Heat a large frying pan over medium heat and add 1 teaspoon of the avocado oil. Once the oil is hot, add the ground beef, salt, chili powder, onion granules, garlic powder, cumin, and cayenne. Use a spatula to break up the ground beef, and cook it for 7 to 8 minutes, until it is cooked through and lightly browned. Add the refried beans and lime juice and stir to combine.

Transfer the beef-and-bean mixture to a blender and blend for 10 to 20 seconds, until it is a uniform consistency—what I like to call “meat paste.”

To assemble each taco, lay a triangle of American cheese on one half of a tortilla. Spread 2 tablespoons of the meat filling over the top of the cheese, being careful not to spread the meat all the way to the edge. Repeat with the remaining tortillas, cheese, and meat filling.

Line a plate with a few layers of paper towels and place it near the stovetop.

Pour the remaining 1/4 cup avocado oil into a small frying pan over medium-high heat. Once the oil is hot, place a tortilla flat in the pan and let it sit for 15 to 20 seconds, until the tortilla becomes pliable. Fold the empty side of the tortilla over the top to create the “taco shape.” Cook the taco for an additional 10 seconds, flip it, and cook the other side for 20 to 30 seconds, until the shell has crisped up and is lightly browned. Immediately transfer the taco to the paper towel–lined plate to drain. Gently open the taco and insert [1/4] cup of the shredded lettuce and hot sauce to taste. Repeat for the remaining tacos. Serve hot.