FILLING:
• 1 tbsp. olive oil
• 1 lb. lean ground beef
• Salt and freshly ground black pepper
• 2 tsp minced garlic
• 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
TACO:
• 8 corn tortillas (5 – 6 inch)
• 3/4 cup cheddar cheese or shredded Mexican cheese blend
• 2 Roma tomatoes or 1 cup grape tomatoes, diced
• 2 cups shredded romaine or iceberg lettuce
1. Heat 1 tbsp. olive oil in a 12-inch non-stick skillet over medium-high heat. Add plant based grinds and season with salt and pepper.
2. Let brown on bottom, about 3 minutes then flip, break up grinds and continue to cook until almost cooked through, about 2 minutes.
3. Add garlic, chili powder, cumin, onion powder and cayenne pepper and continue to cook through, about 1 minute.
4. Pour in chicken broth and tomato sauce. Simmer over medium-low heat until sauce has reduced and thickened, about 3 – 5 minutes.
5. Serve warm over warmed tortillas with lettuce, cheese, tomatoes and other desired toppings.
