Meet my California-inspired sloppy Joe. Load it up with whatever toppings you like, or pour the filling over noodles. It's incredible on mac and cheese. —Devon Delaney, Westport, Connecticut
- 1 pound lean ground beef (90% lean)
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can (8 ounces) tomato sauce
- 1/3 cup soft sun-dried tomato halves (not packed in oil), chopped
- 1/3 cup chopped roasted sweet red peppers
- 2 tablespoons chopped pickled jalapeno peppers
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Montreal steak seasoning
- 1/2 teaspoon pepper
- 6 hamburger buns, split
- Optional toppings: chopped avocado, sour cream, shredded cheddar cheese and chopped green onions
- In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
Stir in tomato sauce, sun-dried tomatoes, roasted peppers, jalapenos, tomato paste, brown sugar, vinegar, steak seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Serve on buns with toppings as desired.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 6 servings.
Originally published as West Coast Snappy Joes in Simple & Delicious August/September 2014
Reviews for West Coast Snappy Joes
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Reviewed Sep. 12, 2015
"We enjoyed this different take on sloppy Joes. We definitely thought it was much better with avocado, cheese and sour cream."
Reviewed Jul. 6, 2014
"Nice twist on the normal sloppy joe. Tons of flavor!"