Texmex Sloppy Joes from Closet Cooking

A spicy and smoky Tex-mex take on sloppy joes served in a bun with guacamole, jalapenos and crumbled cotija.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 40minutes
Total Time: 50 minutes
  • 1 pound ground beef
  • 1 tablespoon oil or bacon grease
  • 1 onion, diced
  • 1/2 bell pepper, diced
  • 1 jalapeno pepper, seeded and finely diced
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 1 cup beer or beef broth
  • 1 (15 ounce) can tomato sauce
  • 2 chipotle chili peppers in adobo, chopped (or to taste)
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup ketchup
  • salt and pepper to taste
  • 1 tablespoon lime juice
  • 1 handful cilantro, chopped (optional)
  • 4 buns
  • guacamole to taste (optional)
  • diced onions to taste (optional)
  • jalapenos, sliced to taste (optional)
  • cotija, queso fresco or feta, crumbled to taste (optional)
  • cilantro, chopped to taste (optional)
  1. Cook the beef in a large pan over medium heat and set aside.
  2. Heat the oil in the pan, add the onions, bell and jalapeno peppers and cook until tender, about 5-7 minutes.
  3. Add the garlic and cumin and cook until fragrant, about a minute.
  4. Add the beer or broth and deglaze the pan.
  5. Add beef, tomato sauce, chipotle chili peppers in adobo, oregano, paprika, cayenne, Worcestershire sauce and ketchup and simmer for 20 minutes.
  6. Season with salt and pepper to taste and mix in the lime juice and cilantro.
  7. Serve in buns with guacamole, diced onions, sliced jalapenos, crumbled cotija and cilantro to taste.