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 in the taco seasoning, water, garlic, lime juice, diced green chiles, salt, and pepper to taste. Cook until most of the moisture has evaporated, stirring occasionally (~5 minutes).

Stir in 1 cup of shredded cheese 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. Microwave again if necessary for pliability.

On one half of the tortilla, spread about ¼ cup of the beef mixture. Top with a little bit of shredded cheese.

Fold the tortilla over to seal. Lightly brush the top with more oil. Repeat with remaining taco filling and tortillas.

Bake for 15-20 minutes or until hot and crispy (no need to flip).

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

Serve the tacos with your favorite toppings and the chipotle crema.