Preheat oven to 400º F.

In a large skillet brown ground beef, breaking up, until cooked through. Drain any grease away. Add taco seasoning and water called for on the packet. Stir and cook for 2-3 minutes, until most of the liquid as evaporated.

Brush baking sheet with about half of the oil. Arrange tortillas over the base of the baking sheet, so that it comes up over the sides by about 3 inches. You want to be able to easily fold it over the filling. Make sure you don't have any space where you can see the baking sheet or gaps in the tortillas.

Fill with the cooked beef, making sure to avoid adding as much liquid as possible from the pan, as it can make the tortillas soggy. Top with salsa and shredded cheese.

Place the remaining tortillas over the top of the meat, and fold the edges over to completely enclose the meat.

Brush to top with the remaining oil.

Place a 2nd sheet pan over the tortillas, and add a large oven-safe skillet or pot to weigh it down.

Bake for 20 minutes. Remove the weights as well as the 2nd baking sheet. Return to the oven and bake for 15-20 more minutes, until crispy and golden brown.

Remove from the oven and let it set up for 5 minutes before slicing and serving with your favorite toppings.