In a large skillet, heat oil over medium heat. Add onion and jalapeños, cook until softened. Stir in garlic and cook until fragrant.

Add ground beef, breaking it up. Sprinkle in taco seasoning and tomato paste. Cook until browned and thickened.

Remove from heat, cool for 5 minutes. Mix cheddar and pepper jack cheese in a bowl.

Warm corn tortillas in a damp towel in the microwave for 30-45 seconds.

Fill each tortilla with beef filling and cheese, roll tightly, and seal with flour-lime paste.

Bake at 400°F for 20-25 minutes or fry in oil for 4-5 minutes until golden.

Mix sour cream, lime juice, and cilantro in a bowl for the dipping sauce.

Serve warm with dipping sauce, guacamole, and pico de gallo.