South-of-the-border sauce
Chatelaine
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* PLUS Cooking time: 15 minutes
Virginia MacDonald
Our cumin-spiked tomato sauce, topped with avocado and sour cream, is unconventional and addictive. It's great over pasta, too.
Ingredients
-
1 lb
lean
ground beef
-
1
small
onion
, finely chopped
-
2
garlic cloves
, minced
-
700-ml jar
pasta sauce
, preferably spicy
-
1 cup
salsa
-
1 tbsp
dried
oregano leaves
-
1 tsp
ground
cumin
-
1/2 tsp
Tabasco sauce
, optional
-
4 slices
crusty
bread
-
1 cup
grated
cheddar
-
1/2 cup
sour cream
-
1
avocado
Instructions
- Lightly coat a large saucepan with oil and set over medium. Crumble beef into pan. Sprinkle with onion and garlic. Using a fork, break up and stir meat until it’s no longer pink, about 5 min. Drain off excess liquid.
- Add sauce, salsa, oregano, cumin and Tabasco. Stirring often, bring to a boil. Then reduce heat. Cover and gently simmer, stirring occasionally, until flavours develop, about 10 min. Spoon over crusty bread. Top with cheese, sour cream and avocado.
Nutrition (per serving)
- Calories
- 427,
- Protein
- 24 g,
- Carbohydrates
- 23 g,
- Fat
- 27 g,
- Fibre
- 4 g,