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Sweet and Sloppy Joe
RecipeBeef Cuts
Sweet and Sloppy Joe
Kid-friendly, sweet and spicy twist on the classic Sloppy Joe.

Click here for the PDF recipe formatted for USDA National School Lunch Program requirements.
Yield: 50 servings (For 100 servings, double the ingredient quantities)
Brown ground beef, bell peppers and onions, breaking ground beef into 3/4-inch crumbles and stirring occasionally until internal temperature reaches 160°F. Remove drippings. *
Ground Beef (80% lean)8-1/2 pounds
Diced bell peppers (red, yellow, orange or green) 3 quarts
Chopped onions1-1/2 quarts
Stir in tomato sauce, water, raisins, chile powder, and oregano; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, stirring occasionally.

CCP: Heat to 165°F for at least 15 seconds.

CCP: Hold hot for service at 135°F for up to 2 hours.
Tomato sauce1 (#10) can
Water1-1/2 quarts
Dark or golden raisins1-1/2 quarts
Ancho chile powder*1/2 cup
Dried oregano leaves1/4 cup
For Service: 
Place 2/3 cup (#6 scoop) beef mixture on bottom half of each bun. Garnish with toppings, as desired.
Whole wheat hamburger buns (about 2 ounces each)50 each
Toppings (optional): Chopped fresh mango, chopped canned, drained peaches, chopped tomato, sliced green onions, chopped jalapeño pepper, shredded Cheddar cheese, and/or chopped fresh cilantroAs needed

*  Cook's Tip
Cooking instructions are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

*  Ground chili powder and ground red pepper can be substituted for ancho chile powder. For 50 servings, combine 1/2 cup chili powder and 1 to 2 teaspoons ground red pepper; 100 servings combine 1 cup chili powder and 2 to 4 teaspoons ground red pepper.

Nutrition information per serving (2/3 cup beef mixture, 1 (2-ounce) whole wheat bun, 1/8 cup chopped fresh mango): 408 calories; 14 g fat (5 g saturated fat); 51 mg cholesterol; 632 mg sodium; 51 g carbohydrate; 5 g fiber; 5 mg iron; 633 IU vitamin A; 42 mg vitamin C; 102 mg calcium.
This recipe is an excellent source of fiber and iron.
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