Shelly's Recipe

SLOPPY JOSES

Category: Sandwiches

2 tbsp vegetable oil
1 medium onion, chopped fine
1/2 tsp table salt
2 cloves garlic, minced
1 tbsp chili powder
2 tbsp ground cumin
1/4 tsp cayenne pepper
1 lb 85 percent lean ground beef
Ground black pepper
1 tsp brown sugar
1 cup tomato puree
1/2 cup ketchup
1/4 cup water
1/4 tsp hot pepper sauce
1 minced chipotle chile
1 (15.5 oz) cans black beans, drained and rinsed
4 taco shells

Heat oil in large skillet over medium-high heat until shimmering. Add onion and salt and stir until coated with oil. Reduce heat to medium, cover, and cook, stirring occasionally, until onion is soft, about 10 minutes (if onion begins to burn after 5 minutes, reduce heat to low). Add garlic, chili powder, cumin, and cayenne and cook, uncovered, stirring constantly, until fragrant, about 30 seconds. Add beef and cook, breaking up meat with wooden spoon, until just pink, about 3 minutes.

Add 1/4 tsp pepper, brown sugar, tomato puree, ketchup, water, hot sauce, chipotle, and black beans. Simmer until Sloppy Joe sauce is slightly thicker than ketchup, 8 to 10 minutes. Adjust seasonings. Spoon meat mixture onto taco shells and serve. Serves 4

Make Ahead: If you find yourself with leftover Sloppy Joses or just feel like making a double batch, the meat mixture freezes well for up to one month. To return the meat mixture to its original consistency, you may need to add a little water when it is reheated.