Like no other sloppy joe you have tasted I bet! Spicy, juicy, with a bit of cheese – oh so good!
Yet another wonderful green chile recipe made from Hatch roasted green chiles – Green Chile Southwestern Sloppy Joes!
Oh my! This recipe turned out to be so over-the-top delicious.
And… I praise the person who decided it was okay to have sloppy food on a plate without criticism! Genius!
Yes! A totally different take on a sloppy joe.
Yes! A nice change from the traditional sloppy joe.
Yes! A taste of the Southwest in a bun.
What makes this sloppy joe so delicious is the combination of spices, jack cheese, tomato, corn and red peppers and of course, green chiles!
This Picadillo might seem familiar – because it is the same recipe I used for the Beef Enchiladas with Green Chiles & Sweet Corn Picadillo.
I usually make a few meals out of the left-overs from another meal. Actually… I have mastered it! Great way to save money on the monthly grocery budget.
Since I had some of the green chiles and sweet corn picadillo left over, it was just a matter of adding just a few more ingredients to the beef to make this a superb, spicy, delicious, Green Chile Southwestern Sloppy Joes.
And.. with it definitely being fall here in the big city of Denver – rainy and cool – a hot and spicy sandwich was a real hit on the supper table. Something to warm your insides. A stick to your ribs kinda meal.
Just add a few chips (or sweet potato fries are fabulous with this dish), add some good coleslaw and you have yourself one great fall dinner experience!
Enjoy!
- Serves: 4-6
- Serving size: 1
- Calories: 464
- Fat: 20
- Saturated fat: 5
- Unsaturated fat: 0
- Trans fat: 0
- Carbohydrates: 42
- Sugar: 11
- Sodium: 954
- Fiber: 8
- Protein: 30
- Cholesterol: 0
- 4 Harvest Grain Rolls/Buns or Gluten-Free Rolls/Buns for Gluten-Free
- 1 lb grass feed beef
- 1 tsp salt (or to taste)
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp mild chili powder
- ½ tsp mexican oregano, crushed
- ½ cup white onion, diced
- ½ cup roasted green chiles, diced
- 2 garlic cloves, diced
- 1 jalapeno pepper, minced
- ½ cup sweet red pepper, finely chopped
- ½ cup fresh corn
- 3 Roma tomatoes, chopped
- ¼ cup cilantro, chopped
- ¼ cup organic tomato paste
- 1 tbsp coconut sugar
- 1 tsp apple cider vinegar
- Heat skillet to medium/high heat.
- Add the beef and seasonings.
- Cook for 10 minutes.
- Add the onions, green chiles, garlic, jalapeño and , tomato paste, coconut sugar, vinegar and sweet red pepper.
- Cook for another 5 minutes.
- Add the tomatoes to the blender and blend until smooth.
- Add to the picadillo along with the corn.
- Continue cooking until the sauce reduces and becomes thick. About 10 minutes.
- Taste for salt and other spices, adjust to taste.
- Fold in the cilantro.
- Split and toast buns, if desired.
- Spoon beef mixture onto buns; top with desired amount of Coleslaw or add as side.
- Cover with bun tops.
- Enjoy!