Prepare the Potatoes:

1. Fill a large pot with water and bring it to a boil over high heat. Add the diced potatoes and boil for about 20 minutes, or until they are fork-tender.
2. Drain the potatoes and return them to the pot. Mash them until smooth and set aside.

 Cook the Ground Beef:

1. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
2. Add the chopped onion and minced garlic, cooking for 1-2 minutes until fragrant and softened.
3. Add the ground beef and break it apart with a spoon. Cook for 8-10 minutes, or until fully cooked.
4. Stir in the chili powder, salt, garlic powder, onion powder, black pepper, and cumin. Mix well and cook for another 1-2 minutes.

Combine the Filling:

1. Remove the skillet from heat and mix the mashed potatoes with the ground beef. Stir until fully combined.
2. Taste the filling and adjust seasoning with more salt, if needed.

Warm the Tortillas:

1. Wrap the corn tortillas in a damp paper towel and heat them in the microwave for 30 seconds, or until pliable.
2. Alternatively, heat them on a skillet or comal for a few seconds on each side.

Assemble the Tacos:

1. Place 2-3 tablespoons of the beef and potato filling on one side of each tortilla.
2. Fold the tortilla in half, creating a half-moon shape.
3. Secure the taco with a toothpick to prevent it from opening during frying.

Fry the Tacos:

1. Pour enough vegetable oil into a deep skillet to reach halfway up the tacos. Heat the oil over medium-high heat until it reaches 350°F (175°C).
2. Carefully place 3-4 tacos in the hot oil, frying for 45-60 seconds per side, or until golden brown and crispy.
3. Remove the tacos with tongs and place them on a paper towel-lined plate to drain excess oil.
4. Repeat until all tacos are fried.

Add the Toppings:

1. 1. Serve the tacos warm and top them with Mexican crema, shredded lettuce, salsa, chopped cilantro, and crumbled queso fresco or cotija cheese.