- 1 large russet potato, diced into 1/2" cubes
- 2 tablespoons canola oil
- 12 ounces ground beef
- 3/4 cup chopped onion
- 1 jalapeño, finely chopped
- 14.5 ounce can fire-roasted diced tomatoes
- 2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 4 10" flour tortillas
- 1/4 cup sour cream
- shredded romaine
- 1 ounce (about 1/4 cup) shredded Monterey Jack
- chopped fresh cilantro
- 1 lime, sliced in half
In a large saucepan, heat oil over medium. Stir in diced potato - cook, stirring occasionally, until golden, about 6 to 8 minutes. Slide the potatoes to one side and add beef, onion and jalapeño - cook, stirring to crumble beef, until the meat has browned, about 4 to 6 minutes. Stir in tomatoes, paprika and cumin - season with salt and cook until the liquid has mostly evaporated, about 6 minutes.
Place tortillas, one at a time, in a dry skillet set over medium-high heat until warmed through. Turn tortillas over and cook until lightly browned, about 10 seconds.
On the tortillas, making sure to leave space on bottom and sides, spread each with an even layer of sour cream, enough lettuce to your liking, the potato mixture, cheese and cilantro to taste. Squeeze a bit of fresh lime juice over each. To finish the assembly, fold bottom of the tortillas upward to cover the filling by 2", then fold each side to overlap, leaving the top end open.