Description
The best of both worlds – sloppy joes and tacos – meet in this healthy dinner that’s soon to be a family favorite.
Ingredients
Scale
For sloppy joe filling:
- 1 tablespoon olive oil
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
- 1 pound extra lean ground beef or turkey
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup low sodium tomato soup
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1 (15 ounce) can pinto beans, drained and rinsed well
For rest of tacos:
- 8 – 10 corn taco shells
- Chopped raw or sauteed mushrooms (like in these Loaded Veggie Nachos)
- Chopped tomatoes
- Shredded lettuce
- Shredded Cabot Jalapeño Light or Pepper Jack cheese
- Plain Greek yogurt
- Sliced jalapeño pepper, for garnish
Instructions
- In a large skillet, heat oil over medium heat. Sauté celery, onion and bell pepper for 5 minutes.
- Add in ground beef or turkey, garlic, salt and pepper. Break up beef/turkey with wooden spoon and stir every so often. Cook for about 10 minutes or until cooked through (until meat is no longer pink.)
- Add in soup, ketchup, brown sugar, Worcestershire sauce and vinegar. Mix until everything is incorporated.
- In a small bowl, mash about half of the beans. Add all the beans to the beef mixture and stir well. Cook for about another 10 minutes until everything is heated through.
- To assemble tacos, spoon some sloppy joe meat into taco shell, Layer with mushrooms, tomatoes, lettuce and cheese. Top with a dollop of Greek yogurt and sliced jalapeños, if desired. Repeat with remaining taco shells.