Ingredients
Filling
- 1 Tbsp olive oil
- 1 lb lean ground beef
- Salt and black pepper to taste
- 2 tsp garlic powder
- 2 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 cup tomato sauce
- 1/3 cup low-sodium chicken broth
Tacos
- 8 corn tortillas (5 - 6 inch)
- 3/4 cup cheddar cheese or shredded Mexican cheese blend, my absolute favorite is American.
- 2 Roma tomatoes or 1 cup grape tomatoes, diced
- 2 cups shredded romain or iceberg lettuce
Instructions
- Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add beef in large chunks to skillet spacing apart. Season with salt and pepper.
- Let brown on bottom, about 3 minutes then flip, break up beef and continue to cook until almost cooked through, about 2 minutes.
- Add garlic, chili powder, cumin, onion powder and cayenne pepper and continue to cook until beef is just cooked through, about 1 minute.
- Pour in chicken broth and tomato sauce. Simmer over medium-low heat until sauce has reduced and thickened, about 3 - 5 minutes.
- Serve warm over warmed tortillas with lettuce, cheese, tomatoes and other desired toppings . Like sour cream 🌮🥰
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