Sloppy Joes had to be one of my favourite meals when I was a kid and I think that it probably had a lot to do with the name. I mean what kid could resist a meal where the name itself implies that not only is it going to be messy but that it is expected and thus ok! Although I like to play around with my sloppy joe recipe I had never really thought of doing a themed version so when I came across the idea of Texmex Sloppy Joes on Homesick Texan I knew that I would have to make them! The recipe for these sloppy joes has a base that is pretty similar to the regular ones with some texmex flavours thrown into the mix such as chipotle chili peppers in adobo, jalapeno peppers, cumin, lime juice and cilantro. Another nice touch to this recipe is that instead of using broth for the liquid it calls for beer which is always fun to cook with! The Texmex flavours do not stop there as the sandwich is decked out with even more in the form of guacamole, diced onions, sliced jalapenos, cotija cheese and plenty of fresh cilantro!
Not too surprisingly the Texmex flavours play really well together in the sloppy joes creating some seriously tasty sandwichs! I particularly like all of the condiments in these texmex sloppy joes as they add even more flavour and texture to the sandwich, though the guacamole made them messier squirting out the sides with every bite. I will have to try dressing up regular sloppy joes the next time that I make them and I am thinking that some coleslaw would be good or maybe some pickles or cheddar or...
Texmex Sloppy Joes
A spicy and smoky Tex-mex take on sloppy joes served in a bun with guacamole, jalapenos and crumbled cotija.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 40minutes
Total Time: 50 minutes
- 1 pound ground beef
- 1 tablespoon oil or bacon grease
- 1 onion, diced
- 1/2 bell pepper, diced
- 1 jalapeno pepper, seeded and finely diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin, toasted and ground
- 1 cup beer or beef broth
- 1 (15 ounce) can tomato sauce
- 2 chipotle chili peppers in adobo, chopped (or to taste)
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1 tablespoon Worcestershire sauce
- 1/4 cup ketchup
- salt and pepper to taste
- 1 tablespoon lime juice
- 1 handful cilantro, chopped (optional)
- 4 buns
- guacamole to taste (optional)
- diced onions to taste (optional)
- jalapenos, sliced to taste (optional)
- cotija, queso fresco or feta, crumbled to taste (optional)
- cilantro, chopped to taste (optional)
- Cook the beef in a large pan over medium heat and set aside.
- Heat the oil in the pan, add the onions, bell and jalapeno peppers and cook until tender, about 5-7 minutes.
- Add the garlic and cumin and cook until fragrant, about a minute.
- Add the beer or broth and deglaze the pan.
- Add beef, tomato sauce, chipotle chili peppers in adobo, oregano, paprika, cayenne, Worcestershire sauce and ketchup and simmer for 20 minutes.
- Season with salt and pepper to taste and mix in the lime juice and cilantro.
- Serve in buns with guacamole, diced onions, sliced jalapenos, crumbled cotija and cilantro to taste.
Use leftovers in:
Sloppy Joe Grilled Cheese Sandwich
BBQ Pulled Pork Sandwich with Slaw
Cheese Covered, Bacon Wrapped Jalapeno Popper Burgers with Roasted Jalapeno Mayonnaise