Tex-Mex Sloppy Joes

by Sabrina Snyder

Published on Last updated

23 Comments

4.78 from 9 votes
6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Tex-Mex Sloppy Joes made with ground beef, bell peppers, onions, corn, black beans and salsa topped with cheddar cheese will replace your next Taco Tuesday!

We’re mixing Mexican food with Ultimate Sloppy Joes and the results are so delicious. Similar to my classic Spanish Rice and Cheesy Taco Pasta we pump up the flavors with prepared salsa.

Tex Mex Sloppy JoesTex-Mex Sloppy Joes

And it’s goooood. It’s like your favorite taco flavors but saucier. Plus the added veggies which are browned along side a generous topping of cheddar cheese. I won’t lie, this was our dinner three times the week we tested it because I wanted to eat it for every meal.

It’s also great for lunch by the way. Warmed up slightly and spooned over lettuce, tomatoes and cubed cheddar. Then top with a dressing made of sour cream and salsa.

Or make a burrito bowl easy by topping this over rice… or nachos by topping chips with the mixture and nacho cheese sauce. There’s no wrong way to eat this recipe!

Tex-Mex Sloppy Joes

WHAT GOES GOOD WITH SLOPPY JOES FOR A SIDE DISH?

We love serving sloppy joes with Spanish Rice (Mexican Rice), Chipotle Corn Salsa, and Restaurant Style Salsa.

TIPS FOR MAKING THESE Tex-mex SLOPPY JOES:

  • Rinse the black beans and corn well to reduce the amount of sodium.
  • If you add taco seasoning from a packet you will need more than one.
  • Make sure your ingredients are ready ahead of time, don’t let the pan scorch.
  • Stop cooking when its just slightly too wet still, the tomato sauce as it thickens too much can become bitter and burned.
  • If you want to meal prep just leave the sauce extra saucy before shutting off the heat. You may need a bit of water when reheating.
  • You can add in chunks of cheddar cheese like in this Bacon, Beer and Cheese Sloppy Joes or just stick to the shredded variety. Either way don’t mix it in too much.

Taco Sloppy Joes

Are you going to join us and enjoy this recipe on Wednesday? Remember if you make this dish this Wednesday, we’ll be having the same dinner.

If you do make the recipe please come back and leave reviews below this post! Or, pin it to Pinterest and upload a photo of your creation on the pin!

We put a ton of effort into recipe testing 35 Sloppy Joes for this weekly series!

Mexican Sloppy Joes

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Dinner, then Dessert

Tex-Mex Sloppy Joes

Tex-Mex Sloppy Joes made with ground beef, bell peppers, onions, corn, black beans and salsa topped with cheddar cheese will replace your next Taco Tuesday!
Yield 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Sandwich
Cuisine American
Author Sabrina Snyder
Tex-Mex Sloppy Joes
PrintRate

Ingredients
 

  • 1 1/2 pounds ground beef
  • 2 tablespoons canola oil
  • 1 yellow onion diced
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1 cup corn
  • 1 cup black beans
  • 2 teaspoons cumin
  • 2 cups beef broth
  • 1 cup tomato sauce
  • 1 cup salsa
  • 3 tablespoons taco seasoning
  • 1/4 cup ketchup
  • 1 cup cheddar cheese shredded
  • 6 brioche buns toasted

Instructions

  • In a large skillet add the beef and onions, cooking well, breaking it apart but leaving some chunks for 5-6 minutes, then remove from the pan.
  • Add in the canola oil, red bell pepper, green bell pepper, corn and black beans and cook for 5-6 minutes, stirring often until the bell peppers are softened.
  • Add in the cumin, beef broth, tomato sauce, salsa, taco seasoning and ketchup, cooking until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
  • Spoon over the mixture and top with shredded cheddar cheese.

Nutrition

Calories: 642kcal | Carbohydrates: 44g | Protein: 34g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 1410mg | Potassium: 964mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1165IU | Vitamin C: 28.1mg | Calcium: 240mg | Iron: 6.2mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Just a guy here who can’t cook, I can grill but I can’t cook to save my life. This did not describe very well, how many cooking vessels are being used with this recipe? Do you add everything to the same large pan?
    – Do you cook the meat and the onions in one, the vegetables and another and the “sauce“ in another?
    Do you cook the meat and onions in one and the vegetables and sauce in a second pan?

    Reply

    1. No worries Taylor! Just one skillet! Make sure to take a second to read the tips on how to Tex-Mex Sloppy Joes. Also, you’ll see some tips on what order to add all the ingredients so you don’t scorch your pan. Hope you enjoy!

      Reply

  2. Your flavors are spot-on. If I may offer a bit of constructive critique, there is way too much liquid, especially if it is to be reduced in the time frame that you suggest. First off, not all salsa is created equally, as is tomato sauce. Secondly, the beef broth should be added incrementally.
    Since I detest a cornstarch slurry, I use something called Ultra-Tex 3. It’s odorless, flavorless and can be used hot or cold to thicken gravies, sauces, dressings and the like. I’ve used it in the restaurant for many years.
    BTW, I’ve been following your recipes for quite some time. I’m a retired executive chef from NYC who’s been in this game since 1968 when I came in as a ‘prep,’ at the ripe old age of 17. Why am I here? I just love to see how others do things. Thank you for all of your hard work.

    Reply

  4. The Tex-Mex sloppy joes were more like Tex-Mex soup. I let it simmer quite awhile but still to soupy. Definitely will make again because the flavor is delicious but will be cutting the amount of broth in half. But as a soup I add some crunched up tortilla chips and it was good.

    Reply

  5. Gonna make this regardless, but could I make it in the crockpot (after browning the beef)?
    If so, for how long would it take?

    Thanks, Jan

    Reply

  7. I liked this idea. Made it without the beans and corn. Cut the catsup as well as cheese. Used poblano pepper instead of sweet green pepper. Needed no canola oil, either. Came out delicious on a toasted sesame bun. Also needed to cook down as was quite watery at the beginning. Worth the effort!

    Reply

  8. I made the Tex mex sloppy joe today. It smells tremendous but I had to cook it down due to the soup-yness of the mixture. I’ll probably back the beef broth down to 1 or 1/2 cup next time.

    Reply

  9. My kids LOVE the tex-mex twist on these incredibly addictive sloppy joes! I love how easy this recipe is and how great it comes together for a hearty easy dinner!

    Reply

  10. What!? I am ALLLLL about this recipe. These sound so delish – I’m literally craving them at 7am! Lol. Thanks for sharing!!

    xo Michael

    Reply