- 8
Ingredients
- 2 teaspoons oil
- 1 small onion, minced
- 2 tablespoons chili powder
- 3 medium garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 pound 90% lean ground beef
- 1/2 cup canned tomato sauce
- 1/2 cup low-sodium chicken broth
- 2 teaspoons cider vinegar
- 1 teaspoon brown sugar
- 8 taco shells
- Salt
- Ground black pepper
Preparation
Step 1
1) Heat oil in a 12" skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, garlic, cumin, coriander, oregano, cayenne, and 1/2 teaspoon salt and cook, stirring constantly, until fragrnant, about 1 minute.
2) Add the ground beef and cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Add the tomato sauce, chicken broth, vinegar and brown sugar. Bring to a simmer.
3) Reduce the heat to medium-low and simmer, uncovered, stirring frequently and breaking the meat up so that no chunks remain, until the liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Season with salt and pepper to taste.
4) Divide the filling evenly among the warm taco shells and serve.