Had planned on grilling burgers, but the temps have dropped rapidly here in New England. Jake wasn't here, so I took the opportunity to make something that Tim and I would enjoy. I had ground beef and bacon, so this recipe from the Fake Ginger blog was perfect.
As usual, I had to take a few liberties: minced dried onion for the fresh, left the jalapenos out of the mixture and just used them to top mine. I dialed back the hot sauce, next time I'll up it another teaspoon. My spices were whole, and I measured 1 1/2t of each into the grinder and then ground them. I had a jar of Ragu Traditional open in the fridge I wanted to use up. Only had dark brown sugar on hand. Spread sub rolls with butter and put them under the broiler until golden brown.
We loved these, and I definitely will be making them again. The mixture would be great over nachos, pasta or as a base for chili. I bet it would be a good candidate for freezing also. Thank you so much to Amanda at Fake Ginger for the recipe!
* Exported from MasterCook *
Smoky Tex-Mex Sloppy Joes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
4 slices bacon -- chopped
1 lb ground beef
Salt and pepper (just pepper)
1 cup chopped onion -- used dried minced
1 jalapeño -- chopped (seeds and ribs removed for less heat)-- omitted
2 cloves chopped garlic -- used jarred minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 cup beef broth -- used low sodium
1 can tomato sauce -- (8 oz)- used Ragu traditional, it was open
2 tablespoons Worcestershire sauce
1 tablespoon light brown sugar- used dark brown
1 tablespoon apple cider vinegar
1 tablespoon hot sauce (Frank’s Red Hot) -- used 1t, more next time
4 burger buns -- toasted- I used sub rolls
Pickled jalapeños -- for topping
Fritos -- for topping
In a large skillet, heat oil over medium heat. Cook chopped bacon until crisp, remove to a paper towel lined plate. Pour off grease, leaving about 2t. Cook the ground beef until no longer pink, breaking it up with a wooden spoon. Drain any excess grease.
Add onion, garlic, and spices. Add back the bacon, broth, tomato sauce, Worcestershire, brown sugar, cider vinegar and hot sauce. Simmer the sauce until it thickens.
Heat the broiler. Butter rolls and broil until golden brown. Add meat mixture over top. Garnish with pickled jalapeños and Fritos.