Preheat oven to 325°F (163°C).

Prepare the Cool Ranch seasoning by pulsing tomato powder, buttermilk powder, onion powder, sugar, garlic powder, cheese powder, and ranch dressing mix in a food processor until combined.

Transfer Cool Ranch spice mixture to a bowl.

Brush the exterior of 6 taco shells with canola oil.

Sprinkle each shell evenly with the Cool Ranch spice mixture, removing excess.

Arrange Cool Ranch taco shells on a rimmed baking sheet.

Prepare the Nacho Cheese seasoning by pulsing cheese powder, buttermilk powder, dehydrated sweet bell pepper, cheesy taco seasoning, onion powder, tomato powder, sugar, and garlic powder in a food processor until the bell pepper is ground and the mixture is combined.

Brush the exterior of another 6 taco shells with canola oil.

Sprinkle each shell evenly with the Nacho Cheese spice mixture, removing excess.

Arrange Nacho Cheese taco shells on the same baking sheet as the Cool Ranch shells.

Bake the taco shells at 325°F (163°C) for 1-2 minutes per side, or until lightly toasted.

Prepare the taco filling by whisking together flour, chili powder, onion powder, paprika, salt, sugar, garlic powder, ground red pepper, and turmeric in a bowl.

Whisk in beef stock and set aside.

Heat canola oil in a large skillet over medium heat.

Add ground beef to the skillet and cook, breaking it up with a spoon, until browned (3-4 minutes).

Increase heat and stir in the beef stock mixture; cook for 1 minute.

Stir in cheesy taco seasoning and cook until the beef is cooked through and the liquid has thickened. Remove from heat.

To assemble the tacos, spoon about 1/4 cup of beef mixture into each shell.

Top the beef with sour cream, shredded lettuce, diced tomato, and shredded cheddar cheese.