Lakin/Thompson Recipes

Ingredients

1. 1 large baking potato
2. 2 tablespoons canola oil
3. 3/4 pound ground beef
4. 1 onion, chopped
5. 1 jalapeno chile, finely chopped
6. 1 can (14 ounces) chopped tomatoes with juice
7. 1 1/2 teaspoons ground cumin
8. 2 teaspoons paprika
9. Salt
10. 4 (10-inch) flour tortillas
11. 1/4 cup sour cream
12. 1/2 head iceberg lettuce, shredded
13. 1/4 cup grated Monterey Jack
14. 1/4 cup fresh cilantro (optional)
15. 1 lime, plus wedges for garnish

Preparation

1. Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes. Add beef, onion, and jalapeno; cook, stirring, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
2. Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
3. Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

Notes

Serve with Mexican rice