• Start by dicing the onions
  
• Mince the garlic cloves
  
• Wash and peel 3 russet potatoes, and then cut them into cubes. Rinse again and set aside. Keep the potatoes in cold water to prevent them from changing color.
  
• Heat a large skillet over medium-high heat and add a drizzle of oil. Add the ground beef to the pan
  
• Start by breaking the meat apart
  
• While the beef is still cooking and partially pink, add the chopped onion
  
• Add the minced garlic cloves
  
• Sauté together until the onion turns translucent and the beef is nearly cooked through.
  
• Sprinkle in the taco seasoning and pour in 1 cup of water. Stir to combine evenly. (FYI: My video doesn't show when I added the water).
  
• Add the cubed potatoes
  
• Fold everything together until evenly mixed and cover the pan and let it simmer, stirring occasionally for 15 minutes.
  
• After about 15 minutes, remove the lid and check that the potatoes are fork-tender and the ground beef reaches 160°F, as checked with a food thermometer. Continue cooking if needed.
  
• Ready for the Taco shells!
  

Fry the Tortilla Shells

• Warm the tortillas in a skillet or microwave until soft and flexible. In a separate skillet, heat about ½ inch of neutral oil over medium heat until shimmering. Using tongs, carefully place one tortilla flat into the oil and fry for 5-10 seconds.
  
• Gently fold the tortilla in half while it's in the oil, leaving space inside for filling.
  
• Hold the folded tortilla in shape with tongs and fry one side for 15–20 seconds.
  
• Flip and fry the other side until golden and crisp. Remove from the oil and drain on a paper towel-lined plate.
  

Assemble and Serve

• Spoon the beef and potato mixture into each taco shell.
  
• Add your favorite toppings like salsa
  
• Add shredded lettuce
  
• Add crema
  
• Add cheese
  
• Add avocado salsa and enjoy!