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
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