Updated Nov 24, 2014Chatelaine
- 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.