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Add the ground beef to a large skillet over medium-high heat and cook until browned, about 10 minutes, breaking into small pieces as it browns.
Add the onion and garlic and sauté until the beef is well browned and the onion is translucent.
Add the cumin, chili powder, garlic salt, kosher salt, and black pepper and cook for another 1-2 minutes, stirring often.
Stir in the tomato juice and cornmeal and simmer for 10-15 minutes or until the juice has cooked down and the cornmeal softens, stirring occasionally. Add more tomato juice or water if the mixture clumps.
Place the taco shells on a sheet pan or in a baking dish and spoon about ⅓ cup taco meat into each shell and sprinkle with cheddar cheese. Broil in a toaster oven or oven until the cheese melts.
Garnish the tacos with fixings and serve.