If you’ve been following along here you may notice a trend in my cooking. I love to sneak in extra veggies where they may not belong. I know extra veggies – woah, living on the wild side HA. But really, any time I can put my veggies into the main dish without needing to make another side, it’s a good night. Less dishes = a happy husband. These sloppy joes are perfect on their own but if you’re looking for another side, I highly recommend sweet potato puffs (these are my favorite!).
| PREP TIME | COOK TIME | TOTAL TIME |
| 15 min | 20-30 min | 40 min |
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef
- 1 small red pepper, diced
- 1 small onion, diced
- 3 large carrots, diced
- 1 large zucchini, diced
- 1 large yellow squash, diced
- 3 tbsp tomato paste
- 1 cup ketchup
- 1 tbsp yellow mustard
- 1/2 cup water
- 2 tbsp brown sugar
- 1 tsp chili powder
- 1 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- OPTIONAL: 1/4 tsp red pepper flakes
Directions
- Heat oil in large skillet over medium high heat. Add beef and cook until brown, about 5 minutes. Break into smaller pieces. After cooking transfer to a colander to drain.
- In the same skillet, heat more oil and add onion, pepper and carrots. Cook on medium high for 5 minutes or until soft. Add remaining vegetables and cook for another 2-3 minutes. Add beef back in and combine with vegetables. Lower down heat to low.
- In a small bowl combine remaining ingredients to create a sauce. Whisk together and pour over the meat + veggies.
- Cook on low heat for another 10-15 minutes, until mixture has thickened to your liking. I highly recommend serving these on warmed brioche buns!
Seasoned with Comfort 