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Chipotle Sloppy Joes with Crunchy Coleslaw

If you are looking for a new recipe to put a twist on an old family favorite, this is it!   Cool, crunchy coleslaw paired with the smoky flavor of chipotle beef creates a new version of the Sloppy Joe you’ll never forget.  As you can see from the tab book mark in my cook book, this is a favorite recipe of ours and one that I’ve happily added into my “go to” recipe index. A well-used and loved cookbook Full of rich, hearty flavor this recipe is a crowd pleaser for everyone.  It can easily be doubled or tripled (if needed) to feed large crowds.   You can even make ahead of time and keep warm in a crockpot till meal time.  (I’ve done this many times when feeding working cattle crews).  The longer it simmers, the more the flavors intensify and meld together.     Enjoy!

Chipotle Sloppy Joes with Crunchy Coleslaw

1 pound Mushrush ground beef

¼ cup chopped onion

¾ cup ketchup

½ cup frozen corn

½ cup canned black beans, drained and rinsed

½ cup tomato sauce

1 to 2 teaspoons minced chipotle peppers in adobo sauce

½ teaspoon ground cumin

¼ cup chopped fresh cilantro

¼ teaspoon salt

¼ teaspoon black pepper

4 whole wheat hamburger buns


Crunchy Coleslaw

¼ cup plain nonfat yogurt

1 tablespoon light mayonnaise

2 teaspoons cider vinegar

¼ teaspoon hot pepper sauce

1/8 teaspoon salt

1 ½ cups packaged coleslaw mix

½ red pepper, cut into 1/8-inch thick strips

  1. Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink.   Pour off drippings.  Stir in ketchup, corn, beans, tomato sauce, chipotle peppers, and cumin; bring to a boil.  Reduce heat; simmer 5 minutes, stirring often.  Remove from heat and stir in cilantro, salt, and black pepper.
  2. To prepare crunchy coleslaw, combine yogurt, mayonnaise, vinegar, pepper sauce, and salt in small bowl.  Add coleslaw mix and bell pepper; toss to coat.
  3. Place beef mixture on bottom half of each bun; top with coleslaw.


Recipe from The Healthy Beef Cookbook


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