Recipe by Topher
A fast and exciting combination that gives a twist to the same old sloppy joe recipe.
Top Review by anne in apex
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.
- 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
Directions See How It's Made
- 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.