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Southwest Cornbread Sloppy Joes
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Servings:
4
Author:
Garnish and Glaze
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.