I can’t wait to share The Healthy Beef Cookbook’s Chipotle Sloppy Joes! Here in our home I am always looking for nutritious meals that my entire family will enjoy, and I have to be honest that ever since I became involved with the Texas Beef Council campaign this last holiday season I’ve been discovering and testing new recipes using different cuts of beef. In fact, for one week straight in January all I made for lunch and dinner were deliciously tender steaks–cooked medium rare of course. I definitely got my intake of protein, iron, and garlic (the three top vitamins of Texas, not including jalapenos).
This week I fixed up some Chipotle Sloppy Joes with Crunchy Coleslaw straight from The Healthy Beef Cookbook. You might remember the cookbook name from the Texas Beef Council cooking demonstration I attended in 2010 with my favorite chef, Chef Richard Chamberlain. Can I just say one thing about these Chipotle Sloppy Joes? THEY ARE AWESOME!!! All caps intended.
The Healthy Beef Cookbook’s Chipotle Sloppy Joes are not only awesome because they taste so great that my kids gobbled them up with no complaint, but also because they are packed full of vitamins and minerals, protein, fiber, and contain very little fat! In other words, they leave you feeling full and they’re good for you too. They are a wonderful twist on an old family favorite (and I’m also thinking that if you don’t normally like sloppy joes that you’ll probably like this version). Best yet? You’ll have dinner on the table in under 30 minutes.
However, before I post the recipe I thought I’d share a couple healthy shopping and eating tips from the Texas Beef Council:
Here’s a great video showing you three easy ways to enhance your meals with beef:
Now on to the fabulously tasty Chipotle Sloppy Joes that I know you’ve been waiting for!
The Healthy Beef Cookbook: Chipotle Sloppy Joes with Crunchy Coleslaw
1 lb. lean ground beef (95%)
1/4 cup chopped onion
3/4 cup ketchup
1/2 cup frozen corn
1/2 cup canned black beans, rinsed, drained
1/2 cup tomato sauce
1-2 tsp. minced chipotle peppers in adobo sauce
1/2 tsp. ground cumin
1/4 cup chopped fresh cilantro
1/4 tsp. salt
1/4 tsp. black pepper
4 whole wheat hamburger buns, split
1/4 cup plain nonfat yogurt
1 Tbsp. light mayonnaise
2 tsp. cider vinegar
1/4 tsp. hot pepper sauce
1/8 tsp. salt
1 1/2 cups packaged coleslaw mix
1/2 red bell pepper, cut into 1/8-inch thick strips
To prepare Crunchy Coleslaw, combine yogurt, mayonnaise, vinegar, pepper sauce and salt in small bowl. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper, as desired. Refrigerate, covered, until ready to serve.
Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. 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. Stir in cilantro, salt and black pepper.
Place beef mixture on bottom half of each bun; top with coleslaw. Close sandwiches.
Disclosure: I am working with the Texas Beef Council to bring healthy recipes to my readers for the next four weeks! I am being compensated for my participation in this campaign. This post contains affiliate links which means if you click on a link and make a purchase I may receive a small commission at no additional cost to you.