1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking.
2. In a skillet, heat olive oil or butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant. This step always reminds me of Mama Lu’s kitchen, where the smell of garlic meant something delicious was on the way.
4. Add the ground beef or turkey to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink, about 7-8 minutes. Season with salt and pepper.
5. Sprinkle the taco seasoning over the meat mixture, then fold in the drained diced tomatoes. Let everything simmer for 3-4 minutes so the flavors meld together.
6. Warm the tortillas slightly to make them pliable—wrap them in a damp paper towel and microwave for 20-30 seconds, or heat them briefly in a dry skillet.
7. Spoon the meat mixture evenly onto each tortilla, then sprinkle generously with shredded cheddar and mozzarella cheese. Roll or fold the tortillas and arrange them seam-side down in the baking dish.
8. Bake in the preheated oven for 15-18 minutes, or until the cheese is bubbly and the edges of the tortillas start to crisp up. You’ll know they’re ready when the kitchen smells like a little slice of heaven.
9. Remove from the oven and sprinkle chopped cilantro over the top, if using. Serve with a side of sour cream or Greek yogurt for that cool, creamy contrast.

One thing Mama Lu taught me about cooking was to trust your senses. If the tacos look golden and the cheese has melted into a bubbly blanket, they’re ready to come out, even if the timer says otherwise.