Add ground beef to skillet, breaking it up as it cooks. As soon as a bit of the fat melts and coats the skillet, add the onions and continue to cook until the meat is cooked through and the onions are softened. Drain the mixture, discarding fat.

Clear a bit of space in the center of the skillet and add garlic and spices, and allow to toast until fragrant, stir together. Sprinkle in flour and toast, stirring for a minute or two, then add potato, tomato, olives, and water or stock.

Bring to a boil and turn down to a simmer for about 10 to 15 minutes, stirring often, until mixture is thickened.

Hard Taco Shells:

Fill a small frying pan with oil to the depth of about 1/2 inch. Heat to about 350 degrees. Gently place tortilla in oil and leave it for about 10 to 15 seconds. Using a spatula and tongs, lift one side up and hold at an angle with the tongs while gently holding the side of the tortilla that is still in the oil down with the spatula.

Cook until the tortilla begins to crisp and lightly brown, 30 seconds to 1 minute. Carefully turn and repeat. Drain as much oil as possible off the taco and move the shell to a paper bag lined sheet tray. Best results are achieved when the shell is held in the “open” position to slightly cool before setting it down.