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Spicy Sloppy Joes

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4.0 by 12 people
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  • Makes: 6 servings
  • Yields: 6 servings + reserves
  • Prep: 20 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

Spicy Sloppy Joes

Directions

  1. 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.
  2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. 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

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