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Chope's Ground Beef with Potato

Yield Makes enough for 6 tacos
Notes: Chope's Bar and Cafe in La Mesa, New Mexico, serves this ground beef filling with shredded iceberg lettuce, diced tomatoes, and shredded white cheddar cheese.


  • 1 pound ground beef chuck
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon fresh-ground pepper
  • 1 russet potato (about 1/2 lb.)
  • About 1 teaspoon salt

How to Make It

  1. In a 10- to 12-inch frying pan over medium-high heat, stir ground beef, cumin, and pepper until beef is crumbled and browned, 10 to 12 minutes.

  2. Meanwhile, peel potato. Coarsely shred, immersing shreds in cool water as you go; drain well.

  3. Add potato to beef and stir occasionally until potato is tender to bite and beef is very well browned, 10 to 12 minutes longer. Add salt to taste.