Ingredients

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,

Salt

1 pound (90 percent lean) ground beef

1/2 cup smooth canned tomato sauce

½ cup low-sodium chicken broth

2 teaspoons cider vinegar

1 teaspoon light brown sugar

8 taco shells

Preparation

For a moist, cohesive filling that wont spill out of the taco shells, simmer the beef in tomato sauce and chicken broth until it thickens slightly.

  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.