Not a Sloppy Joe, not a Taco! It’s a Sloppy Jose!! With Cilantro lime sour cream

In my search for easy dinners I came across a recipe that was a cross between a sloppy Joe and a taco!  I had to give it a try this easy recipe was pretty darn good and I have to tell you your kids are going to love this!! When I was telling Mr. Pinkcakeplate what we were having for dinner I told him its not a Sloppy Joe and not a Taco!  He quickly responded it’s a Sloppy Jose!!  So that is how this dish found its name!!!

Not a Sloppy Joe, not a Taco! It’s a Sloppy Jose!! With Cilantro lime sour cream!

sloppyjoserecipepinkcakeplate

This one we will definitely be having again! This recipe made a lot and I have a feeling it will taste even better the next day!!!

sloppyjoserecipepinkcakeplate1

Sloppy Jose
Ingredients
  • 2 Tbsp. olive oil, divided
  • 2 lb. ground beef chuck
  • 1 small yellow onion, chopped
  • 6 garlic cloves, finely chopped
  • 1 14-oz. can whole peeled tomatoes
  • 1 12-oz. bottle tomato-based chili sauce (such as Heinz)
  • ¼ cup Worcestershire sauce
  • 3 Tbsp. ancho chile powder or chili powder
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. ground cumin
  • 12 Corn taco shells warmed
  • Cilantro Lime Sour Cream
  • 1 cup sour cream
  • 1 Tbsp. finely grated lime zest
  • ¼ cup fresh lime juice
  • 2 Tbsp. chopped fresh cilantro
  • 1 Tbsp. unseasoned rice vinegar
Instructions
  1. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl. Reduce heat to medium. Heat remaining 1 Tbsp. oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.
  2. Preheat oven to 400°. Add tomatoes to skillet; cook, breaking up with a spoon, until thickened, 8–10 minutes. Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10–12 minutes. Spread in a 13x9x2” baking dish; bake until a crust forms, 30–40 minutes. Serve filling in shells with toppings.
  3. Cilantro Lime sour cream
  4. Mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.

Happy cooking!!

Comments

  1. says

    It’s so interesting that I should finf your recipe. I’ve been thinking about doing something like this with a vegetarian beef substitute called Gimme Lean (by Light Life) or perhaps with Morningstar Farm’s vegetarian crumbles. If I try it, I’ll let you know!
    Sounds like a good recipe1
    Carol Preibis recently posted..L Is For Limes

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