• In a skillet over medium heat, saute the onions in a tablespoon of extra virgin olive oil until they are translucent.
• Add the potato, combine, and continue to cook for about 10 minutes. When they are cooked, set aside on separate plate.
• In the same skillet, add about a tablespoon of extra virgin olive oil and brown the beef. When finished, add back the potato.
• Add 1 cup water and 1/4 cup of taco seasoning. Mix it all together. Don't be alarmed if it looks clumpy, just keep working the potato loose and mixing it well. Then, set on back burner to simmer.

To fry the shells

• Pour about 1/4 cup oil into skillet and turn on medium high.
• Take two tortillas and place into the skillet, folding them in half and gently frying while they crisp up. Watch the color, which will indicate how crispy they are.
• Pull them as they just start getting golden, placing them in a tray that is lined with paper towels to absorb the extra oil. They'll still cook and harden while you drain them on a towel.

To assemble

• When finished frying, and the shells have cooled, start filling them and placing the finished tacos in a separate casserole dish, and place in the oven.
• When ready to eat, top tacos with your favorite toppings.