Mexican Sour Cream Rice to go with them.
* 1 large baking potato, peeled and cut into 2-inch chunks
* 1 pound ground beef
* Salt and pepper
* Ten 6-inch corn tortillas
* Corn oil, for frying
* 2 cups shredded iceberg lettuce
* 1 cup chopped tomatoes
* 1 cup guacamole
* 1 cup tomato salsa
* 1/2 cup sour cream
1. Preheat the oven to 350° (I didn't use the oven). Place the potato in a saucepan and add enough water to cover by 1 inch. Bring to a boil over high heat. Lower the heat and simmer until very tender, about 10 minutes; drain.
2. Meanwhile, in a large skillet, cook the beef over medium heat, breaking up the meat, until cooked through, about 5 minutes. Using a slotted spoon, transfer the beef to a bowl. Add the potato, mashing slightly and stirring to combine; season with salt and pepper.
3. Wrap the tortillas in damp paper towels, then in foil. Place in the oven until warm, about 5 minutes.(I heated mine up in paper towels in the microwave) Meanwhile, in another large skillet, heat enough oil to reach a depth of 1/2 inch over medium-high heat. Working in batches, and keeping the rest of the tortillas wrapped, place about 1/3 cup of the beef mixture on one side of the tortilla and fold into a half-moon. Place in the skillet and fry, turning once and gently pressing the tortilla to ensure that the taco holds its shape, until golden, about 5 minutes. Transfer to paper towels to drain. Gently crack open each taco and fill with the lettuce, tomatoes, guacamole, salsa and sour cream.