Sloppy Joe Tacos

I love this. A Rotary Club from Blumenau, Brazil, started a campaign to educate pedestrians and motorists about the importance of respecting crosswalks. (The comments are pretty funny. Who cares if it is staged, people? It is the concept that is humorous.)

Similar to yesterday’s Chicken Enchilada Pizza fusion of Tex-Mex and Italian, today’s Sloppy Joe Tacos are another slant on a recipe. This time the classic American beef filling is served in a taco shell instead of a hamburger bun.

The Meat filling has just the right balance of spices. Not a lot of heat, so kids especially love it. Definitely one of the easiest things I have made recently and one of my favorites.

Sloppy Joe Tacos


1 (6.89 ounce) box taco shells
2 pounds ground chuck
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
28 ounces tomato sauce, canned or bottle
1 (6 ounce) can tomato paste
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
8 ounces cheddar cheese, shredded
Green onion, sliced, to garnish


1. Prepare taco shells according to package directions and keep warm.

2. In a large skillet, combine ground chuck and next 3 ingredients. Cook over medium heat, stirring occasionally, until beef is browned and crumbly, drain well.

3. Stir in both cans of tomato sauce and next 4 ingredients. Bring to a boil over medium-high head, reduce heat, and simmer, stirring frequently, for 10 minutes.

3. Spoon beef mixture into warmed taco shells. Top with cheese and green onion.

Serves 4-6

Recipe from Cooking With Paula Deen Magazine

New from The Futureheads is their song, ‘The Beginning of the Twist’, given the Eastern-Bloc Indie Rock treatment. Cracking fun.

Check out The Futureheads on the band’s Website, where upcoming Ireland and UK tour dates are listed. You can also buy the music there.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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