Heat oil in skillet until shimmering. Add onion and cook, stirring occasionally, until softened about 5 minutes. Add chili powder, garlic, cumin, coriander, oregano, cayenne, 0.5 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute.
Add ground beef and cook, until beef is no longer pink, about 5 minutes. Add tomato sauce, broth, vinegar, brown sugar; bring to simmer. Reduce heat, simmer uncovered, stirring frequently and breaking the meat up so that no chunks remain and liquid is reduced and thickened, about 10 minutes.
Divide among tortillas.
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|Serving Size: 1 Serving (520g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 332 (53%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 188.7mg||58 %|
|Sodium 1328.7mg||46 %|
|Potassium 1474.2mg||39 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 14.1g|
|Protein 54.9g||78 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 627
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