Name: Slow-Cooker Ground Beef Tacos
Total time: 3 h
Ingredients: 1 slice hearty white sandwich bread , torn into 1-inch pieces; 3 tablespoons whole milk; Salt and pepper; 1 1/2 pounds 85 percent lean ground beef; 2 tablespoons vegetable oil; 1 onion , chopped fine; 3 tablespoons chili powder; 4 garlic cloves , minced; 2 teaspoons minced fresh oregano or ½ teaspoon dried; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 (8-ounce) can tomato sauce; 1 teaspoon packed brown sugar; 1 teaspoon cider vinegar; 8-12 taco shells , warmed

Why This Recipe Works

We started by getting out our skillet and sautéing the aromatics and beef before adding them to the slow cooker; this step ensured maximum flavor and small but consistent pieces of tender ground beef. We found tomato sauce was a great base for our taco filling; we intensified the flavor with chili powder, cumin, coriander, and oregano as well as a splash of cider vinegar and touch of brown sugar. The meat, however, was a bit dry, so we added a panade (a paste of milk and bread) to the raw meat before cooking to keep it moist.

Before You Begin

Serve with your favorite taco toppings.

Instructions

1. Mash bread, milk, ¼ teaspoon salt, and ⅛ teaspoon pepper into paste in large bowl using fork. Add ground beef and knead with hands until well combined.

Heat oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in chili powder, garlic, oregano, cumin, and coriander and cook until fragrant, about 1 minute.

Add half of beef mixture and cook, breaking up beef with wooden spoon, until no longer pink, about 5 minutes. Add remaining ground beef and continue to cook until no longer pink, about 5 minutes. Stir in tomato sauce, vinegar, and sugar, scraping up any browned bits; transfer to slow cooker. Cover and cook until beef is tender, 3 to 4 hours on low or 2 to 3 hours on high.

Using large spoon, skim fat from surface of sauce. Break up any remaining large pieces of beef with spoon. Adjust consistency with hot water as needed. Season with salt and pepper to taste. Serve with taco shells.