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.
Notes
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.
Ingredients
- 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
- Worchester sauce
- water
- 2 to 3 russet potatoes
Instructions
- 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.
