Mexican Sloppy Joes Food

MEXICAN SLOPPY JOES

Steps:

• In a large skillet cook ground beef and onion. Drain any excess fat. Add taco seasoning, diced tomatoes and enchilada sauce to ground beef mixture. Cook for 5 minutes to allow flavors to meld. Add corn and cook additional 3 minutes. Serve immediately on hamburger buns and top with your favorite toppings such as shredded cheese, lettuce & avocado. If freezing, make as directed and freeze in freezer containers for up to 3 months. When ready to use, place frozen mixture in skillet and cook until thawed and hot.

MEXICAN SLOPPY JOES

Steps:

• Place ground beef in large skillet over medium-high heat. Cook, while crumbling meat with a fork or wooden spoon, about 4-6 minutes, or until meat is cooked through. Drain off excess fat.
• Add tomato sauce and taco seasoning to pan with meat. Stir to combine and cook another minute or two over medium-high heat until heated through.
• Spoon meat on to bottom part of rolls. Top with slices of cheese and other favorite toppings. Serve immediately.

THE BEST SLOPPY JOES

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
• Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.

MEXICAN SLOPPY JOES

Steps:

• Cook meat, onion and garlic in large skillet over medium-high heat 5 minutes or until no longer pink, stirring frequently; drain.
• Stir in salsa, ketchup, chili powder, cumin and, if desired, salt. Heat to a simmer; simmer 10 minutes or until sauce thickens, stirring occasionally. Spoon meat mixture over bottom half of rolls. Top with cheese; cover with top half of roll.

MEXICAN SLOPPY JOES

Steps:

• Heat oven to 375°F Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface and pinch seams to seal. Press into two 12x8-inch rectangles, cut into total of 8 rectangles.
• in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Stir in taco seasoning mix and salsa, simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with 2 tablespoons cheese. Fold rectangle over to form triangle; press edges with fork to seal. Place on cookie sheet. Brush with egg; sprinkle with cornmeal. Repeat with remaining dough and filling.
• Bake 10 to 15 minutes or until deep golden brown.

SLOPPY JOES (MEXICAN STYLE)

Steps:

• Brown ground beef with chopped onion, chopped Jalapenos and salt.
• Drain or spoon off excess fat after browning.
• Add tomato sauce, water and garlic powder to meat mixture.
• Simmer for 10-15 mins to thicken to desired consistency for serving.
• Heat tortillas keeping them soft and pliable.
• I usually heat them on a gas burner set to low, turning them quite often.
• Brown crusty spots are quite welcome!
• Swipe garlic butter across center of warmed tortilla.
• Add single portion of meat mixture and fold in half like a taco.
• Add warm cheese sauce over meat and a couple of small dallops of sour cream.
• Indulge yourself!

OPEN FACE MEXICAN SLOPPY JOES OVER CORNBREAD

Steps:

• Vegetables -- In a large saute pan, add the oil and bring to medium heat. Saute the celery, garlic, onion and green pepper until lightly sauteed.
• The turkey -- once the vegetables are soft, add the turkey inches Saute until golden brown and vegetables are soft.
• Add the tomatoes, sauce, and paste, seasoning, Worcestershire, salt and pepper to taste. And just let simmer 30-40 minutes.
• Cornbread -- Mix the cornbread mix, the milk and eggs according to the box directions. Add the green chilies (lightly drained, I keep a little juice), seasoning and cheese. Bake according to directions. I like to use a 13x9" pan.
• Cut the cornbread into squares and then serve Sloppy Joe sauce over the top. Garnish with grated cheese and scallions.
• I love to serve with this with coleslaw or black beans or a simple green salad.

UPSIDE DOWN MEXICAN SLOPPY JOES

Steps:

• Prepare corn dough: mix Bisquick, cornmeal and milk together until dough forms.
• Stir in drained corn; set aside.
• Meanwhile, prepare filling by browning ground beef with onion in a 10 inch skillet; drain fat.
• Stir in remaining ingredients.
• Cover and heat to boiling over medium-low heat.
• Drop corn dough by heaping spoonfuls onto boiling beef mixture.
• Cook, uncovered, 10 minutes.
• Cover and cook 10 minutes longer.
• Serve hot.