Serves: 4 to 6
Prep time: 15 minutes
Cook Time: 25 minutes
1/4 Cup Olive Oil, divided
1 LB Russet Potatoes, cut into 1/4-inch dice
1 LB Taco Seasoned 85% Lean Ground Beef
1/2 Onion, diced
2 Garlic Cloves, finely chopped
1 Tbsp Tomato Paste
2 Tsp Unbleached All-Purpose Flour
12 Corn Tortillas, warmed
Accompaniments: Shredded Cabbage, Diced Tomato, Queso Fresco, Chopped Cilantro, Sour Cream, Lime Wedges
- Heat large nonstick skillet over high heat. Add 3 Tbsp of oil. When hot, add potatoes and sauté for 22 minutes, or until golden. Season with salt.
- Meanwhile, heat another large skillet over high heat. Add 1 Tbsp of oil. When hot, add beef and sauté, breaking up meat, for 3 minutes, or until cooked through. Using slotted spoon, transfer beef to bowl.
- Return skillet to medium heat. Add onions, garlic, and 1 tsp of salt. Sauté for 3 minutes, or until onions are tender. Stir in beef, tomato paste, flour, and 2/3 cup of water. Cook for 1 minute, or until sauce clings to beef. Stir in potatoes. Season with salt.
- Divide filling among tortillas. Top with cabbage, tomatoes, queso fresco, cilantro, and sour cream. Serve with limes.