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.

JOIN THE LIST