Homemade Doritos Locos Tacos

Preheat the oven to 325°F (162°C).

For the cool ranch shells, combine tomato powder, buttermilk powder, onion powder, sugar, garlic powder, cheese powder, and ranch dressing mix in a food processor. Pulse until well combined. Transfer the mixture to a bowl. Brush canola oil onto the exterior of each taco shell using a pastry brush. Then, sprinkle the tomato powder mixture evenly over the shells, tapping against the side of the bowl to remove excess. Arrange the coated shells on a large rimmed baking sheet.

For the nacho cheese shells, combine cheese powder, buttermilk powder, dehydrated bell pepper, cheesy taco seasoning mix, onion powder, tomato powder, sugar, and garlic powder in the food processor. Pulse until the dehydrated bell pepper is ground and all ingredients are combined. Repeat the brushing and sprinkling process as with the cool ranch shells, arranging them on the same baking sheet.

Bake both types of shells for 1 to 2 minutes on each side until lightly toasted.

In a bowl, whisk together flour, chili powder, onion powder, paprika, salt, sugar, garlic powder, red pepper flakes, and turmeric. Whisk in beef stock and set aside.

Heat vegetable oil in a large skillet over medium heat. Add ground beef; cook, breaking it up with a wooden spoon, until it begins to brown (3 to 4 minutes). Increase the heat, then add the beef stock mixture and cook for 1 minute. Stir in cheesy taco seasoning and continue cooking, often stirring, until the beef is cooked through and the liquid has thickened.

To assemble tacos, spoon 1/4 cup of the beef mixture into each shell. Top with sour cream, lettuce, tomato, and cheese.