These are so good, and quite filling too, and I didn't overfill the tortillas because I made 8 and the recipe calls for 6 so the meat filling wouldn't be enough. It still worked out pretty well.
A few things......you don't have to deep fry the tortillas to make them crispy, and you could totally substitute tostada shells which I plan on trying next time. I didn't have any issues with having to drain the meat after it's cooked because the taco seasoning absorbed all the liquid.
I adapted the recipe slightly to suit our needs.
Source: Sandra Lee Food Network
1 pound ground beef
1 package taco seasoning
2/3 cup salsa
1/4 cup canola oil
4 to 6 flour tortillas
4-cheese Mexican blend
In a skillet over medium heat, brown meat. Add taco seasoning and salsa. Add a little water if mixture is too dry. Reduce heat to low and simmer for 10 minutes.
In another skillet, heat Canola over medium-high heat. Fry flour tortilla shells flat until crispy on both sides. Place tortillas on a flat plate. Cover in meat, then cover meat with cheese, and melt cheese under broiler, about 2 minutes.
Remove plate and cover cheese with shredded lettuce, then tomatoes. Place dollops of sour cream in center.