Open Faced Cornbread Mexican Sloppy Joes (03.03.15)

Posted at 9:50 AM, Mar 03, 2015
and last updated 2015-03-03 14:03:39-05
  • 1 lb. bag or box cornbread mix
  • Eggs and Milk according to box directions
  • 1 (4 oz.) can green chilies, diced
  • 1 tablespoon canola oil
  • 1 lb. ground beef
  • 1/2 large green bell pepper, diced
  • 1 celery stalk, diced
  • 2 garlic cloves, diced
  • 1 small onion, chopped
  • 1 (14.5 oz.) can Mexican flavor diced tomatoes
  • 1 (8 oz.) can tomato sauce
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups cheddar cheese, shredded
  • 3 scallions, diced
  • Salt and Pepper, to taste

Prepare cornbread according to package directions, but add can of green chilies to batter before baking.

In a large skillet, bring oil up to medium high heat. Saute beef, pepper, celery, garlic, onion, salt and pepper until beef is browned and vegetables are softened; about 4-5 minutes. Drain excess fat. Add tomatoes, tomato sauce, ketchup, Worcestershire, sugar, cumin and chili powder. Bring to a boil, then reduce to a simmer.

Cut cornbread into 2” x 2” pieces. For each serving, place cornbread in the bottom of a bowl. Add some of the sloppy joe mixture over the bread. Top with some cheese and a few scallions.

Sponsor: Utah Beef Council