2 lbs. lean ground beef or chuck
1 med. lg. chopped onion
1 med. potato, grated
1 med. carrot, grated finely
Salt and pepper to taste
2 or 3 green or red hot chilies, chopped, optional
3 tbsp. med. or hot taco sauce
Finely shredded lettuce
Chopped tomatoes
Grated cheese
12 or more tortillas

Place ground meat in heavy skillet and cook slowly while stirring and chopping meat finely. When about half done, add other ingredients except the last four. Let cook slowly uncovered until vegetables and meat are done. I usually add my taco sauce toward the end. You may use more or less. This will need to be stirred often because as the water cooks out of the meat, it will tend to stick because of the potatoes. Potato can be omitted if preferred.

When all juice has cooked out (but not over cooked), remove from heat and serve with the rest of the ingredients on tortilla shells ready made and heated. Sometimes I fry my own shells in a skillet with barely the bottom covered with very hot oil about 4 to 5 seconds on each side. Place in basket on paper towels. Refried beans also are good served with these tacos.