Heat olive oil or butter in a pan over medium heat. Add the ground beef and cook until browned. Stir in salt, pepper, paprika, garlic powder, and tomato paste. Pour in about 50 ml water and let simmer for 2–3 minutes until thickened. If too thin, add a pinch of flour or cornstarch to thicken slightly. Stir in dried parsley, taste, and adjust seasoning if needed.

Lay out all tortillas on your work surface. Sprinkle cheese on one half, then spoon on the beef filling, and top with another layer of cheese. Fold each tortilla in half and press lightly to seal. Prepare all tacos before frying for even cooking.

Heat enough oil in a large pan to lightly coat the bottom. Fry each taco on medium heat for about 2 minutes per side, until golden and crisp. Gently press with a spatula to ensure full contact with the pan. Transfer to paper towels to drain excess oil.