Ground Beef Taco Meat

I like to de fat the ground beef, but I don’t want to lose the beef flavor. My technique is to put the ground beef in a skillet and add a cup of water per pound. Gradually increase the heat and stir the beef so that it breaks apart in the warm water. Once the beef is fully cooked, strain it, reserving the liquid. Place the beef back in the pan and use a fat separator to pour the de fatted liquid back in with the beef. This preserves the beef juices while eliminating most of the fat. Peel the potatoes and cut into 1/4 inch cubes. I like to use Yukon Gold because they hold their shape after cooking without being too waxy. Put the cubed potatoes in the pan with the ground beef and bring to a simmer. Add the remaining ingredients and simmer slowly, stirring occasionally, until the liquid cooks off and the mixture is a suitable consistency for taco filling.