Recipe

A new twist on a classic Mexican family favourite.

Serves: 4 | Prep time: 10 mins | Cooking time: 25 mins

Meixcan | Main | Cardiff Mum

Ingredients

• 500g of 20% Fat Beef Mince
• 8 Mini tortilla Wraps
• 1 Red Pepper and 1 Green or Yellow Pepper
• 1 Red Onion
• 8 Slices of Cheesy Singles
• 50g of Rice Per Person
• 1 tbsp of Bbq Sauce
• 1 tsp of Minced Fresh Garlic or Garlic Purée
• 1 tbsp of tomato Purée
• Hot Sauce (Optional)
• 3/4 tbsp of Chilli Powder
• 1 tbsp of Smoked Paprika
• 1 tbsp of Cajun Seasoning
• 2 tbsps of Water
• 3 tbsps of Ketchup
• 1 tbsp of Sugar
• Oil

Method

1. Fry the beef mince in 3 tablespoons of oil or butter and add the garlic, paprika and chilli powder until brown. Add finely chopped onion and peppers and cook until they soften.
2. Add the sugar, water, ketchup, tomato purée and BBQ sauce and mix in well.
3. Heat up a separate frying pan with a tablespoon of oil. Take a tortilla, dip one side of it in the Sloppy Joe sauce and put it into the new frying pan, sauce side down. Whilst it’s crisping up, add a heaped tablespoon of the Sloppy Joe mix, cut a cheesy single in half and add that on top. Check that the underneath is really crispy then use a spatula to fold the taco in half and push it together so the cheese sticks it all together. Sprinkle cajun seasoning over the taco whilst it’s in the pan then remove it and put it on a plate.
4. When all 8 tacos are cooked there should be some Sloppy Joe mix left, make some dirty rice with this by cooking 50g of rice per person, drain it off and add it into the Sloppy Joe pan. Add a little more oil, a teaspoon of cajun, some hot sauce and garlic and fry it all together. You could add whatever else to it to make it your own - corn, beans, raw onion, sour cream, cheese.
5. Pop the rice in bowls and serve with the Sloppy Joe tacos - and plenty of kitchen roll!