Tacos on a baking sheet

Ingredients:

• 450 g of ground beef
• 5 tablespoons of vegetable oil
• 1 tsp ground cumin
• 3 tsp chili powder
• 1 tbsp tomato paste
• 560 g of chilled grated potatoes for hash browns
• 220 g cheddar, grated (about 2 cups)
• Various toppings: shredded iceberg lettuce, salsa, diced avocado, sour cream, sliced ​​black olives, pickled jalapeños, and hot sauce

Preparation:

1. Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until darkened, about 4 minutes. Add the cumin, 2 teaspoons of chili powder, and 1/2 teaspoon of salt and stir to coat evenly.
2. Move the beef to the side to create space in the middle of the pan and add the tomato paste. Cook, stirring, until the tomato paste darkens 1-2 shades, about 1 minute, then stir it into the beef. Add 1/2 cup water, bring to a rapid boil, and cook, stirring, until the water has almost completely evaporated, about 2 minutes. Keep warm.
3. Preheat oven to broil. Spray a 18 x 13-inch baking pan with cooking spray.
4. Place the grated potatoes on the prepared baking sheet, toss with 1 teaspoon salt, the remaining 4 tablespoons vegetable oil, and 1 teaspoon chili powder, and spread into an even layer. Roast in the oven until golden brown, 8-10 minutes. Stir well with a heatproof spatula, spread into an even layer again, and return the baking sheet to the oven.
5. Grill until golden brown, another 6-8 minutes. Top with the spiced ground beef, sprinkle with grated cheddar, and grill until the cheese is melted, about 2 minutes. Add your favorite toppings, slice, and serve.