2 1/2 cups presliced Vidalia or other sweet onion
7oz chipotle chiles in adobo sauce
1 pound ground beef (ground poultry would work just as fine here, too)
1/2 cup prechopped green bell pepper
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
8oz no-salt-added tomato sauce
5 (1 1/2-ounce) hamburger buns, toasted
1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.
2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.
Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.
I’m going to try this out for lunch this week but I’m going
to use beans instead. I’m trying to do meatless lunches and this
sounds like it will be yummy.
I made this last night for dinner and I LOVED them!!!! Great twist on Sloppy Joe’s…I’ll be making these often!
This sounds so yummy!
This sounds great, i was just looking a more healthier lunch choice and i have foound one, i will be using chicken breast
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