As a kid, I loved nights my mom would make sloppy Joes for dinner - they were like saucy burgers, sweet and tangy, and I realize now how easy they were to make.
I’m always trying to cut back on the massive bun of our childhoods, while maintaining the sloppiness and making them easy to eat. Soft tortilla bowls fit the bill - they’re not too doughy, the perfect size for a single (or double) serving of beefy sloppy Joe mixture, and you can reinforce the bottoms by melting cheese in them before filling them up. The first time I made these, they were an instant hit - I’ve been getting dinner requests ever since.
In January, when everyone’s hunkering down and trying to save money on their grocery bills, sloppy Joes are an economical option - the mixture is also easy to make ahead, and the formula can be doubled or tripled to freeze for meals down the road. The taco seasoning mix gives them a bit of kick, but not enough to make it taste like chili - just enough to keep things interesting.
The second time we made these, we did them ahead, then baked the filled bowls, topped with cheese, when it was time for dinner. So easy! The boys are already coming up with other interesting filling combinations - like leftover pulled pork. And you can fit an entire package of 8 on one baking sheet.
Sloppy Joe Tortilla Bowls
Prep time: 10 minutes
Total time: 20 minutes
1 189 g pkg Old El Paso Tortilla Bowls
1 cup grated cheddar cheese (optional)
vegetable oil, for cooking
1 small onion, chopped
1 small red, orange or yellow pepper, diced
1- 1 1/2 lb lean ground beef
1/2 pkg. Old El Paso taco seasoning
1 cup tomato sauce
1/2 cup ketchup
2 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
salt and pepper, to taste
If you’d like to melt cheddar cheese inside your burrito bowls, preheat the oven to 375˚F. Place the tortilla bowls on a baking sheet and sprinkle with cheese. Bake for 10 minutes, or until the cheese melts.
Meanwhile, set a large, heavy skillet over medium-high heat. Add a drizzle of oil and cook the onion and pepper for 4-5 minutes, until soft. Add the ground beef and cook, breaking it up with a spoon, until it’s well crumbled and no longer pink. Add the taco seasoning, tomato sauce, ketchup, vinegar and Worcestershire sauce. Season with salt and pepper and cook, stirring occasionally, until saucy and thickened.
Serve the sloppy Joe mixture in the tortilla bowls - let everyone eat the filling, and then the bowl, or pick the whole thing up and eat with your fingers. Serves 4-8.
* This post was sponsored by Life Made Delicious - as always, all words and other content are my own.