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CAMP JOY Episode 5: Wilson Family Tacos


  • 1lb ground beef
  • 34 tablespoons olive oil
  • 1 large russet potatoes, skin on, shredded on the wide side of a box grater
  • 1 heaping teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Corn tortillas
  • Canola oil for frying tortillas
  • Shredded iceburg lettuce
  • Salsa
  • Finely grated cheddar cheese
  • Hot sauce


  1. In a medium saute pan over medium heat, sauté ground beef and shredded potato in olive oil until browned through. Use a spoon or spatula to break the ground beef and potatoa up as it cooks.
  2. Add all the dry spices and cook for 3 minutes more making sure that the ground beef is cooked though completely. Season with salt and pepper and taste. Adjust seasoning as you wish. Set aside, keeping warm on a very low flame.
  3. Add a few tablespoons of canola oil to a small saute pan and place over medium heat until oil heats through. Fry tortillas until each side is crisp and lightly golden brown. Drain tortillas on a paper towel.
  4. To serve, spoon beef mixture into fried tortillas. Add as much lettuce, salsa, and grated cheese as will fit in each taco. Add hot sauce. Fold and enjoy!