Preheat the oven to 425°F. Lightly oil or spray 2 baking sheets with nonstick spray.

Heat 1 Tbsp. oil in a medium sized skillet over medium heat. Add the ground beef and cook until no longer pink; drain the excess fat.

Return to the burner and add the taco seasoning, water, garlic, lime juice, diced green chiles, salt, and pepper. Cook until most of the moisture has evaporated, stirring occasionally, about 5 minutes.

Stir in 1 cup of shredded cheese and mix until combined. Turn off the burner and remove from heat.

Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping them halfway through. If the tortillas aren’t pliable, microwave again for about 10 seconds.

On one half of each tortilla, spread about ¼ cup of the beef mixture and top with a little shredded cheese. Fold the tortilla over to seal, and lightly brush the top with a little more oil. Repeat with the remaining filling and tortillas.

Bake for 15-20 minutes or until hot and crispy.

While the tacos are baking, make the chipotle crema by blending all crema ingredients in a food processor until smooth. Adjust seasoning to taste.

Serve the tacos with your favorite toppings and the crema.