Everyone knows I love a good sloppy joe, *and* I love guacamole. So, when I came across this recipe on Pinterest, I knew I had to try it. It was definitely a time-consuming recipe and there were a lot of ingredients, but the flavors were all there so it was worth it in my book.
Start by browning the beef…
- Heat a skillet over medium heat.
- Add the ground beef. (I used a little over a pound…half of this package.)
- Break the meat up with a wooden spoon.
- Cook until browned.
- While the beef cooks, finely chop 1 jalapeno, 1 onion, and 1 green pepper.
- Once browned, remove the beef from the pan.
- Add 1 tablespoon EVOO to the pan.
- Add the jalapeno, green pepper, and onion to the skillet.
- Cook until tender, stirring every now and then (about 8 minutes).
- Meanwhile, mince up 3 cloves of garlic.
- Add the garlic to the softened veggies.
- Add 1 teaspoon of ground cumin.
- Stir and cook for about 1 minute.
- Pour in 1 cup of beef broth to deglaze the pan.
- Chop up 2 chipotle peppers in adobe.
- Add the beef back to the pan.
- Pour in 1 small can (15 ounces) of tomato sauce.
- Add the chopped chipotle in adobe.
- Stir and sprinkle in 1 teaspoon of paprika.
- Sprinkle in 1 teaspoon dried oregano.
- Add 1/4 teaspoon cayenne pepper.
- Stir, then pour in 1 tablespoon of Worcestershire sauce.
- Add 1/4 ketchup.
- Stir, and simmer for about 20 minutes, until thickened.
- While the sloppy joe mixture thickens, make some guacamole.
- Chop some cilantro.
- Once thickened, season with s&p.
- Add the cilantro.
- Add the juice of a lime.
- Stir to combine and remove from the heat.
To serve, spread the guacamole onto both sides of your bun. (I used Arnold’s Multigrain Thins.)
Top with the beef mixture and some feta. Enjoy!
Beware, though! This is a *very sloppy* sloppyjoe!