Prep 10 mins
Cook 12 mins
A fast and exciting combination that gives a twist to the same old sloppy joe recipe.
- 1⁄2 lb ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1⁄8-1⁄4 teaspoon cayenne pepper
- 1 (14 1/2 ounce) canzesty diced tomatoes with jalapeno peppers, undrained
- 1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, rinsed and drained
- 1⁄2 cup diced green pepper
- 3 whole wheat hamburger buns, split
- In a skillet, cook the beef, onion, garlic, and cayenne pepper until beef is no longer pink and drain.
- Season with salt and pepper to taste.
- Stir in tomatoes and beans then cover and cook over medium-low heat for 5 minutes.
- Stir in green pepper.
- Cook, uncovered, over medium-high heat for about 5 minutes or until it thickens while stirring occasionally.
- Toast buns lightly before serving.
- Spoon about 1/2 cup meat mixture over each half of bun and serve open faced.
- Could be easily doubled.
I'm not adding any stars to this recipe, because it really didn't meet my expectations, but it was really good!! I was expecting something a little closer to a "traditional" sloppy joe, but this recipe has nothing to bind it together. It is very chunky, rather like a chili without the tomato sauce. We put part of it over hamburger buns, open-faced as suggested, and the buns were really lost. I had extra to freeze, and instead of buns, I cooked up some elbow macaroni and mixed it in. I wanted to use egg noodles, but came up short. It was quite good with the elbows, and it has a nice kick with the peppers. So, while it didn't turn out like I thought it would, it's definitely a keeper, easy to freeze for a quickie dinner.