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.