Heat the oil in a skillet and saute the onion and garlic a few minutes, then add the ground meat and continue cooking, stirring to break up the chunks. Cook, stirring, until no longer pink. Drain any excess fat. (Alternatively, if you have some boiled ground beef in the freezer or precooked ground beef add that and just heat through.)

Add the cumin and stir, cooking another minute. Add the tomato sauce and water and bring to a simmer. Partially cover the skillet and cook 10 minutes or so, stirring now and then. Uncover the skillet and cook another 5 minutes, until most of the liquid has evaporated. Stir in the cilantro or parsley.