Place your ground beef in a medium bowl. Add the taco seasoning, salt, and black pepper. Use your hands to gently mix the spices into the meat without overworking it. Divide the beef into 8 equal portions, rolling them into small balls roughly the size of a golf ball.

Preheat a large non-stick skillet or cast-iron griddle over medium-high heat. Place one beef ball in the center of a flour tortilla. Use your palm or a heavy spatula to press the beef down until it covers the entire surface of the tortilla in a very thin, even layer. The beef should go right to the edges because it will shrink slightly as it cooks.

Place the tortilla meat-side down onto the hot skillet. Press down firmly with a spatula to ensure good contact between the meat and the pan. Cook for 2 to 3 minutes until the beef is fully browned and has a nice crust. Flip the taco over so the tortilla side is now on the heat.

Immediately place a slice of cheese over the cooked beef. Cover the pan with a lid for about 30 seconds to help the cheese melt perfectly. Once the cheese is gooey and the bottom of the tortilla is golden brown, remove the taco from the pan.

Top each taco with shredded lettuce, diced onions, pickles, and a generous drizzle of your favorite sauce. Fold the taco in half and serve immediately while the beef is hot and the tortilla is crispy.