This has quickly become one of my favorite go-to dinners. They’re so easy to make, they’re fast, you can make a big batch and freeze the left overs and next time you reheat it will be just as good as fresh.
I didn’t grow up eating Sloppy Joes, as a matter of fact, I had them for the first time a couple of years ago. It is that moment when you’re stirring the ketchup and mustard into the meat that makes me feel warm inside. Love that smell.
I like to serve them with roasted potato wedges and a side of salad. I was making these for little hands too so, I used the Pepperidge farm Sweet Hawaiian Sliders. It was a hit!!
Find the recipe below.
Sloppy Joe Sliders and Potato Wedges
Category: Extras, Main Dishes, Uncategorized
1lb ground beef
1/4 cup onion chopped
1 garlic clove, chopped
1/2 green bell pepper, diced
1 tablespoon tomato paste
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 tablespoon yellow mustard
3/4 cup ketchup
2 to 3 russet potatoes
In a skillet saute the ground beef for a few minutes until no longer pink.
Add the chopped onions , garlic and bell peppers. Stir and cook until the bell pepper is soft.
Add the chili powder, garlic powder and salt and pepper to taste. Stir.
Add the ketchup, mustard and a few dashes of worcestershire sauce. Simmer on low for 10-15 minutes. Add some water if the sauce gets too thick.
Serve with warm slider buns.
For the potatoes. Preheat oven to 375 Degrees. Cut the potato into wedges. Arrange on a baking sheet on a single layer, drizzle with olive oil and season with salt and pepper.
Cook for 30-40 min until golden brown.
I used roasted piquillo peppers because they’re softer and milder than bell peppers, and my kids don’t notice them. They come in a jar and you can find them at any grocery store.