Recipes for "sloppy joe"

Heat a large skillet over medium heat. Cook and stir lean ground beef in the hot skillet until some of the fat starts to render, 3 to 4 minutes. Add onion and bell pepper; continue to cook until vegetables have softened and beef is cooked through, 3 to 5 more minutes.

Stir in ketchup, brown sugar, mustard, and garlic powder; season with salt and pepper. Reduce heat to low and simmer for 20 to 30 minutes.

Divide meat mixture evenly among hamburger buns.

Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions for al dente. Drain.

While pasta cooks, heat oil in a large Dutch oven over medium-high. Add beef and cook, stirring often to crumble, until no longer pink, about 5 minutes.

Stir in onion, bell peppers, paprika, garlic powder, and salt; cook, stirring occasionally, until vegetables are softened, about 4 minutes.

Stir in tomato sauce, ketchup, mustard, Worcestershire, and brown sugar; bring to a boil over medium-high. Reduce heat to medium and cook, stirring occasionally, until slightly thickened, about 5 minutes.

Remove from heat, stir in cooked pasta, corn, and 3/4 cup of the cheese.

Coat a 9x13-inch baking dish with cooking spray; transfer beef and pasta mixture into the dish. Sprinkle evenly with remaining 3/4 cup cheese.

Bake in preheated oven until heated through and cheese is melted, about 20 minutes.

Serve warm and enjoy!

Rinse the lentils well and add them to a pot along with 4 cups of water and 1/4 teaspoon of salt. Bring to a simmer, cover, and continue simmering over low heat until lentils are tender but not mushy, about 20 to 25 minutes. Drain lentils and set aside.

Heat olive oil in a large skillet over medium heat. Add onion, green pepper, carrots, and garlic. Sprinkle with a pinch of salt and pepper. Cook until vegetables soften, 5-6 minutes. Stir in spices, ketchup, tomato sauce, vinegar, brown sugar, 1/2 cup of water, and the reserved lentils. Stir well.

Simmer the mixture for a few minutes to combine flavors. Taste and adjust seasonings to your liking. It will probably need a pinch of salt and pepper. Add an extra tablespoon of brown sugar to make it sweeter or a dash of apple cider vinegar to make it a bit more tart.

Toast your buns and add thinly sliced red onions to the bottom half of the bun. Top with 1/3 to 1/2 cup of the sloppy joe filling. Add pickles and eat immediately.

LEFTOVERS: Leftover sloppy joe mixture will store well in the fridge for a few days or it can be frozen in an airtight container for up to 3 months. Reheat sloppy joe mixture gently over the stove with a splash of water. Spoon it atop a baked sweet potato for lunch the next day if desired!

In a large skillet set over medium heat, melt the butter. Add the onions and bell peppers. Cook until soften, 6 to 7 minutes, stirring frequently. The vegetables shouldn’t brown at this point, just soften.

Nick Evans / Simply Recipes

Add the ground beef and use a wooden spoon to break it up into small pieces as it cooks. Cook until the meat is browned, 5 to 6 minutes.

Nick Evans / Simply Recipes

Stir in the stock, ketchup, Worcestershire sauce, garlic powder, salt, and black pepper. Turn the heat down to low and simmer for 4 to 5 minutes until the mixture thickens.

Stack 6 slices provolone cheese on a cutting board and use a chef’s knife to cut them into 1/2-inch pieces. Right before serving, stir in the cut cheese.

Nick Evans / Simply Recipes

Nick Evans / Simply Recipes

Nick Evans / Simply Recipes

Toast the brioche buns in a toaster oven or toaster. Lay the remaining 6 slices provolone cheese on each brioche bun half. Top the cheese with heaping spoonfuls of the sloppy joe mixture and the top bun. Serve warm.

If you have leftover sloppy joe mixture, good news! It keeps beautifully in the fridge for 4 to 5 days and reheats well in the microwave or in a skillet with a splash of water or stock.

You can freeze the mixture in a freezer-safe container for 3 months. Thaw it before reheating. If you need to thaw it quickly, you can do so in the microwave.

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Nick Evans / Simply Recipes

Heat a large skillet over medium-high heat and stir in ground beef and onion. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in ketchup, water, brown sugar, Worcestershire sauce, mustard, vinegar, chili powder, garlic powder, onion powder, and salt.

Bring beef mixture to a boil over high heat. Reduce heat to low; cover and simmer until sauce has thickened, 30 to 40 minutes. Serve on buns.

Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.

Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large casserole dish.

Cook ground beef in a skillet over medium heat until evenly browned. Drain grease. Mix in diced tomatoes, tomato paste, and Sloppy Joe seasoning. Reduce the heat to low and simmer for 10 minutes.

While the Sloppy Joe mixture is cooking, melt butter in a large pot over medium-high heat. Stir in onion and cook until tender. Mix in flour, mustard, salt, and pepper. In a bowl, mix the half-and-half and Worcestershire sauce together. Gradually whisk half-and-half mixture into the pot. Bring to a boil and cook until slightly thickened, about 1 minute.

Remove from the heat and mix in 3 cups Cheddar. Stir cooked macaroni into the pot until evenly coated with sauce. Transfer to the casserole dish. Layer Sloppy Joe mixture over top and sprinkle with remaining Cheddar.

Cover and bake in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 10 more minutes.

Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook until beginning to soften, about 5 minutes. Add garlic and ground turkey; cook and stir until turkey is completely crumbled and browned, another 5 to 7 minutes.

Stir in puréed tomatoes, barbecue sauce, ketchup, vinegar, Worcestershire sauce, mustard, and chile-garlic sauce. Simmer until completely heated, 7 to 10 minutes more.

Heat olive oil in a pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Break ground turkey into the pot. Cover pot with lid and cook meat until browned on the outside, 2 to 3 minutes. With a slivered wooden spoon, break meat up into very small pieces; continue to cook and stir until nearly completely browned, 3 to 5 minutes.

Stir tomato, onion, green bell pepper, parsley, and red pepper flakes into the turkey mixture; season with salt and black pepper; cook until the tomato softens, 3 to 4 minutes. Add tomato past and lemon juice; stir to coat vegetables with tomato paste. Cover pot with lid, reduce heat to low, and cook until the vegetables are tender, 7 to 10 minutes. Serve on toasted hamburger buns topped with cheese.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.

Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in sauce, bell pepper, and onion; cook and stir until onion and bell pepper are tender, about 5 minutes. Remove from the heat; mix in bread crumbs and cheese.

Add sauce to pasta; toss to coat and serve immediately.

Melt butter in a heavy skillet over medium heat. Cook and stir onion in butter until lightly brown, about 5 minutes. Season with salt and black pepper.

Mix turkey and 1/2 cup cold water into onions. Cook and stir, breaking up the meat, until it begins to brown, about 2 minutes. Add ketchup, brown sugar, cayenne pepper, salt, and black pepper. Cook and stir until liquid is reduced, about 5 minutes.

Stir in Worcestershire sauce and cocoa powder. Cook, stirring frequently, until meat is cooked through and liquid is reduced and thick, 20 to 30 minutes, adding up to 1 cup water if needed.

Preheat the oven's broiler. Set the oven rack about 6 inches from the heat source.

Toast hamburger buns under the preheated broiler until golden, 2 to 3 minutes.

Remove turkey mixture from the heat; mix in cheese and green onions. Serve on toasted hamburger buns.

Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.

Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.

Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.

Heat a large skillet over medium-high heat. Add ground beef; cook, stirring occasionally and breaking up meat into smaller pieces with a wooden spoon, until almost fully browned, about 4 minutes. Add onion and bell pepper, and cook over medium-high, stirring occasionally, until softened and tender, 6 to 8 minutes.

Stir in tomato paste; cook, stirring constantly, until tomato paste has slightly darkened in color, about 2 minutes. Stir in beef broth, using a spatula to scrape any browned bits from bottom of pan. Stir in ketchup, mustard, Worcestershire sauce, sugar, garlic powder, and black pepper until fully combined. Bring to a boil over medium-high, and cook, stirring occasionally, until sauce thickens and bubbles appear all over the surface, about 7 minutes. Remove from heat, and transfer to the prepared baking dish.

Whisk together corn muffin mix, milk, baking powder, and eggs in a medium bowl until fully combined; spoon in an even layer over sloppy Joe filling.

Bake in the preheated oven until cornbread is golden brown and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Serve immediately.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Cook and stir the ground beef in a skillet over medium heat, breaking it up as it cooks, until the meat is no longer pink, about 10 minutes. Drain off any excess fat, and mix the sloppy joe sauce into the cooked meat.

Unroll a can of crescent rolls, and pinch the triangles together to form a single sheet of dough. Lay the dough into the bottom of the prepared baking dish. Spread the meat and sauce mixture in an even layer over the dough, and sprinkle the Cheddar cheese over the meat mixture. Unroll the second can of rolls, pinch the triangles together to make a single sheet of dough as before, and place the dough over the cheese.

Bake the casserole in the preheated oven until the top sheet of dough is golden brown, 15 to 20 minutes.

Cook bacon in a large, deep skillet over over medium-high heat until evenly browned, 5 to 10 minutes. Remove from the skillet, crumble and set aside. Brown stew meat in bacon grease for flavor.

Put onion, brown sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt, and pepper in slow cooker and mix well. Add bacon and venison and stir together.

Cook on Low for at least 8 hours. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Lay ciabatta halves, cut sides up, on the parchment paper. If the top half rocks a bit, just slice a bit off the top so that it lays flat.

Butter cut sides, then lightly sprinkle with garlic salt. Spread sloppy Joe mixture over to cover bread to the edges. Sprinkle with Cheddar cheese, then mozzarella cheese.

Bake in the preheated oven until cheese is melted and bubbling, about 15 minutes. To serve as an appetizer, slice each half into 2 pieces. Sprinkle with parsley.

Preheat the oven to 450 degrees F (230 degrees C).

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain any fat and set beef aside.

Saute onion and garlic in the same skillet until translucent, 3 to 5 minutes. Add corn and bell pepper; cook until soft, 5 to 10 minutes. Return beef to the skillet. Stir in Sloppy Joe sauce, cream cheese, paprika, salt, and pepper. Simmer over medium-low heat until sauce is heated through, about 5 minutes.

Pour the beef mixture into a 9x13-inch baking dish and spread evenly. Top with 1 cup Cheddar cheese. Arrange potato nuggets over the top. Sprinkle remaining Cheddar cheese on top.

Bake in the preheated oven until the potato nuggets are crispy and golden, about 25 minutes. Serve hot.

Brown ground beef, onion, and bell pepper in a large saucepan over medium heat until beef is no longer pink, 5 to 7 minutes. Drain grease from pan.

Stir in Sloppy Joe sauce and beef broth until well combined. Add corn, potato, Worcestershire sauce, salt, and pepper; stir well.

Cover the pot and cook until the potatoes are tender, 20 to 25 minutes.

Add coleslaw mix, green onions, and cilantro to a bowl. Whisk rice vinegar, 1 1/2 tablespoons sesame oil, 1 tablespoon Sriracha, 1 1/2  teaspoons soy sauce, and 1 teaspoon sesame seeds together in a cup. Pour dressing over slaw and toss to coat. Set aside to marinate, tossing occasionally, at least 30 minutes.

Whisk water, hoisin sauce, 1 tablespoon Sriracha, fish sauce, and 2 teaspoons sesame oil together in a large bowl; set aside.

Heat a 12-inch skillet over medium heat. Cook and stir pork in the hot skillet with a generous pinch Kosher salt, breaking up pork with a spatula, until browned and crumbly and fat has rendered, 8 to 10  minutes. Remove pork to the bowl with water-hoisin sauce mixture.

Pulse mushroom pieces in a food processor until the size of green peas, 8 to 10 times. Heat 1 teaspoon olive oil in the same skillet over medium heat. Cook and stir mushrooms with a generous pinch of salt until liquid has evaporated and mushrooms are beginning to turn golden brown, 8 to 10 minutes. Transfer mushrooms to the bowl with pork.

Meanwhile, pulse onion chunks, bell pepper chunks, and jalapeño together in the food processor until vegetable mixture resembles pico de gallo, about 15 times.

Heat 1 teaspoon olive oil in the pan. Add onion mixture and a pinch of salt and cook until onions are translucent and most of the liquid has evaporated, 5 to 7 minutes.

Process garlic cloves in the food processor until small enough that all the bits are sticking to the sides, about 10 seconds. Stir garlic and ginger paste into the skillet with onion mixture and cook until fragrant, about 30 seconds. Return meat and mushroom mixture to the skillet. Stir to combine; simmer until meat is coated in a thick sauce and most liquid has evaporated, 10 to 12 minutes.

Mix mayonnaise and sesame oil in a small bowl. Spread a thin coat of mayonnaise mixture inside of both top and bottom buns. Add to a nonstick pan and toast over medium heat until golden, about 2 minutes.

Top prepared buns with sloppy joe mix, coleslaw, cilantro leaves, and a drizzle of Sriracha. Top with the other bun half.

Heat a large skillet over medium heat. Cook and stir ground beef and onion in the hot skillet until beef is completely browned and onion is softened, about 10 minutes.

Stir in ketchup, barbecue sauce, vinegar, mustard, and sugar until incorporated; simmer mixture for 15 minutes.

Preheat the oven to 350 degrees F (180 degrees C).

Line a baking sheet with parchment paper. Cut rolls in half and lay bottom halves on the sheet. Place a piece of cheese on each bottom half. Set tops aside and cover baking sheet with a tea towel while working on the filling.

Heat oil in a heavy skillet over medium-high heat. Add onion and saute for 1 minute, then add ground beef. Cook until browned and crumbly, breaking the meat up with a spoon, and onion is soft, 5 to 7 minutes. Drain grease, then add garlic. Stir to combine and lower heat to medium-low.

Stir ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and chili powder together in a small bowl. Add to the cooked beef, then stir in water. Simmer on low, stirring frequently, until thickened to your taste, 5 to 10 minutes. Season with salt and pepper.

Place a heaping spoonful of meat mixture over cheese on the bottom half of rolls. Cover the meat mixture with another slice of cheese. Replace the tops.

For glaze, mix butter, brown sugar, ketchup, Worcestershire sauce, and Dijon mustard together in a small bowl. Brush over tops of rolls, then sprinkle each roll top with sesame or poppy seeds.

Bake sliders, uncovered, in the preheated oven, until cheese is melted and tops are nicely browned, about 20 minutes. Serve with BBQ sauce, ketchup, or yellow mustard for dipping.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Reduce heat to medium and stir in Sloppy Joe sauce. Stir in refried beans until blended and cook until heated through, 5 to 7 minutes.

Meanwhile, warm tortillas over medium-low heat on a flat skillet.

Fill tortillas with meat mixture and top as desired with Cheddar cheese, black olives, sour cream, and diced onion.

Place a large skillet over medium-high heat. Crumble ground beef into skillet; add onion and celery. Cook and stir beef mixture until beef is completely browned, 7 to 10 minutes.

Stir ketchup, brown sugar, Worcestershire sauce, vinegar, mustard, and lemon juice through the beef mixture. Reduce heat to medium-low and cook mixture at a simmer until mixture is hot and sauce has thickened, about 20 minutes.

Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix ketchup, dried onion, brown sugar, mustard, Worcestershire sauce, liquid smoke, and garlic into beef, stirring until brown sugar has dissolved.

Stir in broth and bring to a boil. Reduce the heat to low and simmer until thick, about 30 minutes. Season with salt and black pepper. Serve on buns.

Crumble ground beef into a large pot or Dutch oven over medium-high heat. Cook, stirring frequently, until evenly browned. Drain off grease.

Add onion and celery to ground beef in the pot. Cook and stir until onion is tender, about 3 minutes. Reduce heat to medium and pour in chili sauce. Stir in vinegar, sugar, and mustard. Simmer until mixture reaches desired thickness.

Gather all ingredients.

Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned and crumbled, about 10 minutes.

Stir in green pepper and garlic; cook and stir until softened, 2 to 3 minutes.

Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.

Stir in ketchup, brown sugar, Dijon mustard, salt, black pepper, and Worcestershire sauce.

Add remaining 1 cup water and bring mixture to a boil.

Reduce heat to low and simmer, stirring occasionally, until liquid has evaporated and mixture is thick, about 40 minutes.

Season with salt, black pepper, Worcestershire sauce, and cayenne pepper. Serve and enjoy!

Heat a nonstick skillet over medium heat. Cook and stir turkey, onion, bell pepper, and tomato in the hot skillet until turkey is crumbly and no longer pink, about 5 minutes.

Stir ketchup, barbeque sauce, mustard, vinegar, celery seed, black pepper, and red pepper flakes into turkey in the skillet. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.

Serve turkey mixture on toasted hamburger buns.

Pulse the ingredients in a food processor until they are minced. Alternatively, very finely mince the onion, carrot, green pepper, celery, and garlic with a chef's knife.

It’s very important that there are no huge chunks in the final sloppy joe mix, so if you don’t have a food processor, take your time while chopping them—do it in advance if you want. Just store the chopped veggies together in a covered container in the fridge.

In a medium to large saucepan over medium heat, add olive oil along with the minced veggies. Cook for 4 to 5 minutes until veggies soften but don’t brown. Season the veggies with salt and pepper.

Add the ground turkey to the pot. Stir it constantly to break up the turkey. Cook for 5 to 6 minutes until turkey is cooked through.

Add the ketchup, tomato sauce, Worcestershire sauce, vinegar, and brown sugar to the pot and bring to a simmer.

Turn heat down to low and simmer the sloppy joes mixture, stirring regularly, for 6 to 8 minutes until mixture is thick. (Simmer for an additional 5 minutes if the mixture still seems too soupy.)

Taste and adjust the seasonings to your liking.

Serve sloppy joes piled high on soft hamburger buns served with coleslaw. Add kettle potato chips and pickled jalapeños, if desired.

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.

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Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Heat olive oil in a large sauté pan on medium high heat. Add the minced carrots and sauté for 5 minutes. (If you are using bell pepper instead of carrots, add those at the same time as the onions.)

Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes.

Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.

Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), crumble the ground beef into the pan. If you are using extra lean beef, you may need to add a tablespoon of olive oil to the pan. Sprinkle the meat with salt.

Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side.

If you're cooking in batches, use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables) and repeat with the rest of the ground beef.

When the meat is done cooking, strain off all but 1 tablespoon of any fat left in the pan.

Return the cooked ground beef and vegetables to the pan. Use a wooden spoon to break up any chunks of ground beef into smaller bits.

Add the ketchup, tomato sauce, Worcestershire sauce, vinegar, and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper.

Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.

Serve immediately, or refrigerate to make ahead and reheat to serve. Serve with toasted hamburger buns.

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