Chipotle Sloppy Joes from Cooking Light

Wow.
I loved this recipe. It was in the April issue of Cooking Light and I made it as written. It was just so good! My only sub was to use what ever ground beef I had in the freezer. There was so much flavor that next time around, I would try some ground turkey or maybe even some soy crumbles, just to save a few calories.

Marc enjoyed this one too and since the boys didn't want any, I was more than happy to eat the left overs! I had some dill pickle slices on my sloppy Joe and did add a little bit of Sweet Baby Ray's BBQ sauce.

That little bit of sauce was a sweet compliment to the smokey and spicy sandwich. And the onions...oh, those onions! It was just a great sandwich.


As you can see, I decided to have some starch with my starches for dinner. The salad was out of sight for the picture!


Chipotle Sloppy Joes
(Source: Cooking Light)

• Cooking spray
• 2 1/2 cups pre-sliced Vidalia or other sweet onion
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1 pound ground sirloin
• 1/2 cup pre-chopped green bell pepper
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1 (8-ounce) can 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.

Yields 5 servings. Click here for Nutritional Stats.