Sloppy Jose Supper Recipe

4 4 5
Sloppy Jose Supper Recipe
Sloppy Jose Supper Recipe photo by Taste of Home
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Sloppy Jose Supper Recipe

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4 4 5
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

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

Nutritional Facts

1 each: 363 calories, 16g fat (7g saturated fat), 98mg cholesterol, 753mg sodium, 29g carbohydrate (11g sugars, 1g fiber), 24g protein.

  • 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
  1. Prepare and bake corn bread according to package directions.
  2. 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.
  3. Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
  4. 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.
Originally published as Sloppy Jose Supper in Taste of Home October/November 2010, p60

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KmMcK User ID: 4696823 128288
Reviewed Dec. 31, 2011

"very basic and a good combination"

MY REVIEW
sam52687 User ID: 5814580 186261
Reviewed Feb. 9, 2011

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

MY REVIEW
heartybaker User ID: 3414895 169461
Reviewed Oct. 1, 2010

"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."

MY REVIEW
speedh User ID: 2763263 119798
Reviewed Sep. 27, 2010

"it was very easy and great tasting..the mixture would also be great on a sandwich or in a taco"

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