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Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add beef in large chunks to skillet spacing apart. Season with salt and pepper.
Let brown on bottom, about 3 minutes then flip, break up beef and continue to cook until almost cooked through, about 2 minutes.
Add garlic, chili powder, cumin, onion powder and continue to cook until beef is just cooked through, about 1 minute.
Pour in chicken broth and tomato sauce. Simmer over medium-low heat until sauce has reduced and thickened, about 3 - 5 minutes.
Serve warm over warmed tortillas with lettuce, cheese, tomatoes and other desired toppings (see notes).