Mix together the ground beef, cotija cheese and taco seasoning.
Place 1-1/2 tablespoons of the uncooked meat mixture on one side of the corn tortilla.
Use a piece of plastic wrap to press it out evenly on one side in a half moon shape.
All the tortillas will be done this way.
Heat oil 1/4-1/2 inch deep in a skillet to med-hot. Enough to fry but not submerge the tortilla.
Place the tortilla unfolded into the skillet, and after a few seconds the tortilla will soften.
Fold the half of the tortilla without the meat over to cover the meat, and press down lightly with a spatula.
As it crisps up, turn it over and cook the other side until golden and crisp. Your meat should be cooked thoroughly in this time (it was very thin).
Drain on paper toweling.
Serve with salsa dip, or top with things like salsa, pico de gallo, sour cream, guacamole, chopped onion, tomato or cilantro. Your choice.
From the kitchen of palatablepastime.com