Cut potatoes into 1" dice, rinse with water and set aside. Open proteins and pat dry

Place a large non-stick pan over medium-high heat. Add 1 tsp. oil. Add potatoes and stir to coat. Add ½ c of water and cover with a light tightly and cook for 7 min. Place a large non-stick pan over medium-high heat, with 1 tsp oil. Add ground beef to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Add the white onion and poblano peppers to the pan with ground beef. Add ¼ tsp salt, taco seasoning and a pinch of pepper. Stir to combine and brown beef, 2-3 min. Uncover potatoes and give pan a stir, loosening any stuck potatoes. Add potatoes and 4 TB water to the ground beef mixture and bring to a simmer 1 min. Stir to coat potatoes and beef with pan sauce. Remove from heat

Remove pan from the heat and cover to keep warm in a clean sm. non stick pan, heat over medium high heat. Add tortillas to dry pan and heat on 1 side for 1min, then flip for 1 min more. set aside on a plate. Continue with the rest of the tortillas until all are warm. Cover with a plate to keep warm until all tortillas are finished (alternatively, wrap tortillas in a towel and microwave on high)

Distribute all the filling evenly amongst all the tortillas, and drizzle with cheese sauce. Top with crispy jalapenos