Now that you have your ingredients ready, it’s time to dive into the cooking process. As my mum always said, cooking is like painting a memory, one step at a time.

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 3 minutes.
2. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
3. Stir in the diced bell pepper, cooking for another 2 minutes until slightly softened.
4. Add the diced tomatoes, cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine.
5. Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld together. If you’re anything like me, this is the perfect time to reminisce with a cup of tea in hand.
6. Once the mixture is cooked through, sprinkle the fresh cilantro over the top and stir to incorporate.
7. Warm the tortillas in a dry skillet or microwave, then fill each with a generous portion of the beef mixture. Top with shredded cheddar cheese and, if desired, a slice of jalapeño for extra heat.
8. Serve immediately, while the cheese is melted and gooey, much like the cinnamon-dusted apple crumbles from my childhood, best enjoyed warm.