3 (8 oz.) cans tomato sauce
Onion
2 lb. ground chuck
2 lg. potatoes
1 tsp. cumin
1 tsp. chili powder
Salt to taste
Guacamole
Corn tortillas
Shredded cheese
Onions, sliced thinly, sprinkled with lime juice and allowed to sit

Saute 1 large onion, chopped, in 1 tablespoon butter. Add ground beef and brown. Drain fat. Add tomato sauce and 1/2 can of water. Typical of Jalisco Province in Mexico, add 2 large diced and cooked potatoes. Don't let potatoes be mushy. Stir in comino (cumin), about 1 teaspoon and chili powder, and salt to taste. Serve in soft, cooked corn tortillas with meat filling, guacamole, onions and salsa (recipe follows). Top with shredded cheese and chopped lettuce. Roll with seam down.

SALSA:

3 tomatoes, skinned and chopped finely or mashed with potato masher
1 lg. onion, chopped finely
3 - 4 (or more) fresh green chili, chopped (Jalapeno is best)
1 bunch cilantro (Chinese parsley), chopped