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. 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
- 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.
- 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.
- Divide filling among tortillas. Top with cabbage, tomatoes, queso fresco, cilantro, and sour cream. Serve with limes.