Open Face Mexican Sloppy Joe's Over Cornbread Recipe
Another comfort food. Open face sloppy Joes on a great slice of corn bread (with a few additions) and a side of coleslaw. It has a bit of a Mexican flare but still very mild. Yes I take advantage of the bagged cabbage and carrots for my slaw, but add my own twist with some black beans, avocado, a few green chilis, and a light citrus dressing. But still quick, but healthy and easy. This is a favorite.
I even make this with ground turkey which has less fat, but that is up to you. And I said my coleslaw has no mayo so it is much healthier but still has all the comforts of a warm simple meal.
I like to cook the sloppy joe’s on a Sunday when I have a little time and then I have it for the week ahead. Just make up the coleslaw, cornbread and heat up the sloppy joe’s and dinner is served.
- 2 tablespoons olive oil
- 1 medium red pepper diced
- 2 celery stalks diced
- 1 smallish onion chopped
- 2 teaspoons minced garlic
- 1 tsp chili powder
- 1 tsp cumin
- 1 lb 90/10 ground beef
- 1 can crushed tomatoes 14.5 oz
- 1 can tomato sauce 8 oz
- 1 tablespoon Worcestershire
- Pinch of sugar
- Salt and pepper to taste
- 2 teaspoons cumin (1 for the sloppy joe mix; and 1 for the cornbread mix)
- 2 teaspoons chili powder (to taste) (1 for the sloppy joes; 1 for the cornbread)
- 2 cups cornmeal
- Eggs and milk according to box directions
- 1/4 cup diced green chilis
- 2 cups pepper jack cheese (1 cup for the cornbread; 1 cup for a garnish)
- Cumin, the remaining teaspoon
- 3 scallions diced for a garnish
- Chop celery, pepper and onion; Should be about equal parts of each. In a deep skillet, saute veggies in olive oil until slightly soft.
- Add garlic, chili powder & cumin, stir and let the flavors combine a minute or two.
- Add the ground beef and crumble it into the vegetables and seasoning. Break it into small pieces as it browns.
- Add all the tomato ingredients, seasoning, herbs, sugar, Worcestershire and cook for 30-40 minutes. The sauce will get nice and thick.
- Now make the corn bread as the Sloppy Joe’s cook. Make the corn bread according to directions, Add the green chilis, chili powder, cumin and cheese. Mix and put in a 9×9 square pan. I like to line mine with parchment paper so it doesn’t stick, but that is optional. Bake according to directions and until you can insert a knife in the center and it comes out clean.
- Let the cornbread slightly cool. Slice a nice size piece and then slice in half to make “like” an open sandwich. Top with the sloppy joe mix. Garnish with cheese and scallions. Serve with your Mexican coleslaw and you have a perfect dinner.
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