This 15-Minute Sloppy Joes Has a Smart Shortcut
Ingredients
- 1 1/4 pounds Mexican chorizo
- 8 ounceFrontera Red Chile Enchilada Sauce with Roasted Tomato and Garlic
- 1/2 cup water
- 4 sesame seed hamburger buns sesame seed hamburger buns
- 1 avocado avocado
- 3/4 cup Fritos
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Instructions
- Starting in a cold nonstick skillet, cook the chorizo over medium heat, stirring often with a wooden spoon to break the meat into smaller pieces, until cooked through, 6 to 7 minutes.,Transfer the chorizo to a medium bowl using a slotted spoon. Remove the drippings from the skillet; discard or reserve for another use. Add the enchilada sauce and water; bring to a boil over medium-high.,Continue to cook over medium-high, stirring often, until the sauce is just slightly thickened, about 2 minutes. Stir in the reserved browned chorizo; cook, stirring frequently, until heated through, about 30 seconds to 1 minute. Remove from heat.,Chorizo blends and enchilada sauces may vary slightly in their flavor and salt level. Before piling on buns taste some of your chorizo mixture and adjust as needed, diluting with some water or tweaking the seasoning.,Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster,Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster
- Divide the chorizo mixture evenly among 4 bottom buns. Top evenly with corn chips, sliced avocado, and the remaining bun tops. Serve immediately.,Refrigerate leftover sloppy Joe in an airtight container for up to 3 days.,Love the recipe? Leave us stars and a review below!,Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Source
Original recipe: View Original