Tacos Con Carne Molida

Step 1: In a skillet, brown the ground beef, green pepper and onion in the oil until meat is crumbled and cooked.

Step 2: Add the potato, canned tomatoes, sugar, chile powder, parsley, salt and pepper and stir to blend. Saute for 5 minutes.

Step 3: Add the olives and cook for 10 minutes, stirring constantly.

Step 4: Heat each tortilla over an open flame until warm and pliable or in a hot skillet for 5-10 seconds. Add to a kitchen towel to keep warm. Do only a few at a time.

Step 5: Using a tablespoon, heap two spoonfuls of ground beef mixture on one end of a tortilla. Spread slightly with spoon. Starting at filling end of tortilla, roll into a tight cylinder and then secure taco with a toothpick across seam. Place rolled cylinders seam side down on a plate and cover with plastic wrap and a kitchen towel to keep from drying out.

Step 6: In a dutch oven, heat 1 inch of oil over high heat until temperature is 350F on a thermometer. Working in several batches, fry tacos seam side down in the oil for 2 minutes. Turn over and remove toothpicks. Fry 2 more minutes until golden brown.

Step 7: Remove tacos from frying oil and place on wire rack (placed in a baking sheet to catch the grease draining off). Allow to cool slightly.

Step 8: While tacos are cooling, take lettuce and shred finely. Combine with diced tomatoes and italian dressing. Plate with tacos covered with salad and serve.