Cook the onion and garlic — Drizzle on the olive oil and add the chopped onion. Cook 3 to 4 minutes, stirring, until soft and translucent. Stir in the garlic and cook about 30 seconds, until fragrant.

Brown the beef — Add the ground beef and break it apart with a metal spatula, spreading it thin across the hot surface. Let it sear undisturbed for a minute or two between stirs. Cook 6 to 8 minutes, until browned with no pink remaining.

Push off the excess grease — Use the spatula to move the rendered fat toward the grease trap, leaving a thin coating behind to help the spices bloom.

Season — Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the meat. Stir to coat evenly, then cook 2 to 3 minutes more so the spices toast and the flavors meld.

Warm the tortillas — Push the meat to one side and lower that burner. Lay tortillas on the hot zone for 30 to 60 seconds per side, until pliable and lightly toasted.

Serve — Remove from the heat and serve immediately in tortillas, shells, or bowls with your favorite toppings.