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Weird But it Works: Slow-Cooker Enchilada Sloppy Joes

Pass the napkins and get ready to pile your buns high—this family favorite just got a brand-new twist.
By Tieghan Gerard
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Confession: I didn’t grow up eating sloppy joes. I know, I know, so weird, right? For whatever reason, sloppy joes never made it into my parents’ regular dinner rotation when I was young. Now that I’m grown and spend my days creating delicious recipes, I decided it was time to end a lifetime of depravation and dive into the wide wonderful world of sloppy joes.

To make them mine, and to make sure they’d be a hit with my family, I decided to give them a Mexican spin, as those flavors are much beloved in our home. The resulting dish, which I’ll show you how to make below, was a sure-fire hit. There was not one family member (and I have nine!) who didn’t devour these sandwiches with relish. Best part is, they are beyond easy to make. I just know you will love them! 

Let’s get started by gathering our starring ingredients: Old El Paso mild enchilada sauce and whole green chiles. (You’ll find the complete list of ingredients below!)

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Next, brown up your pound of ground beef and chopped onion.

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Then transfer the meat to the liner of your slow cooker (I recommend spraying it with non-stick cooking spray to avoid stick-age). Add a packet of Old El Paso taco seasoning, the cans of enchilada sauce and chiles, juice and all. Cover and cook on low for 4 to 6 hours.

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Just before serving, stir in ½ cup shredded Mexican cheese blend and chopped cilantro. If the meat is a little too saucy for your liking, cook uncovered for about 30 minutes more to thicken it up.

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Serve the meat piled thickly on a bun. Top with additional shredded cheese and a side of chips and slices of cool avocado, if desired. And don’t forget to have extra napkins on hand to pass; these saucy sammies live up to their sloppy namesake.

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