Wednesday, August 1, 2012

Chipotle Sloppy Joes

This recipe definitely puts the "sloppy" in Joe - Randy Joe, that is. But even though he probably ate more of it with a fork than with his hands, Randy gave it two thumbs up - two messy thumbs up, but approval nonetheless. 

This was another find on Beef: It's What's for Dinner. Even though I found the recipe on a beef website, I really liked the coleslaw dressing, too. Using plain nonfat yogurt cuts the calories, but taste didn't suffer.

It's a good recipe for a hot day. You don't have to turn on your oven. You don't have to stand outside in the heat to grill. It may provide a little heat via the spices, but you can tone those down to suit yourself and your family.
Enjoy! But keep the napkins handy!
Chipotle Sloppy Joes
 with Crunchy Coleslaw
Recipe from 
The Healthy Beef Cookbook 
Published by John Wiley & Sons
1 pound ground beef
1/4 cup chopped onions
3/4 cup ketchup
1/2 cup frozen corn
1/2 cup canned black beans, rinsed, drained
1/2 cup tomato sauce
1 to 2 teaspoons minced chipotle peppers in adobo sauce
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
4 whole wheat hamburger buns, split
Crunchy Coleslaw:
1/4 cup plain nonfat yogurt
1 tablespoon light mayonnaise
2 teaspoons cider vinegar
1/4 teaspoon hot pepper sauce (I didn't use that much)
1/8 teaspoon salt
1-1/2 cups packaged coleslaw mix (or thinly sliced green cabbage)
1/2 red bell pepper, cut into 1/8-inch thick strips
Black pepper 
To prepare Crunchy Coleslaw, combine yogurt, mayonnaise, vinegar, pepper sauce and salt in small bowl. I also added a couple of packets of non-calorie sweetener. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper, as desired. Refrigerate, covered, until ready to serve.

For Sloppy Joes: Heat large nonstick skillet over medium heat until hot. Add ground beef and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in cilantro, salt and black pepper. Place beef mixture on bottom half of each bun; top with coleslaw. Close sandwiches.
Nutrition information per serving: 406 calories; 10 g fat (4 g saturated fat; 3 g monounsaturated fat); 77 mg cholesterol; 1344 mg sodium; 50 g carbohydrate; 6.9 g fiber; 33 g protein; 9.4 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin B12; 5.3 mg iron; 39.8 mcg selenium; 7.3 mg zinc.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

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