Photo of Mexican-style sloppy Joes by WW

Mexican-style sloppy Joes

Points® value
Total Time
20 min
5 min
15 min
Lean ground beef, chunks of butternut squash, and corn kernels make up the base for this Mexican spin on sloppy Joes, and this version is ready in less than 20 minutes—perfect for a weeknight dinner. The vegetables not only boost the nutrition, but also add a new layer of flavour and complexity to the dish. The sloppy Joe sauce is made from salsa, chili powder, and ground cumin. The toasted, cheesy multigrain English muffins offer a sturdy base for the often-messy filling. You can swap in a whole-wheat hamburger bun for a nod to the traditional dish, if you like.


Canola oil

1 tsp(s)

Uncooked lean ground beef

½ pound(s), (93% lean)

Butternut squash

1 cup(s), packaged chunks, cut into 1⁄2-inch pieces

Chili powder

1 tsp(s)

Ground cumin

½ tsp(s)

Fat free salsa

1¼ cup(s), mild or medium

Frozen corn

1 cup(s), thawed, or 1 (7-oz) can Mexican-style corn

Mixed grain English muffin

2 item(s), split and toasted

Shredded reduced-fat Mexican-style cheese

8 tbsp(s)


  1. Preheat broiler or toaster oven broiler.
  2. In a large skillet over medium heat, warm oil. Add beef and cook, breaking up with a wooden spoon, until lightly browned, about 4 minutes. Stir in squash, chili powder, and cumin; cook, covered, stirring occasionally, until squash is tender, about 8 minutes. Stir in salsa and corn; simmer, stirring occasionally, until flavors are blended, about 2 minutes longer.
  3. On broiler rack, place English muffins cut sides up. Top each with 2 tbsp cheese and broil until cheese is melted, about 1 minute. Transfer muffins to a plate. On each muffin half, spoon a scant 3⁄4 cup beef mixture.
  4. Per serving: 1⁄2 English muffin, 3⁄4 cup beef mixture, and 2 tbsp cheese