Peel and dice the two large russet potatoes into 1-inch chunks.

In a pot, boil the diced potatoes until tender, about 15-20 minutes. Drain them, then mash until smooth.

In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, sautéing until it’s translucent, about 3-4 minutes.

Mince the garlic and add it to the skillet, cooking for another minute until fragrant.

Add the ground beef to the skillet, breaking it up as it cooks until beautifully browned, about 6-7 minutes.

Stir in the chili powder, kosher salt, garlic powder, onion powder, black pepper, and cumin. Mix well and let it cook for a few more minutes.

Take your corn tortillas and fill each with the savory beef mixture and a generous portion of mashed potatoes. Fold them and secure with toothpicks if necessary.

In a separate pan, heat more vegetable oil. Fry the tacos until they are golden brown and crispy on both sides, about 3-4 minutes per side.

Remove the tacos from the oil and drain them on paper towels to absorb any excess oil.