If you’re looking for a comforting meal but without all the calories, these Southwest Cornbread Sloppy Joes are your match!
Do you have a hard time thinking of new ways to cook ground beef? While I love Triple BBQ Crunch Burgers and Beef, Spinach, & Cheese Manicotti, it’s nice to have a new and unique recipe to mix things up. These Southwest Cornbread Sloppy Joes do just that and can you get much better than having a cornbread base?!? Not only are these sloppy joes packed with flavor but they come together in less than 30 minutes. With school starting up again, I know we could all use some quick, delicious, and healthy meals to fuel ourselves and our little ones.
You can prep most of this ahead of time. Make the cornbread in advance and just chop up all the veggies and put them in the fridge. With all that done you can have this on the table in just 15 minutes! Wahoo! No hangry kids pulling on your clothes.
You can serve the sloppy joe mix over the cornbread as is but if you want to take it to the next level, spread butter on the cornbread and fry it in a pan until it’s lightly toasted. Then you have a somewhat crispy edge of sweet cornbread. The juices of the beef and vegetable mix seep into the cornbread bringing everything together. So delish!
I like to use lean meat like ground sirloin or ground round but you can use ground beef if that’s what you have on hand. Just remember to drain the fat off. Enjoy!
Southwest Cornbread Sloppy Joes Video Tutorial
Southwest Cornbread Sloppy Joes
Southwest Cornbread Sloppy Joes
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 orange bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cloves garlic, minced
- 1 pound ground sirloin, 85% lean or higher
- 1 15 ounce can fire roasted tomatoes
- 2 chipotle chilies in adobe sauce, minced
- 2 teaspoons adobe sauce
- 2 Tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1 Tablespoon red wine vinegar
- 1/4 cup cilantro, chopped
- 4 pieces Corn Bread, sliced in half
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion and peppers and cook for 1 minute. Add the garlic and cook another minute.
- Push the meat to the edges of the pan and add the meat. Cook and stir until meat is browned. (If you use a higher fat meat, drain off the fat.)
- Add the tomatoes and juices, chipotle chilies, adobe sauce, Worcestershire sauce, and salt.
- Stir, cover, reduce heat and allow to simmer for 10-15 minutes or until meat is tender.
- Meanwhile, spread butter on cornbread and place face down in a skillet over medium heat. Cook for 1-2 minutes until toasted.
- Turn off heat and stir in the red wine vinegar and cilantro.
Recipe Source: slightly adapted from Red Book Mag
More ground beef recipes to try:
- Mini Meatloaf Pepper Rings from Diary of a Recipe Collector
- Mexican Zucchini and Beef Skillet from Low Carb Yum
- 15-Minute Healthy Asian Beef Bowl from Apple of my Eye
Ronnie Seth
April 25, 2019 at 10:24 amMouth watering recipe, love it. Thanks for posting.
Melanie
April 26, 2019 at 10:33 amThank you Ronnie! 🙂
Redz
August 6, 2019 at 9:34 pmMy wife and I are going to try this one tomorrow. She was the first one who saw this recipe and she was so glad about it. We’re so excited! Thanks for sharing!
Melanie
August 23, 2019 at 10:30 pmI hope you two enjoyed it! 🙂