CROCKPOT GROUND BEEF TACO FILLING

Do you ever come home and want to eat delicious tacos and wish they were already made? Here is your answer to that problem. The filling can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. From America's Test Kitchen Slow Cooker Revolution.

makes about 6 cups

2 onions, minced
1/4 cup chili powder
3 Tb. vegetable oil (or reasonable substitute)
6 garlic cloves, minced
2 tsp. ground cumin
2 tsp. ground coriander
1 Tb. minced fresh oregano or 1 tsp. dried
1 (8-ounce) can tomato sauce
2 tsp. cider vinegar
2 tsp. light brown sugar
2 slices sandwich bread, torn into quarters
1/4 cup whole milk
2 pounds 90% lean ground beef
Salt and pepper

Microwave onions, chili powder, oil, garlic, cumin, coriander, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir tomato sauce, vinegar, and sugar into slow cooker.

Mash bread and milk into paste in large bowl using fork. Mix in ground beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper using hands. Stir beef mixture into slow cooker, breaking up any large pieces (do not overmix). Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high.

Let beef filling settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of beef with spoon. Season with salt and pepper to taste.