Preheat the oven to 425°F. Line 2 baking sheets with nonstick spray or lightly oil them to ensure your tacos come out perfectly crispy.

Cook the beef in a skillet over medium heat with 1 Tbsp. oil until no longer pink, about 5-7 minutes. Drain excess fat for a lean filling.

Mix in the taco seasoning, water, minced garlic, lime juice, diced green chiles, salt, and pepper. Cook, stirring occasionally, until most moisture evaporates (about 5 minutes).

Combine 1 cup of shredded cheese into the beef mixture and stir until fully mixed. Remove from heat and let cool slightly.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 45-60 seconds. Flip them halfway to achieve pliability.

Fill each tortilla with about ¼ cup of the beef mixture, adding a sprinkle of cheese on top. Fold over to seal, then lightly brush with oil for extra crispness.

Bake the tacos on prepared sheets for 15-20 minutes, or until they are golden brown and crispy, filling your kitchen with tantalizing aromas.

Prepare the creamy chipotle sauce by blending all crema ingredients in a food processor until smooth. Taste and adjust seasoning as needed for perfection.

Serve the crispy baked tacos warm with your favorite toppings and drizzle generous amounts of the creamy chipotle sauce over them.