Skip the sodium-filled pre-packaged taco seasoning and make your own Tex-Mex taco meat with this recipe adapted from America's Test Kitchen. We love this in tacos just as much as we do taco salad (don't forget the chips!)
Author: Vincci Tsui, RD
Recipe type: Beef
Makes: 4 servings
- 2 tsp (10 mL) vegetable oil
- 1 small onion, minced
- 3 medium garlic cloves, minced (about 1 Tbsp/15 mL)
- 2 Tbsp (30 mL) chili powder
- 1 tsp (5 mL) cumin
- 1 tsp (5 mL) coriander
- ½ tsp (2 mL) dried oregano
- ¼ tsp (1 mL) cayenne pepper
- 1 lb (454 g) lean ground beef
- ½ cup (125 mL) crushed tomato
- ½ cup (125 mL) low-sodium chicken broth
- 2 tsp (10 mL) cider vinegar
- 1 tsp (5 mL) brown sugar
- Salt and pepper, to taste
- Heat oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
- Add the garlic and spices; cook, stirring constantly, until frangrant, about 30 seconds.
- Add the ground beef and cooking, breaking up the meat with a wooden spoon and scraping the pan bottom to prevent scorching, until the beef is no longer pink, about 5 minutes.
- Add the crushed tomato, chicken broth, cider vinegar and brown sugar; bring to a simmer.
- Reduce the heat to medium-low and simmer uncovered, stirring frequently and breaking up the meat so that no chunks remain, until the liquid has reduced and thickened, though not completely dry, about 10 minutes. Season with salt and pepper, to taste. Serve with taco shells and your favourite toppings.