2 lb. ground beef
5-6 medium potatoes, peeled and cut into small pieces (about 1x1")
1/3 to 1/2 finely chopped onion (yellow)
3 (8 oz. ea.) cans tomato sauce
water (use empty sauce can)
small flour tortillas
2 tbsp. comino/cumin
salt (sea salt is great here)

Brown ground beef in LARGE skillet, drain Put potatoes in pot and add water enough to cover, bring to boil and let boil 3 minutes. Drain. Add potatoes to skillet with beef and cover. Cook over medium-low for 20 minutes, stirring every 4 minutes.

Remove cover and add onions, stir well. Replace cover and continue cooking for 15 minutes, stirring every 5. Onions should be clearish.

Add 3 small cans of tomato sauce and 1/2 to 1 can of water. Add comino - don't be shy! Its gonna be approx 2 tablespoons or more. Add salt and mix well, still heating over medium-low. Cook for 5 minutes or until potatoes are soft.

Serve on small flour tortillas with cheddar or Monterrey Jack cheese.

Note: For best results, heat tortillas on a comal (cast-iron tortilla cooker/skillet) over medium-high heat turning often until golden brown. If they puff up while heating - that's a good tortilla!

Submitted by: Tawnya Goody