I saw a commercial a few days ago for Pillsbury Grands Biscuits and this recipe, and knew I had to try it since Sloppy Joes were a staple when I was growing up (thanks Mom!). I still love them, but nowadays, I make them from scratch… most of the time. If I’m pinched for time, or simply being lazy (it happens), then I turn to my trusted Manwich Sloppy Joe sauce. With that being said, this old-school recipe taken to a new level, uses the canned sauce so it can prepared in a flash, which makes it perfect for a weeknight or when time is of the essence.
Make sure to scroll to the bottom for an additional way to make these 🙂
- 1 lb. lean ground beef, cooked, drained
- 1 can (15 oz) Manwich sloppy joe sauce
- 1 tsp. chili powder
- 1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
- 1/2 cup shredded cheddar cheese (2 oz)
- Heat oven to 375° F.
- In large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently; drain.
- Stir in sauce and chili powder; simmer 5 minutes.
- Cut biscuit in half and press bottom into 6-inch round.
- Spoon 1/3 cup meat mixture and about 1 tbsp. cheese onto center of each round.
- Take top half of biscuit and press it out so it’s approximately the same size as the bottom, and place over filling; press sides to seal. Place on ungreased cookie sheet.
- Bake 9 to 14 minutes or until golden brown.
* If you want it saucier, use only 3/4 lb. beef. To add a little heat, if you so desire, add a skosh of cayenne pepper to the sauce. Also, feel free to add a bit of onion and/or garlic powder while cooking the beef.
Another idea, which I think is really cute & just came up with, is making this a muffin. Simply cut the biscuit in half, spread the dough out enough so when you put it in the muffin tin, the sides go up to the top, then fill with sloppy joe and top with some cheese.
If you have any leftover Sloppy Joe, put it into muffin cups, stick the pan in the freezer until frozen, remove from pan, place into a ziplock bag & return to freezer. Each frozen sloppy joe “muffin” should be equivalent to a single serving when defrosted and reheated.
I’m a huge fan of Mexican food, and can eat a boatload of chips and salsa. However, my true love really lies with tacos and fajitas. Here’s a quick & delicious recipe which I made last week that is sure to please. This would be equally as tasty as a vegetarian dish by omitting the meat and substituting black beans.
- 3/4 lb top sirloin steak
- 1 onion, cut lengthwise & cut into strips
- 2 small sweet peppers of your choice (green, red, or yellow), cut into strips
- 4 tbsp. olive oil
- 2 tbsp. lime juice
- 2 garlic cloves, minced
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. hot pepper flakes
- 1 tsp. black pepper
- 1 tsp. salt
- 8 flour tortillas
- Slice steak into thin strips.
- In bowl, mix together 2 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
- Add beef strips and stir to coat, set aside.
- Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
- In large nonstick skillet over medium high heat, heat remaining tablespoons of olive oil.
- Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
- Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
- Return onions and peppers to skillet; stir for about one minute.
- To serve, spoon a portion of the beef mixture down the center of each tortilla, top with your desired toppings (salsa, shredded cheese, guacamole, sour cream, etc.), fold bottom of tortilla up over filling, and fold the sides in, overlapping.
I discovered this recipe last summer and totally fell in love with it, and just realized that I didn’t post it on here. My bad. The combination of the spices with the cider vinegar and honey, makes this both a sweet and spicy dish, which I just can’t seem to get enough of.
Yields: 4 servings
- 2 tsp. garlic powder
- 2 tsp. chili powder
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. ground red pepper
- 8 skinless, boneless chicken thighs
- Cooking spray
- 6 tbsp. honey
- 2 tsp. cider vinegar
- Preheat broiler.
- Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat.
- Place chicken on a broiler pan coated with cooking spray.
- Broil chicken 5 minutes on each side.
- Combine honey and vinegar in a small bowl, stirring well.
- Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute.
- Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Source: Cooking Light
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