1 cup La Mexicana Salsa
2 1/2 cups ground beef, shredded beef, or chicken breast (golden brown)
1 8 oz. can tomato puree
garlic, salt and pepper according to taste
Mix all ingredients in a saucepan, and heat until boiling. Serves 12 tacos, burritos, or enchiladas. Goes well with La Gringa Dip.