Mexican Sopes with Picadillo

1. In a large skillet, brown the ground beef over medium-high heat.

2. Add the chopped onion, minced garlic, sliced jalapenos, and taco seasoning. Stir until combined.

3. Add the diced potatoes and carrots to the skillet and cook for a few minutes.

4. Stir in the corn kernels.

5. Pour the tomato sauce over the mixture and stir to incorporate everything evenly.

6. Add the fresh cilantro, stir, then cover and let the picadillo simmer.

7. While the filling is simmering, heat oil in a separate pan.

8. Fry the sopes shells in the hot oil on both sides until golden and crispy.

9. Remove the fried sopes from the oil and let them drain on a paper towel.

10. To assemble, place a spoonful of the picadillo filling onto each sope.

11. Top with shredded lettuce, crumbled queso fresco, Mexican crema, and a drizzle of salsa.