Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Chipotle Sloppy Joes with Crunchy Coleslaw
October 1, 2008
1 Min Read
YIELD: 4 servings
Coleslaw:
¼ cup | plain nonfat yogurt |
1 Tbsp. | light mayonnaise |
2 tsps. | cider vinegar |
¼ tsp. | hot-pepper sauce |
⅛ tsp. | salt |
1½ cups | packaged coleslaw mix |
½ | red bell pepper, cut into ⅛” thick strips |
Sloppy Joes:
1 lb. | ground beef (95% lean) |
¼ cup | chopped onion |
¾ cup | ketchup |
½ cup | frozen corn |
½ cup | canned black beans, rinsed, drained |
½ cup | tomato sauce |
1 to 2 tsps. | minced chipotle peppers in adobo sauce |
½ tsp. | ground cumin |
¼ cup | chopped fresh cilantro |
¼ tsp. | salt |
¼ tsp. | black pepper |
4 | whole-wheat hamburger buns, split |
For coleslaw: In small bowl combine yogurt, mayonnaise, vinegar, pepper sauce and salt. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper. Chill, covered, until service.
For sloppy joes: In large nonstick skillet over medium heat, brown ground beef with onion 8 to 10 minutes or until beef is no longer pink, breaking beef up into ¾-in. 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.
Recipe by the National Cattlemen's Beef Association and the American Dietetic Association
Read more about:
RecipesRead more
Oct 18, 2024
Sponsored Content
Oct 11, 2024