Mexican-style sloppy Joes

7
6
6
SmartPoints® value per serving
Total Time
19 min
Prep
4 min
Cook
15 min
Serves
4
Difficulty
Easy
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 flavor 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.

Ingredients

canola oil

1 tsp

uncooked lean ground beef

½ pound(s), (7% fat or less)

uncooked butternut squash

1 cup(s), packaged chunks, cut into 1/2-inch dice

chili powder

1 tsp

ground cumin

½ tsp

fat free salsa

1¼ cup(s), mild or medium

frozen corn kernels

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

English muffin

2 item(s), multigrain variety, split and toasted

shredded reduced-fat Mexican-style cheese

8 Tbsp, blend

Instructions

  1. Preheat broiler or toaster oven.
  2. Heat oil in large skillet over medium heat. Add beef and cook, breaking it up with 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. Place English muffins, cut sides up, on broiler rack. Top each with 2 tablespoons Mexican cheese blend and broil until cheese is melted, about 1 minute. Spoon scant 3/4 cup beef mixture on each muffin half.
  4. Per serving: 1/2 English muffin, 3/4 cup beef mixture, and 2 tablespoons cheese

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