Heat oil in an extra-large skillet over medium-high heat. Add beef and half of the taco spice, cumin, chili powder, and salt and cook, breaking up with a wooden spoon until no pink remains. Push to one side of the pan and add onion and garlic; cook, stirring until softened 4 to 5 minutes. Stir in the beef and cook for 2 minutes. Stir in chicken broth, and taco sauce then scrape into a slow cooker insert.
Cooking the beef and onion mixture in a skillet creates browning and depth of flavour, stirring in the broth ensures all the flavour is transferred to the slow cooker.
Queso fresco is a mild and crumbly Mexican fresh cheese traditionally made of cow’s milk or a mix of cow and goat milk that balances Mexican recipes.
