Picadillo Directions:

• Heat a large non-stick pan over medium heat.
• Once hot, add beef and cook, breaking it up as you go for 5 minutes.
• Add in potatoes and cook an additional 5 minutes, stirring occasionally.
• Add in onion and carrot and cook for another 5 minutes.
• Stir in peas, tomato sauce, water, TABASCO®, and salt.
• Simmer covered 20-25 minutes, or until potatoes are tender. Stir occasionally.
• Season with more salt, if necessary.

Fried Tortillas Directions:

• Fill large saucepan with 2 inches of vegetable oil.
  Heat oil to 350 degrees F.
• Create a small cylinder (about 1/2 inch thick) with tin foil.
• Fold mini tortilla around cylinder to create a taco shape.
• Hold together with metal tongs.
• Lower tortilla into oil and fry for about 30-60 seconds, or until tortilla starts to hold it’s shape.
• Remove tortilla from oil and carefully (using the tongs) remove the foil cylinder.
• Place tortilla back into the hot oil and continue frying until golden brown, about an additional
  60 seconds.
• Remove from oil, place onto a cooking rack lined with paper towels and season with a pinch of
  salt.
• Repeat with remaining tortillas.

Assembly:Fill fried taco shells with the picadillo and top with crema, avocado, lettuce, and pico de gallo!