I always serve my Garlic Linguine alongside this dish.
If you like your food spicy, add Sriracha to taste at the end. I like a lot. You can also substitute ground turkey for the ground beef.
The key to the yumminess is the sun-dried tomato pesto, or in my case I used sun-dried tomato bruschetta in a jar, because that’s what I had. You should be able to find it in the Italian aisle at the grocery store. Also, I served this over linguine.
If you don’t have herbes de Provence, just use a mixture whatever herbs you have in your pantry…parsley, thyme, etc.
Very simple, but the sauce is so delicious! I don’t know what Mexican seasoning is, so I just leave it out, or throw in a little cumin and chili powder.