Sloppy Joe sandwiches are an easy, satisfying dinner I’ve enjoyed since childhood. They’re unfussy, comforting, and perfect when you want to use up ground meat or put together a quick family meal. This version adds a Mexican twist with poblanos, enchilada sauce, and melted Monterey Jack for extra flavor.
Instead of the classic sauce-forward Sloppy Joe, I made Cheesy Mexican Sloppy Joes this time. The change is simple but delicious, and it doesn’t add any extra time to the recipe. The ingredients below serve four—double everything if you need more. This Cheesy Mexican Sloppy Joes recipe is an easy weeknight keeper.
For this recipe you’ll need one poblano pepper, diced. Poblanos are mild and add a gentle pepper flavor without much heat. You’ll also use about half a small purple onion, diced, three garlic cloves, minced, and one cup shredded Monterey Jack cheese. The sauce is one cup of red enchilada sauce, and don’t forget four hamburger buns for serving.
Begin by heating a large skillet over medium-high heat with a tablespoon of olive oil. Sauté the diced onion and poblano for several minutes until they begin to soften. Add the minced garlic and cook briefly, then remove the vegetables from the pan and set them aside. Add one pound of ground beef (or ground turkey) to the skillet and brown it, breaking it up as it cooks. Drain any excess fat, then return the cooked vegetables to the pan.
Stir in one cup of red enchilada sauce and bring the mixture to a boil. Lower the heat and simmer for 10–15 minutes to let the flavors meld and the sauce thicken slightly. While the meat simmers, grate about one cup of Monterey Jack cheese. Divide the meat mixture among four buns, topping each portion with about 1/4 cup of shredded cheese. Place the assembled sandwiches on a baking sheet and bake in a 400°F oven for roughly five minutes, or until the cheese is melted and the buns start to toast.
That’s it—simple, mildly spiced, and cheesy. These sandwiches are family-friendly and work well with a side of chips, a simple salad, or roasted vegetables.
INGREDIENTS
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 poblano pepper, diced
- 1/2 of a purple onion, diced
- 3 garlic cloves, minced
- 1 cup red enchilada sauce
- 1 cup Monterey Jack cheese, shredded
- 4 hamburger buns
DIRECTIONS
- Preheat the oven to 400°F (200°C).
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the diced onion and poblano until they begin to soften. Add the garlic and cook another minute or two. Remove the vegetables and set aside.
- Add 1 pound ground beef (or turkey) to the skillet and brown, breaking it into pieces as it cooks. Drain excess fat if needed. Return the cooked onions, peppers, and garlic to the pan.
- Pour in 1 cup red enchilada sauce, bring to a boil, then reduce heat and simmer for 10–15 minutes until slightly thickened.
- Divide the meat mixture among 4 buns and top each with about 1/4 cup shredded Monterey Jack. Arrange the sandwiches on a baking sheet and bake for about 5 minutes, until the cheese melts and the buns begin to toast.
Recipe from
CenterCutCook