I haven't been to the grocery store in a couple of weeks. I know, right! I just haven't wanted to go. What have I been doing for dinner, you ask. Freezer diving! I went freezer diving the other night and came up with ground beef and Cole's garlic bread. What to do, what to do? I went foodie blog diving! I stumbled across Jessica over at The Learning Curve. She had a fanfreakintabulous looking sloppy joe recipe and I just so happened to have most of the ingredients she asked for. I did a little compromising with the ingredients I didn't have but it came out fanfreakintabulous!
Not Yo Mama's Sloppy Joe
Yield: 4 servings (I doubled mine so we could have left-overs) Any changes I made are in italics
1 pound extra-lean ground beef
1 medium onion, diced
4 cloves garlic, minced
1 jalapeño pepper (I used chopped jalepeno's in a jar)
1 medium red bell pepper, seeded and diced (I didn't have any)
one 15.5-ounce can small red or pinto beans, preferably low-sodium, drained and rinsed (I used Bush's chili beans)
1 1/2 cups no-salt-added tomato sauce (I used one 15 oz. can of tomato sauce)
2 tablespoons tomato paste (I used one 6 oz. can of tomato paste cuz I didn't read directions very carefully)
1/2 cup medium salsa
1 tablespoon red wine vinegar
1 tablespoon unsulfured molasses (I didn't have any so I used honey)
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
3/4 teaspoon salt
freshly ground black pepper to taste
whole-wheat hamburger buns (I used Cole's garlic bread)
Brown the meat and onion in a large non-stick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard.
Add the garlic, jalapeño, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, except the buns (garlic bread), reduce heat to low, and simmer for another 5 minutes.
Serve over hamburger buns (garlic bread) and enjoy!