Calling all napkins!!! Who am I kidding?! Forget the napkins. I just need a hose. Especially with Emry in the house eating these rocking Sloppy Joe Tacos.
For real! Let’s just get to the point. This concoction is the “Bomb Dot Com” as Ben so enthusiastically labeled them.
Are we still in high school??? Don’t answer that. I am fully aware that, yes, I do still look like I am in high school. And for that reason I try to avoid using terms like “the bomb dot com” and “what’s up” and “oh my heck”. But apparently, it doesn’t phase Ben. I think high school was his glory days anyway.
Let me tell you, we eat leftovers in this house. I know so many people who turn their noses up at leftovers, or they sit in their fridge for a week untouched until something green and furry starts growing on them.
I am the opposite. I am a little OCD about all the food in our house getting eaten. I will eat leftovers for a week if it means food, aka money, not going to waste.
Ben politely puts up with my obsessiveness over eating the fridge clean, but I know that sometimes he wishes the leftovers could vanish.
Well that wasn’t the case with these Sloppy Joe Tacos. He ate them for three days straight! Not only that, he was upset, like really upset when he found out I had eaten the last of them for lunch. I may have seen a tear in his eye.
I think his favorite part of these tacos were the pickled jalapenos. I don’t usually buy spicy things like that, so it was a treat for him. I opted to buy the jar labeled “mild” and they were perfect. I may just be converted to pickled jalapenos.
I decided to use hard shell tortillas instead of buns for the sloppy Joes because I’m still not a gluten free bread fan. Plus, isn’t sloppy Joe meat close enough to taco meat anyway? It’s not a very far fetched idea to just slap the filling in a crispy crunchy corn tortilla.
We topped the sloppy Joe filling with some sharp cheddar cheese, red cabbage, sour cream, pickled jalapenos and cherry tomato halves. So so soooooo good!
I’m telling you, I would take these over regular tacos any day. Really this is one of those meals that I am kind of sad I hadn’t discovered sooner. What have I been missing out on?!
And, of course, I would hate to deprive you of this idea as well, so here you go you crazy fool. Roll up your sleeves, grab a hose, and start snacking!
- 2 tablespoons olive oil
- ½ cup finely chopped carrots
- ½ cup diced onion
- ½ cup diced green bell pepper
- 2 pounds lean ground beef
- 1 can gluten free condensed tomato soup
- 1 can tomato sauce (8 oz.)
- 1 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard
- ¼ teaspoon granulated garlic
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- 12 crispy taco shells
- 1 cup shredded sharp cheddar cheese
- 1½ cups shredded red cabbage
- 1 cup sour cream
- 1 cup pickled jalapenos
- 1 cup cherry tomatoes, halved
- Heat olive oil over medium high heat in a large saucepan. Once oil is heated cook carrots, onion, and green bell pepper until crisp tender, about 5 minutes. Add hamburger meat to skillet and cook until browned, about an additional 5 minutes, stirring continuously.
- Remove skillet from heat and drain excess fat. Add tomato soup, tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, oregano and pepper to saucepan. Stir until combined.
- Return saucepan to heat and let sit until boiling. Stir, cover and reduce heat to low. Allow to simmer for 15 minutes.
- While meat mixture is simmering, shred cheese and chop cabbage. About 5 minutes prior to meat being done, cook taco shells according to package directions.
- Assemble tacos by filling shells with sloppy Joe mix, cheese, cabbage, sour cream, jalapenos and tomatoes. Serve immediately.
