Ingredients (4 people)
1 Onion (white, medium and chopped fine)
In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
For each crisp: place 1 to 2 Tbsp of shredded cheese into a ring mold set over parchment paper on a non stick baking sheet. Repeat for each round. Bake in oven for 6-8 minutes until the cheese begins to turn a rich golden brown. Serve immediately or store in an air tight container.
Using the spatula transfer it over a taco rack . As an alternative you can place a wooden spoon on two jars and place the cheese over the spoon letting it hang until it dries and hardens.