Start by peeling and chopping your russet potatoes.
Prepare water mixture: in a 4-cup measuring cup add 4 cups of water, salt pepper, garlic powder, ground cumin (Comino), and tomato sauce. Mix well and set aside.
Warm your skillet, med-high, and add Manteca. When manteca is heated through add onion. Add a dash of salt to the onion to help bring out the flavor of the onion and cook for about 2 minutes. Lower heat to medium and add ground beef and brown. Don't overcook, just brown. Drain but leave about two tablespoons of juices. Sprinkle flour over ground beef and cook until the flour cooks through. About 2 1/2 minutes. Add potatoes. Stir. Turn the heat up to medium-high and add the water mixture. When water starts to boil turn it down again to medium, stir, and let it simmer for no less than 10 minutes. Depending on the size of the potatoes you may need to cook them longer. If you want it "soupier" add extra water. When it is done let it sit for about ten minutes. Enjoy!
Adding some corn, green beans or another veggie was something mom did to mix things up a little. Cut a slice of French bread and serve a spoonful over the bread. Yum! Or try my flour tortilla recipe. It's a wonderful addition to this meal. You can use vegetable oil if you do not have or want to use manteca. I like the flavor the manteca adds to this dish. When your dish is just about done make sure there is not too much grease sitting on top. If there is, just make a small slurry of flour with water and add to the dish to thicken it up more. This dish, without the extra water goes great in empanadas too! Enjoy!