Ingredients
- 1 lb lean ground beef
- 1 med-large onion chopped
- ½ tsp kosher salt
- 1 tsp ground cumin
- 1 ½ tbsp vegetable oil
- 3 tbsp corn starch
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1 C tomato sauce
- 2 C chicken broth
- 15 corn tortialls cut into bite-sized squares
- 1 ½ -2 C colby-jack cheese shredded
- Sour cream black olives, green onions, tomatoes, etc for topping.
Instructions
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In a large skillet (10 inches or larger), brown ground beef with onion, salt, and 1 tsp cumin. Remove meat from pan and drain on paper towels– set aside.
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In the same skillet, heat vegetable oil over medium heat and stir in the chili powder, corn starch, and remaining teaspoon of cumin. Give it a stir and let cook for about 1 minute- once it becomes aromatic, you’re good.
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Stir the chicken broth and tomato sauce, mixing until it’s well combined and smooth. Keep stirring until it comes up to a boil, is starting to thicken and let boil for 1 minute.
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Add meat and cut tortillas to the sauce, stirring until all the tortillas are moistened by the sauce. Bring to a simmer, cover and let cook over med-low heat for about 15 minutes or until the tortillas are soft and have absorbed some sauce. Remove pan from heat.
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Top with grated cheese, cover to let the cheese melt and garnish as desired.