Sloppy Joes with Corn

Photo: Beau Gustafson; Styling: Melanie J. Clarke
Serve a meal that reheats beautifully and is guaranteed to have kids crowding around the dinner table. Corn kernels add a dash of color and texture for a playful spin on this classic.

Yield:

6 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 338
Caloriesfromfat 20 %
Fat 7.5 g
Satfat 2 g
Monofat 2.5 g
Polyfat 1.7 g
Protein 31.7 g
Carbohydrate 40 g
Fiber 6.2 g
Cholesterol 61 mg
Iron 4.1 mg
Sodium 638 mg
Calcium 72 mg

Ingredients

1 teaspoon canola oil
1 cup finely chopped onion
1 cup finely chopped green bell pepper
2 garlic cloves, minced
1 1/2 pounds lean ground beef
1 (6-ounce) can no salt-added tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (15-ounce) can no salt-added corn, rinsed and drained
6 (1 1/2-ounce) whole wheat hamburger buns, toasted

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add meat to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste; cook 2 minutes. Add chili powder, cumin, salt, and broth. Reduce heat, and simmer 12 minutes or until thickened, stirring occasionally. Stir in corn; cook for 2 minutes or until thoroughly heated.

Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Lorrie Hulston Corvin,

June 2006