Spicy Mexican Style Beefy Tomato Sauce over Rice
1 tbs olive oil
1 medium onion, finely diced
1 to 2 jalapeno peppers, seeded and finely diced (optional)
3 cloves garlic, chopped
1 lb lean ground beef
1 27 oz can El Pato Brand Tomato Sauce (Mexican Hot Style)
OR 1 27 oz can tomato sauce plus 1 packet taco seasoning
1 14.5 oz can diced fire roasted tomatoes
1 beef bouillon cube (optional)
1/4 cup fresh cilantro, chopped
salt & pepper
hot cooked rice
chopped fresh cilantro
shredded cheddar cheese (regular, Diaya, or Goat's milk cheddar)
chopped fresh avocado
sour cream (dairy free or regular)
In a large skillet, heat the olive oil and saute the onions and jalapeno peppers until tender.
Add the garlic and ground beef and continue to saute until the meat is cooked through and lightly browned.
Add the El Pato (or tomato sauce and taco seasoning), diced tomatoes, and bouillon cube.
Reduce heat and simmer for 10 minutes.
Add the chopped cilantro and season with salt and pepper.
Simmer for 5 minutes longer.
Serve the sauce over the hot cooked rice and top with garnishes as desired.