While attending TechMunch in San Francisco and learning from some of the best in the industry, I wanted to share one of my favorite easy weeknight meals. When Gourmet Garden’s Chef Shannon and I brainstormed ideas using their products, we wanted something flavorful, quick, and family-friendly. I suggested Sloppy Joes and we both agreed: why not give them a Mexican twist? Thus the Sloppy Jose was born.
Back-to-school season can be hectic with supplies, new clothes, and adjusting to routines. I always found the first day of school a little nerve-wracking and comfort food was my go-to. Sloppy Joes were one of those comforting dishes that made transitions easier — quick to prepare, filling, and something kids love.
Sloppy Joes have been a family staple my entire life. They’re simple to make and packed with protein, which helps hungry, growing kids feel satisfied. My mother often made them; by the time I sat down at the table, my brothers had already proclaimed how good they were, and I quickly learned to love them too.
The origins of the Sloppy Joe are debated, but in the twentieth century, American households were seeking easy, affordable meals. After World War II, ground beef became a popular economical protein and found its way into countless weeknight dishes. Ground beef’s fast cooking time made it a favorite for busy families.
Traditional Sloppy Joes were once just browned ground beef mixed with ketchup and seasonings. Later, products like Heinz Chili Sauce—spicier than ketchup—added depth to the sauce. (Heinz Chili Sauce is gluten-free, which is helpful for those avoiding gluten.) Over time, I began adding more vegetables—onions, bell peppers, celery, carrots, and zucchini—depending on what I had on hand. Extra vegetables boost flavor and nutrition without turning off picky eaters.
Turning my classic Sloppy Joe into a Mexican-inspired Sloppy Jose is easy with Gourmet Garden herbs and seasonings. I keep their tubes in the freezer and squeeze in fresh herb flavor whenever I cook. A touch of their Chili Pepper, Cilantro, and Chunky Garlic transforms the familiar sandwich into something new and exciting.
If someone dislikes cilantro, Gourmet Garden’s Parsley makes a fine substitute. Some people perceive cilantro differently due to genetics, and if it tastes soapy to you, parsley is a great alternative.
When time is short and you need a healthy meal fast, try these Mexican-flavored Sloppy Jose sandwiches. Serve with chips and a green salad or coleslaw for a complete, nutritious dinner. Kids and grown-ups alike tend to love this twist on a classic.
Jane’s Tips and Hints:
This dish often tastes better the second or third day after the flavors have had time to meld. Make it ahead to save even more time on busy evenings.
Gluten-Free Tips:
All Gourmet Garden products are gluten-free. Always double-check labels on other ingredients for hidden gluten and use gluten-free hamburger buns if needed.
Kitchen Skill: How to Chop a Bell Pepper
To chop a bell pepper, slice around the shoulder to release the stem and seed core. Twist the top and body to remove the stem with its seeds. If any seeds remain, pull them out by hand. Stand the pepper upright and slice down between the white ribs to remove each section. Stack the pepper pieces with the inside facing up, cut into 1/4-inch strips, then turn and cut across to create a uniform dice.
- Sauce
- 3/4 cup prepared chili sauce (such as gluten-free Heinz)
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 2 to 3 tbsp Worcestershire sauce (Lea & Perrin’s is gluten-free)
- 2 tsp ground cumin, or more to taste
- 2 tsp Gourmet Garden Cilantro or Parsley
- 1 tsp Gourmet Garden Chili Pepper (or to taste)
- 1/2 tsp Gourmet Garden Chunky Garlic
- Beef Filling
- 1-1/2 lb low-fat ground beef, crumbled (or ground dark turkey for a lighter option)
- 1 large onion, peeled and finely chopped
- 2 stalks celery, trimmed and finely chopped
- 2 carrots, trimmed, peeled and finely chopped or grated
- 1 red bell pepper, stem and seeds removed, finely diced
- Salt and pepper, to taste
- Water, if needed
- 4 to 8 large whole hamburger buns or hoagie rolls, split and lightly toasted (gluten-free if needed)
- Lettuce leaves
- Make Sauce: In a medium bowl, whisk together tomato sauce, tomato paste, chili sauce, chili pepper, garlic, oregano, Worcestershire, and cumin until smooth. Taste and adjust seasonings.
- Prepare Filling: In a large heavy skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Add the onion, celery, carrots, and bell pepper. Cook, stirring often, until the onion is translucent.
- Stir in the sauce and mix until well combined. Season with salt and pepper. Reduce heat to medium-low and simmer 15 to 20 minutes to blend flavors. Add a little water if the mixture becomes too thick.
- To Serve: Split and lightly toast buns or rolls. Place a lettuce leaf on the bottom half of each bun and spoon the beef mixture over it. Top with the bun tops. Serve one sandwich per person, or two for bigger appetites.
- Make Ahead: This dish improves after a day in the refrigerator. Store the meat mixture in an airtight container for up to 3 days or freeze for longer storage. Reheat before serving and store bread separately.
- Yield: 4 servings
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Disclosure: I develop recipes for Gourmet Garden and this recipe was sponsored previously. I was not paid to share it again. Thank you for supporting the brands I enjoy working with.
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The suggestions here are not dietary advice and are not a substitute for professional guidance. Readers are responsible for determining which foods are safe for their families. The author makes no claims regarding food allergens and disclaims liability related to use of this content. See the Disclaimers page for more details.