Southwestern Sloppy Joes | Cooking | Salt Lake City | Salt Lake City Weekly
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Devour Utah » Cooking

Southwestern Sloppy Joes

Kick up your Super Bowl Sunday with a Sloppy José


  • Ted Scheffler
Looking for something with a kick to serve on Super Bowl Sunday? Here's an option: sloppy Joes with a Southwestern spin. I like to call them sloppy Josés. These are easy to make and you can do them ahead of time. Just heat up the sloppy José mix when you're ready to serve - maybe during the Katy Perry halftime show.


1 lb. ground beef (preferably chuck)

1/4 lb. ground pork

1 clove garlic, peeled and minced

1 medium onion, peeled and diced

1/2 cup of your favorite salsa

1/2 cup ketchup

1/2 Tbs. Worcestershire sauce

1 Tbs. chile power

1 tsp. ground cumin

1/2 tsp. cayenne pepper (more if you want it spicier)

1 4-oz can diced green chiles

1/2 cup water or broth

salt and pepper, to taste

burger buns

optional toppings such as sour cream and shredded cheese

  • Ted Scheffler


In a large skillet over medium heat, cook the beef and pork until lightly browned.

Drain the skillet of most of the fat, then add the onions and garlic and cook, stirring, until softened - about 5 minutes.

  • Ted Scheffler

Add all of the remaining ingredients except the burger buns and optional toppings to the skillet.

Stir and bring to a low boil.

  • Ted Scheffler

Simmer the sloppy José mix until the liquid is reduced and "saucy," but not too dry.

  • Ted Scheffler

Serve and enjoy!

  • Ted Scheffler