Go Back

Sloppy Jose

Print Recipe Pin Recipe

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
  • 1/4 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
  • 1/4 cup fresh lime juice
  • 2 Tbsp. chopped fresh cilantro
  • 1 Tbsp. unseasoned rice vinegar

Instructions
 

  • 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.
  • 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.
  • Cilantro Lime sour cream
  • 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.