Ground Beef Sloppy Joe

Try this Ground Beef Sloppy Joe recipe
sloppy joe

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If you are looking for a quick and easy weeknight meal look no further. Serve your sloppy joes with a side of chips or a salad. 

4
Servings
334
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Teaspoon  olive oil
  • 1  Pound  ground beef
  • Salt, to taste
  • Pepper, to taste
  • 1  Tablespoon  garlic powder
  • onion, chopped
  • green bell pepper, chopped
  • 15-ounce can tomato sauce
  • 1/4  Cup  ketchup
  • 1  Tablespoon  Worcestershire sauce
  • Kaiser rolls, toasted

Directions

Add the oil to a pan over medium high heat, add the beef, and break up with a wooden spoon.

Continue to break the meat into small pieces; add salt, pepper, garlic powder, onions, and peppers. Mix until well combined.

Stir the meat occasionally for 8 to 10 minutes making sure all sides are browned. The meat is done when there is no pink in the larger chunks of ground beef.

Stir in the tomato sauce, ketchup, and Worcestershire sauce. Let the mixture thicken for 5 to 10 minutes.

Spoon ground beef mixture into buns and serve!

Nutritional Facts

Total Fat
20g
29%
Sugar
3g
3%
Saturated Fat
8g
33%
Cholesterol
101mg
34%
Carbohydrate, by difference
8g
6%
Protein
30g
65%
Vitamin A, RAE
14µg
2%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
20mg
2%
Choline, total
3mg
1%
Folate, total
13µg
3%
Iron, Fe
4mg
22%
Magnesium, Mg
31mg
10%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
271mg
39%
Selenium, Se
19µg
35%
Sodium, Na
265mg
18%
Water
67g
2%
Zinc, Zn
7mg
88%

Ground Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Ground Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

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