Preheat the oven to 400°F. Line a large baking sheet with foil and set aside.

In a medium size saucepan over medium heat cook the ground beef, breaking it up while it cooks. Once the meat is mostly cooked, only a little pink, add in the onion.

Continue cooking until the meat is fully browned and the onion is soft. Drain the grease and return the pan to the stove.

Add the salsa, chili powder, salt and pepper to the meat, stir to combine. Allow to cook for about 10 minutes on low heat.

In the meantime, prepare the tortillas by cutting into smaller circles about 2.5-3 inches in diameter. I used a cup and cut around it to create the smaller tortillas. Brush one side of the tortillas with the vegetable oil and spread out onto the prepared baking sheet.

Once the meat has simmered, spoon about a tablespoon or more (depending on size of tortillas) of the ground beef mixture onto the tortillas. Top with shredded cheese.

Fold the tortillas in half and stick a toothpick through the taco to help hold its shape.

Bake for about 8-10 minutes until the tortillas are golden and the cheese is melted and bubbly.

Allow to cool on the baking sheet for about 2 minutes.

If any of the tacos opened up while cooking, just use a butter knife and press them back down. You can also use the knife to press any filling back into the tacos that spilled out while baking.

Remove tacos from the baking sheet and serve warm with sour cream or extra salsa! Enjoy!