1/2 lb. lean ground beef
1/2 lb. new potatoes
2 tsp. vegetable oil
1 med. onion, chopped fine (1/2 c.)
2 tsp. minced garlic (2 lg. cloves)
3 tbsp. taco sauce, mild or hot
12 taco shells, sprinkled with water, wrapped in foil, heated in oven.

TOPPINGS:

Taco sauce
1 c. shredded cheese
1/4 to 1/3 c. finely chopped onion
Chopped tomato
Chopped lettuce

Brown meat over medium heat; pour off fat. Set meat aside in plate lined with paper towel. When cool, wipe skillet. Peel and coarsely shred potatoes. Heat oil in cast iron or non-stick skillet, add potatoes, spreading them out and pressing into a cake. Brown each side; then break up with spatula. Potatoes should be completely cooked. Add onion, garlic, and saute for about 3 minutes. Stir in beef and 3 tablespoons of taco sauce. Cook, stirring to combine, 2 minutes longer to heat through. To serve, distribute meat and potato mixture among shells. Add topping and feast! Makes 4-6 servings.