Add Mexican-inspired spice to this traditional family favorite. Serve with your favorite coleslaw for an easy side.
2 1/2 cups presliced Vidalia or other sweet onion
1 (7-ounce) can chipotle chiles in adobo sauce
1 pound ground sirloin
1/2 cup prechopped green bell pepper
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (8-ounce) can no-salt-added tomato sauce
5 (1 1/2-ounce) hamburger buns, toasted
How to Make It
Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.
My household is already fans of sloppy joes (out of a can) so I thought I'd mix it up with this recipe for a guys night at our house, and it was a huge hit. Some liked the onions on top, some wanted them mixed in, I found it just about as easy as pouring it out of a can, so the prep wasn't bad at all. Not everyone is good with spicy foods, but even for those who can't handle much kick, they found it good, but not overwhelming. The leftovers (not alot of them) were gone the very next day, and as I heard, reheated very well. This is now the preferred sloppy joes recipe in our house.
Really good and super easy. I would even use ground turkey. Just the right amount of spice. I just used yellow onion instead of the sweet onion and red pepper because I didn't have any green pepper on hand. Delish. Even my picky teen ate the pepper which she usually picks out (of course she also put shredded cheddar on the open-faced sandwich). The coleslaw was a nice side dish.
I really enjoyed this recipe. I didn't have any green pepper, so I had to make it without it but it still came out very tasty. Next time I make I will make sure I have the green pepper because that will make it even better I'm sure.
Big hit with the hubby! (and of course me too). Got this recipe in my email and after a few days I decided why not make it and give it a shot. I subbed 93/7 ground turkey for the beef and it still tasted great. My hubby isn't huge on onions, so he skipped them but I liked them on it. Paired with some sweet potato fries and a simple green veg and we had a complete and yummy meal, with plenty of leftovers for lunch the next day.
Made this last night when the recipe popped up on the daily - sounded soooooo good - the mixture was hot and smoky from the Chipotle, but had no real depth of flavor - I found some traditional Sloppy Joe recipes for the leftovers tonight and really enjoyed - added about a tbs vinegar, about 1tbs brown sugar and 1 tsp worcestershire - since I had origianlly doubled the recipe and we had already eaten it last night, - only 2 of us - these measurements worked out fine - for us, it created a contrast and depth of flavor the original lacked.
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