Sloppy Joe sandwiches are an easy, comforting meal I’ve enjoyed since childhood. They’re simple, satisfying, and a perfect way to use up ground meat when you want a quick, dependable dinner.
For this version I swapped the classic flavors for a Mexican-inspired twist: Cheesy Mexican Sloppy Joes. The change is small but flavorful, and it doesn’t add time or complexity to the process. The recipe below serves four—double the ingredients if you need more. This Cheesy Mexican Sloppy Joes recipe is an easy weeknight keeper.
For ingredients you’ll need one poblano pepper, diced. Poblanos are mild and add a pleasant, earthy pepper flavor without heat. Also dice half a small purple onion and mince three garlic cloves. Use one cup of red enchilada sauce for the sauce and about one cup of shredded Monterey Jack cheese for melting. Of course, don’t forget four hamburger buns.
Begin by heating a large skillet over medium-high heat with a tablespoon of olive oil. Sauté the diced onion and poblano for several minutes until they begin to soften, then add the garlic and cook another minute or two. Remove the vegetables from the pan and set them aside. In the same skillet, brown one pound of ground beef (or ground turkey if you prefer). Drain any excess fat, then return the cooked vegetables to the pan.
Stir in one cup of red enchilada sauce and bring the mixture to a boil. Reduce the heat and simmer for 10–15 minutes to let the flavors meld and the sauce thicken slightly. Meanwhile, shred about one cup of Monterey Jack cheese.
Divide the meat mixture evenly among four buns, topping each with about 1/4 cup of shredded Monterey Jack. Arrange the sandwiches on a baking sheet and place them in a 400°F oven for roughly five minutes, just until the cheese melts and the buns begin to toast.
That’s it—an easy, mildly flavored sandwich the whole family will enjoy. Serve with your favorite sides or a simple salad for a complete meal.
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 poblano pepper, diced
- 1/2 of a purple onion, diced
- 3 garlic cloves, minced
- 1 cup red enchilada sauce
- 1 cup Monterey Jack cheese, shredded
- 4 hamburger buns
DIRECTIONS
- Preheat the oven to 400°F.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high. Sauté the diced onion and poblano until they begin to soften. Add the garlic and cook another minute. Remove the vegetables and set aside.
- Brown 1 pound of ground beef in the same skillet, breaking it into pieces as it cooks. Drain any excess fat, then return the cooked vegetables to the pan.
- Stir in 1 cup red enchilada sauce. Bring to a boil, then reduce the heat and simmer for 10–15 minutes to thicken and blend flavors.
- Divide the meat mixture evenly among 4 buns. Top each with about 1/4 cup shredded Monterey Jack. Place the assembled sandwiches on a baking sheet and bake for about 5 minutes, until the cheese is melted and the buns are lightly toasted.
Recipe from
CenterCutCook