Green Chili Sloppy Joes
Green Chili Sloppy Joes
It almost feels silly writing out this recipe because it’s SO EASY but sometimes those are the best ones to share. Not-cha-mamas or your elementary lunch lady's, green chili sloppy joes. Not all food is picture perfect or gets made at just the right time to bask in the perfect southern lighting that happens around 4:30pm on my kitchen table. Sometimes, it’s been a very long, very tiring day.. it’s dark and you just want something easy. I almost stopped at 2 different restaurants for carry out on the way home but I soldiered on to “that thawed pound of ground meat in the fridge 😒” that I had zero plans or energy for. Yes, even beef ladies can get unenthusiastic about ground beef sometimes haha. I’m so glad I just came on home and threw everything in a pan, because it was AMAZING and made for great leftovers. Ground beef, fire roasted tomatoes, green chilies, tomato sauce, onion, garlic, and whatever cheese and bread you’ve got on hand (English muffin and mozzarella in my case 🤷🏻♀), 20 minutes: 5 minutes prep, 5 minutes active-ish, 10 minutes watching bubbles. Dinner magic y’all.
The Supply List
- 1lb Ground Beef 80/20, Ground Sirloin 90/10, or Caveman Blend
- 1-2 cans green chilies – 4-8oz depending on taste
- 1 can fire roasted tomatoes 16oz (crushed, diced, or whatever you’ve got)
- 1 can tomato sauce 8oz– I like using El Pato Hot Tomato Sauce - You can find it either in the Mexican food section or in the canned tomato section depending on your grocery store
- Half small yellow onion, thinly sliced
- 2 cloves of minced garlic
- 1 tsp onion powder
- 1 tsp garlic powder
- Pinch salt
- Opt: Red pepper flakes
Serve with: Butter and garlic toasted French bread and topped with mozzarella!
In a heavy bottom skillet, add a bit of olive oil and add the ground beef. I like to brown the entire rectangle straight from the package on both sides first before breaking it apart and cooking. It may be personal preference, but I think it gives it better texture. Break it apart well with a stiff or wooden spatula and season with salt, onion, garlic, onion powder, and garlic powder. Cook on Medium- Medium-High until cooked through, about 3-5 more minutes until just done.
Add the green chilies, sauce, and fire roasted tomatoes. Stir to combine and turn the heat to Low or a steady simmer. Stir occasionally until it thickens to a paste consistency... you don’t want soggy bread! A good indicator is when you’re stirring, liquid doesn’t run back into the well.
Top with cheese and serve on toasted bread. I like mozzarella and French bread but all I had was English muffins. Whatever works! Remember this is supposed to be an easy throw together of things you’ve got on hand for a quick dinner not an exact science 😊 ENJOY!