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cooking good in greene |
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Chipotle Sloppy Joes with Crunchy
Coleslaw
Put on the
heat with this spicy version of the family favorite from
The Kansas Beef Council |
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30 minutes to
prepare Makes 4 servings |
| Ingratiates:
For Sloppy Joes
1 pound ground beef (95% lean)
1/4 cup chopped onion
3/4 cup ketchup
1/2 cup frozen corn
1/2 cup canned black beans, rinsed, drained
1/2 cup tomato sauce
1 to 2 teaspoons minced chipotle peppers in adobo sauce
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
4 whole wheat hamburger buns, split
For Coleslaw
1/4 cup plain nonfat yogurt
1 tablespoon light mayonnaise
2 teaspoons cider vinegar
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1- 1/2 cups packaged coleslaw mix
1/2 red bell pepper, cut into 1/8-inch thick strips
Black pepper |
Nutrition information per serving:
406 calories
10 g fat (4 g saturated fat; 3 g monounsaturated fat)
77 mg cholesterol 1344 mg sodium
50 g carbohydrate 6.9 g fiber
33 g protein
9.4 mg niacin
0.7 mg vitamin B6 2.2 mcg vitamin B12 5.3 mg iron
39.8 mcg selenium 7.3 mg zinc.
Recipe from the Healthy Beef Cookbook
Courtesy of
The Kansas Beef Council |
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Directions:
1. To prepare Crunchy Coleslaw, combine yogurt,
mayonnaise, vinegar, pepper sauce and salt in small bowl. Add
coleslaw mix and bell pepper; toss to coat. Season with black
pepper, as desired. Refrigerate, covered, until ready to
serve.
2. To prepare Sloppy Joes, brown ground beef with
onion in large nonstick skillet over medium heat 8 to 10
minutes or until beef is no longer pink, breaking beef up into
3/4-inch crumbles. Pour off drippings. Stir in ketchup, corn,
beans, tomato sauce, chipotle peppers and cumin; bring to a
boil. Reduce heat; simmer 5 minutes, stirring often. Stir in
cilantro, salt and black pepper.
3. Place beef mixture on bottom half of each bun; top with
coleslaw. Close sandwiches. |
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