In a medium skillet, brown the beef crumbling it as it cooks.
Stir in the taco seasoning along with 2 tablespoons of water. Stir to coat the meat in the seasoning. Remove from heat.
Heat 2 inches of oil in a large, deep skillet over medium high heat to 375 degrees.
Place the tortillas on a microwave safe plate and top with a damp paper towel. Warm the tortillas in the microwave for about 30 seconds or until soft and pliable.
Use a dinner spoon to scoop a small amount of meat right down the center of one tortilla. Fold the tortilla in half and grab it with kitchen tongs.
Place the folded taco in the hot oil, continuing to hold it closed, and cook until the taco will hold it's own shape, about 20 seconds.
Let go of the taco and continue filling the pan with tacos, being careful not to overcrowd the pan. Fry tacos about 2 minutes per side, or until as crispy as you'd like. They will crisp up more as they cool.
When the taco is ready to come out of the oil, fold up a thick wad of paper towels in your hand. Pick the taco up with the tacos and gently tilt to allow grease to drain out, place in the wad of paper towels, and squeeze lightly to remove more grease. Make sure you have enough paper towels in your hand so that the grease does not soak through and burn your hand.
Place the taco in a paper towel lined pie plate and repeat with remaining tacos.
When the tacos have cooled enough to handle them, stuff each one with a bit of the shredded cheese.
Serve with your favorite taco toppings.