I have a few ways I make them with pulled pork, chuck or brisket that are not really "authentic" but satisfy a craving at the time. But for the family here though, taco night is simply...
Ground beef (sirloin roast seems to please everyone the most) seasoned liberally (gasp) with this...
Served with your choice of (each in it's own bowl/container)...
Sauce for the 17 and 13 year old boys...
My preferred taco night sauce (applied very liberally)...
Flour tortillas (taco or fajita size) and yellow corn crunchy tortilla shells.
Since the day a few years ago when one of the boys complained about not wanting tacos, I melted him a bowl of Velveeta to dip taco shells into so he could have nachos instead. The wife and both of the boys drizzled the melted velveeta over their tacos and have insisted that melted velveeta now be a regular thing. Sometimes I even use it, but for the most part I still like them the way I have always had them (everything except the velveeta). I was raised with this same taco night arrangement, so it is homestyle food to me, in a way.
Many years ago the wife and I made "double decker" tacos, with flour shell on the outside, layered with bean, then crunchy taco inside. She ALWAYS makes hers that way until this day. I prefer just crunchy, because if I eat one of those double decker ones, I get full after one taco mostly, and I have a thing (not sure what it is) that requires me to eat several crunchy tacos in one sitting. I have no idea what that is about, but I have been that way since I was a kid. I love this taco night actually, as blase as it may appear.