Open Face Mexican Sloppy Joes Over Cornbread Food

SLOPPY JOE CORNBREAD BAKE

Steps:

• Preheat oven to 400ºF. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.
• In a large bowl, combine muffin mix, corn, eggs, milk, and 1 cup of the cheese. Pour into prepared baking dish. Bake for 20 minutes.
• In a large skillet over medium heat, cook ground beef until no longer pink. Drain fat. Add sloppy joe seasoning. Cook for an additional 5 minutes.
• Spread beef mixture over cornbread and top with remaining cup of cheese. Bake for and 20 additional minutes.
• Allow to cool for 5 to 10 minutes and cut into squares.

SLOPPY JOES WITH CORNBREAD

Steps:

• Preheat oven to 400°F. Prepare corn muffin batter as directed on package; pour into 8- or 9-inch round layer pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly.
• Meanwhile, brown meat in large skillet on medium heat; drain. Stir in barbecue sauce. Reduce heat to low; simmer 10 to 15 minutes or until heated through, stirring occasionally.
• Cut cornbread into 4 wedges; place 1 wedge on each serving plate. Spoon about 1/2 cup of the meat mixture over each cornbread wedge. Top evenly with the cheese, tomatoes and green peppers.

CORNBREAD TOPPED SLOPPY JOE CASSEROLE

Steps:

• Heat oven to 350°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2 to 3 minutes, stirring frequently, until boiling; keep warm.
• In small bowl, stir corn bread mix, milk, oil and egg just until moistened (batter will be lumpy).
• Spoon hot beef mixture into 8-inch square (2-quart) glass baking dish. Sprinkle with 3/4 cup of the cheese. Spoon corn bread batter evenly over top.
• Bake 25 to 35 minutes or until toothpick inserted in center of topping comes out clean. Sprinkle remaining 1/4 cup cheese over hot casserole.

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.

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.

SLOPPY JOE CORNBREAD CASSEROLE

Steps:

• Brown beef with onion, and garlic make sauce according to package directions (adding tomato paste and water); mix into beef.
• Mix cornbread mix, eggs, butter, salt, and canned corns.
• Pour corn bread mixture into prepared 9X13 inch casserole.
• Top with meat mixture.
• Sprinkle with cheese.
• Bake at 350°F until done, 45 minutes, until bread at the edges begin to brown.

AWESOME OPEN-FACE SLOPPY JOES

Steps:

• 1. Gather your ingredients.
• 2. Add the oil to a large sauté pan, or skillet, over medium, and heat until shimmering, but not smoking.
• 3. Chef's Tip: I choose grapeseed oil, because it doesn't impart any additional "oil" taste, and it has a higher smoke point: 420f (216c). Compare that to olive oil with a smoke point of 320f (160c). That gives you the ability to sauté the veggies without smoking up the house... I like that.
• 4. Add the onion, and pepper, and sauté until they begin to soften, about 5 minutes.
• 5. Chef's Note: As the veggies are sautéing, season with a bit of salt, to taste.
• 6. Chef's Tip: Adding the salt at this stage of the game will help the veggies release their moisture.
• 7. Add the garlic and continue to sauté until fragrant, about 2 minutes.
• 8. Add the tomato paste and the hot sauce to the sauté pan.
• 9. Stir without stopping until incorporated into the veggies, about 1 minute.
• 10. Add the ground beef to the sauté pan.
• 11. Stir, breaking apart with a wooden spoon until the beef loses all of its pink, about 6 minutes.
• 12. Incorporate the cumin, chili powder, paprika, mustard, and cayenne to the sauté pan. Add a bit more salt, if you feel it needs it (I usually don't think that it does).
• 13. Stir until just combined, about 1 quick minute.
• 14. Finally, add the BBQ sauce, tomato sauce vinegar, water, and Worcestershire.
• 15. Chef's Note: If you want to kick up a bit more, add a bit of Sriracha sauce. BANG.
• 16. Bring the mixture up to a light boil, and then bring down to a very light simmer.
• 17. Cover and allow it to simmer for 30 to 45 minutes.
• 18. Chef's Note: Every 5 minutes, uncover and stir.
• 19. Chef's Tip: If after 30 minutes the mixture does not appear to be thickening, remove the lid and allow it to simmer uncovered for the remaining 15 minutes.
• 20. Meanwhile, toast the bread.
• 21. Place on a plate. If you like you could run a couple of lines of mustard down the bread, or serve it on the side.
• 22. Chef's Note: I like to serve mine with coleslaw; however, the sandwich stands on its own. Full stop.
• 23. Add the sloppy joe mixture to the bread.
• 24. Serve while still nice and warm. Enjoy.
• 25. Keep the faith, and keep cooking.

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!