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+ servings

Beef Tacos


  • Beef Filling
  • 1 Tbsp olive oil
  • 1 small onion, chopped small
  • 3 cloves garlic, minced
  • 2 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper (more or less, depending on your tolerance for heat)
  • salt
  • 1 lb lean ground beef
  • ½ cup tomato sauce
  • ½ cup chicken broth
  • 1 tsp natural sugar (Sugar in the Raw or Turbinado)
  • 2 tsp cider vinegar
  • freshly ground black pepper

  • Shells and Toppings
  • 8 taco shells or small tortillas
  • shredded cheddar or Monterey Jack cheese or Monterey Jack cheese
  • shredded iceberg lettuce
  • tomatoes, chopped small
  • sour cream
  • avocado, diced medium
  • red onion, chopped small
  • salsa
  • hot sauce


  • Heat oil in a skillet over medium heat until hot and shimmering but not smoking (~ 2 minutes)
  • Add the onion and cook, stirring occasionally, until softened (~ 4 minutes)
  • Add garlic, spices, and ½ teaspoon salt; cook, stirring constantly, until fragrant (~ 1 minute)
  • Add ground beef and cook, breaking meat up with a wooden spoon until the beef is no longer pink
  • At this point, if you'd like to finish the taco meat off in the slow-cooker, add the seasoned meat & the rest of the ingredients to the cooker and set on low for ~ 6 hours. If you'd like to finish it on the stovetop, proceed with the instructions below
  • Add tomato sauce, chicken broth, coconut sugar, and vinegar and bring to simmer.
  • Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking up the meat so that no chunks remain and the liquid has reduced and thickened (mixture shouldn't be dry) ~10 minutes
  • Adjust seasonings with salt and pepper.