Spicy Sloppy Joes
- In a large skillet, cook beef over medium heat until brown, stirring to break meat into small pieces. Drain off fat. In a 5- or 6-quart slow cooker, combine cooked beef, salsa, mushrooms, carrots, sweet peppers, tomato paste, basil, oregano, salt, cayenne pepper, and garlic.
- Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Reserve and store* 5 cups of the meat mixture; use for Spicy Beef Taco Salad (see recipe below). Serve remaining meat mixture on toasted kaiser rolls. Makes 6 servings.
From the Test Kitchen
Place meat mixture in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.
Spicy Beef Taco Salad:
In a large saucepan, stir together reserved meat mixture, 15-ounce can black beans, rinsed and drained; 2.25-ounce can sliced pitted ripe olives, drained; and 1 teaspoon Mexican or taco seasoning. Heat to boiling; reduce heat, Simmer, covered, for 10 minutes. To serve, place 6 baked crisp salad shells on servings plates; fill with 9 cups torn iceberg lettuce. Add meat mixture. Top with 1 cup shredded cheddar cheese; 1 cup chopped tomato; and 1/3 cup dairy sour cream. Makes 6 servings.
Nutrition Facts per serving of Spicy Beef Taco Salad: 495 cal., 26 g total fat (10 g sat. fat), 84 mg chol., 1181 mg sodium, 41 g carb., 9 g dietary fiber, 32 g protein.
Nutrition Facts (Spicy Sloppy Joes)
- Per serving:
- 294 kcal cal.,
- 8 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 36 mg chol.,
- 756 mg sodium,
- 37 g carb.,
- 3 g fiber,
- 5 g sugar,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet