Serves: 4 to 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients

1/4 cup olive oil, divided

1 lb. russet potatoes, cut into 1/4-inch dice

1 lb. ground beef (85% lean)

2 tbs. Mexican Spice seasoning

1 tbs. 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

Method

1. Heat large nonstick skillet over high heat. Add 3 tbs. oil. When hot, add potatoes and sauté 22 minutes, or until golden. Season with salt.
2. Meanwhile, heat another large skillet over high heat. Add 1 tbs. oil. When hot, add beef and Mexican Spice seasoning and sauté, breaking up meat and stirring to incorporate seasoning into meat, for 3 minutes, or until cooked through. Stir in tomato paste, flour, and 3/4 cup water. Cook 1 minute, or until sauce clings to beef. Stir in potatoes.
3. Divide filling among tortillas. Top with cabbage, tomatoes, queso fresco, cilantro, and sour cream. Serve with limes.