Tex-Mex Sloppy Joes

Need a new idea for a pound of ground beef?

This is a fun, easy twist on the standard sloppy joe.  You can even make a big batch and tuck some in the freezer for another night.

1 lb. ground beef
1 onion, chopped
2-3 garlic cloves, minced
1 c. ketchup
1 4-oz. can chopped green chilies
1/2 c. beef broth, tomato juice or even water
1/4 c. chili sauce or salsa
1 t. chili powder
1/2 t. cumin powder
1/4 t. crushed red pepper flakes (or a pinch of cayenne pepper)
salt & pepper to taste

Brown ground beef with onion until meat is cooked through.

Add remaining ingredients; allow to simmer 15 minutes or so.

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Amber’s Sausage Stromboli

I know this beautiful young woman named Amber.  Although she would argue, she is remarkably strong, creative and capable.  She is fiercely committed to her family, and she has shown genuine love for mine.  My daughters adore her, and I am thankful for the role model she is for them.  I am blessed to know her and call her friend.

My oldest daughter, Rachel, had this stromboli at Amber’s house one time, and came home raving about it.  Rachel requested it for her birthday supper this year, and I was happy to make it for her.  There were no leftovers.  

I’m told that these hearty sandwiches freeze well, so feel free to make two and stick one in the freezer for a busy night.

2 1/2 cups whole wheat flour
1 T. honey
1 t. sea salt
1 package yeast
3/4 cups warm water
1/4 cup warm milk
1 T. melted butter
1 pound sausage
2 cups mozzarella, shredded
2 eggs
1 t. basil
grated Parmesan cheese

Combine flour, salt and yeast.  Add water, milk, honey and butter.  Knead until smooth and elastic.  Place in a bowl, cover and let rise until doubled, about one hour. 

Meanwhile, in a skillet cook sausage.  Stir shredded cheese, one egg and basil into the sausage.  Set aside. 

Punch dough down and roll into a 15 x 10 inch rectangle. 

Spoon sausage mixture down one side of the rectangle to within one inch of the edges.  Fold dough over filling and pinch to seal.  Place on a cookie sheet.  Cut four diagonal slits on top of the stromboli. 

Beat remaining egg and brush it over the stromboli. 

Sprinkle with Parmesan cheese. 

Cover and let rise until doubled, about 45 minutes.  Bake in a 375 degree oven for 20-25 minutes or until golden brown. 

Slice and serve warm.