from the Cart for a Cause Cookbook sponsored by Lexus and Photographed by Dana Hursey
This mouthwatering recipe was created by:
Chef Robert Luna
1 pound ground beef
¼ cup olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons paprika
Salt and pepper to taste
2 russet potatoes, boiled and cut into small dice Soft corn tortillas
1 cup canola oil, for frying
8 ounces cheddar cheese, grated
Pickle chips
Sauté the beef in the oil over medium heat for about 3 minutes. The meat should still be a little pink at this point—not fully cooked.
Add all the dry spices and cook 5 minutes. Add the potatoes. Continue to cook another 8 to 10 minutes. Remove from heat and let cool on the counter for 30 minutes.
Heat the corn tortillas and fi ll them with the beef and potato mixture. Close both ends with a toothpick.
Heat the canola oil, then fry the tortillas in the oil about 2 minutes on each side. When done, place on paper towels, remove the tooth-picks, open each tortilla, and add cheddar cheese and pickle chips.
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