Lay out the tortillas or taco shells and set aside.
In a large skillet over medium heat, add the oil. Once hot, add the ground beef and cook until browned, breaking it apart. Add the keto taco seasoning, along with 1 tablespoon of water, and stir until combined. Remove from the heat.
Fill the tortillas with the ground beef mixture, iceberg lettuce, diced tomatoes, and a sprinkle of cheese.
* You can also use keto taco shells.TO STORE: leftovers can be stored in the refrigerator, covered, for up to five days. TO FREEZE: Place the cooled taco meat into an airtight container and store it in the freezer for up to 6 months. TO REHEAT: Microwave for 30-40 second spurts or stovetop until warm.