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South-of-the-border sauce

Published by Chatelaine on 11/1/2009

Our cumin-spiked tomato sauce, topped with avocado and sour cream, is unconventional and addictive. It's great over pasta, too.

4/5
(4)

Ingredients

  • 1 lb (500 g) lean ground beef
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 700-mL jar of pasta sauce, preferably spicy
  • 1 cup (250 mL) salsa
  • 1 tbsp (15 mL) dried oregano leaves
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) Tabasco (optional)
  • 4 slices crusty bread
  • 1 cup (250 mL) grated cheddar cheese
  • 1/2 cup (125 mL) sour cream
  • 1 avocado, sliced
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  1. 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.
  2. 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.
  • 24 g protein
  • 27 g fat
  • 23 g carbohydrates
  • 4 g fibre
  • 232 mg calcium
  • 427 calories

  1. I cooked this dish tonight, and it went over so-so. The pasta sauce I used was too sweet I think. So it took on a overwhelming sweetness to each and every bite. My husband thought I cut the onions too big...don't worry he is recovering nicely :)

    Platypus99 | 10/6/2009 10:22 PM

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