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Sloppy Jose Supper

TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: 5 servings plus leftover corn bread.
Do something fun and delicious with your leftover cornbread. Top it with this slightly spicy southwestern dish. Simple, fast and comforting. —Bethany Creaser, Derby Line, Vermont

Ingredients

  • 1 package (8-1/2 ounces) cornbread/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

  • 1. Prepare and bake cornbread 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 cornbread into nine squares; save four pieces for another use. Top each square of remaining cornbread with 2/3 cup beef mixture and 2 tablespoons cheese. Dollop with sour cream.

Nutrition Facts

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

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