“Easy, economical and divinely comforting, here’s an American taco that will take you back to the days of bell-bottoms and The Brady Bunch,” Manning promises. “Making your own taco seasoning is very rewarding and it keeps for months, though it won’t last that long— you’ll be using it on everything. (Hint: popcorn!).”

To make taco seasoning: In a small bowl, combine 2 Tbsp mild chili powder, 2 tsp ground cumin, 2 tsp brown sugar, 1½ tsp granulated garlic powder, 1½ tsp onion powder, 1 tsp salt, ½ tsp black pepper, ½ tsp oregano (preferably Mexican oregano), ½ tsp MSG (optional) and ¼ tsp cayenne pepper. Pour into a clean spice jar or airtight container. ( Makes about ⅓ cup.)

Preheat oven to 425°F. Arrange 2 cups frozen potato tots on a rimmed baking sheet; sprinkle with 1 tsp taco seasoning. Bake 15-20 minutes or until golden brown, stirring once.

Meanwhile, heat 1 Tbsp safflower oil in a large skillet over medium-high. Add 1 lb ground turkey (preferably a mix of dark and breast meat) or lean ground beef and 4 tsp taco seasoning. Cook, breaking up meat with a spatula, 5 minutes or until browned. Add 2 Tbsp tomato paste; cook, stirring constantly, 1 minute or until it begins to brown. Add ½ cup water; simmer 3 minutes or until liquid evaporates by half. Reduce heat to low; keep warm.

In a small saucepan over medium, bring ½ cup heavy whipping cream to a simmer. Reduce heat to low. Add 4 slices American cheese (4 oz) and ½ cup grated Colby Jack cheese gradually, one big pinch at a time, whisking after each addition. Add 1 Tbsp pickled jalapeño juice or lemon juice and salt to taste. Remove from heat and let stand 5 minutes; mixture will thicken as it cools.

Divide meat mixture among 8 crunchy corn tortilla taco shells. Top with 3 cups finely shredded iceberg lettuce, ½ cup chopped tomatoes, ¼ cup pickled jalapeño slices and about 4 tots per taco. Spoon sauce over tacos. Serve any remaining tots with leftover cheese sauce. Serves 4.