Beef Tacos

19 Feb

I’ve never made my own taco seasoning before. To me, tacos are the busy weeknight meal for which I dump in a packet of seasoning and call it good. But, I figured making my own taco meat couldn’t be that much harder and it’s got to be healthier without all those added chemicals, right?

This is another recipe from my America’s Test Kitchen Family Cookbook. It really was very fast and easy and tasted just as good as the ready-made taco seasoning I usually use. And I typically have all these ingredients on hand which makes this a great go-to recipe.

Serves: 4

Start to Finish: 30 minutes


  • 1 tablespoon vegetable oil
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 pound (90% lean) ground beef
  • 1/2 cup tomato sauce
  • 1/2 cup low-sodium chicken broth
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon light brown sugar
  • 8 taco shells

1. Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, spices, and 1 teaspoon salt and cook until fragrant, about 30 seconds.

2. Stir in the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Stir in the tomato sauce, broth, vinegar, and sugar and simmer until thickened, about 10 minutes. Season with salt to taste.

3. Divide the filling evenly among the taco shells and serve, passing any desired accompaniments separately.


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