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Sloppy Jose Supper Recipe

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Do something fun and delicious with your leftover cornbread. Top it with this slightly spicy Southwest dish. Simple, fast and comforting. Bethany Creaser, Derby Line, Vermont

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Sloppy Jose Supper Recipe

Prep: 15 min. Cook: 20 min.

Yield: 5 Servings

15 20 35

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
1 pound lean ground beef (90% lean)
1/2 cup chopped sweet red pepper
1/3 cup chopped onion
1 celery rib, chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1-1/4 cups salsa
2 tablespoons chili sauce
2/3 cup shredded Mexican cheese blend
Sour cream

Directions

Prepare and bake corn bread according to package directions.
Meanwhile, in a large skillet, cook the beef, red pepper, onion and celery over medium heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.
Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
Cut corn bread into nine squares; save four pieces for another use. Top each square of remaining corn bread with 2/3 cup beef mixture and 2 tablespoons cheese. Dollop with sour cream. Yield: 5 servings plus leftover corn bread.

Nutritional Facts 1 serving (calculated without sour cream) equals 363 calories, 16 g fat (7 g saturated fat), 98 mg cholesterol, 753 mg sodium, 29 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Sloppy Jose Supper in Taste of Home October/November 2010, p60

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Reviews for Sloppy Jose Supper (4)

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Sloppy Jose Supper

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Reviewed on Dec. 31, 2011 by KmMcK

very basic and a good combination

Reviewed on Feb. 09, 2011 by sam52687

I love this recipe--I did not have the cumin or the adobo spices--leaving them out did not hurt the dish at all!

Reviewed on Oct. 01, 2010 by heartybaker

i loved it! i cannot rate it excellent because it took longer in prep than i wanted, otherwise, it's a yummy winner! oh and i didn't use the chipotles...good anyway.