Cheesy Taco Sloppy Joes – One Pan

Anytime I need to quickly make something that everyone in my family will love, I turn to these cheesy taco Sloppy Joes, a one-pan recipe that won’t break my budget and also takes just 30 minutes to make. Ground meat is cooked in an aromatic tomato sauce flavored with taco seasoning and lots of shredded Mexican blend cheese.

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I have minimal time on hand to cook during the week, but I still want that family time around the dinner table with homemade food. Hence, I usually choose easy yet delicious recipes, and where I cut on time, I never cut on flavor. You should also try my Cheesy Buffalo Chicken Sloppy Joes or BBQ Sloppy Joes – they are budget-friendly and very easy to make!

Everyone in my family always asks for seconds when I make Sloppy Joes with taco meat for dinner. We enjoy the meat filling on fluffy brioche buns, and I make sure to serve them with a variety of toppings, like salsa, guacamole, crema fresca, cotija cheese, sliced jalapeños, and more shredded cheese. It’s guaranteed that once you try these, you will add them to your favorites list.

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Why you will love this recipe 

• Two of my favorites: I love to make this recipe because it turns two of my favorite foods into one meal: tacos and sloppy joes!   
• So easy to make: My recipe is a one-pan dish with just a handful of ingredients that takes less than 30 minutes.
• Economical dinner: I can feed the whole family for less than $20 and still have leftovers for seconds or to save for later.
• The kids love it: My kids love these sloppy joes. Especially when I serve them, my air-fried tater tots. 

What you will need

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• Meat: I use lean, organic grass-fed ground beef. Preferably 85/15 or 80/20 so it has less grease. 
• Cheese: I use Mexican blend cheese for a nice blend of cheddar, Monterey Jack, queso, and asadero. 
• Vegetables: I dice one red onion for a bold yet sweet flavor and mince my own garlic cloves for a robust, garlicky flavor. The jalapenos should be seeded, deveined, and diced small. 
• Liquids: Low-sodium beef broth gives the meat its rich flavor without making it too salty. I also add a can of my favorite tomato sauce for that tangy, slightly sweet, and savory sauce. Also, I use unsalted butter for sautéing the vegetables. 
• Seasoning: Taco seasoning is the main ingredient for seasoning the meat, with chili powder, garlic, onion, paprika, oregano, and cumin. I also add salt and pepper to taste, along with some cornstarch as a thickener. 
• Serving: I like to put mine on brioche hamburger buns with whatever toppings I have. 

How to make 

Sauté the veggies: First, I melt the butter in a skillet on medium heat. Then, I saute the jalapenos, garlic, and onions for three to four minutes while stirring, until they start to soften. 

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Mix in the beef: Next, I add the ground beef and break it apart with a wooden spoon, mixing it with the vegetables. I cook for 10 minutes, stirring occasionally, until it is browned, then drain the fat.

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Season: Then, I stir in the tomato sauce, taco seasoning, salt, and pepper. 

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Add the cheese: In a small cup, I mix the beef broth with 1 tablespoon of cornstarch until the cornstarch dissolves, then add it to the pan. Then, I stir it and cook for another five minutes until it has thickened. I remove it from the heat and stir in the Mexican blend cheese. 

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Top and serve: Finally, I serve the meat on toasted brioche buns topped with my favorite toppings like tomatoes, sour cream, cilantro, and lime.

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Expert tip

Using the right ground beef

Anyone who reads my recipes knows that I only like to use organic, grass-fed ground beef. This is because it is healthier and has fewer additives, such as chemicals from pesticides and hormones. It is also rich in omega-3 fatty acids and antioxidants, which are good for you, and it has less fat than regular ground beef. Speaking of fat, I also like to use 85/15 or 80/20 ground beef, so I don’t end up with more grease than meat after browning. 

More tips to consider:

• Leave out the jalapeños if someone in your family isn’t into spicy food. Or substitute it with a green bell pepper.
• Make the sloppy joes ahead of time and keep the meat mixture in the fridge until you’re ready to serve it. Then, just reheat it and put it on the buns with the toppings. 
• Taco seasoning can be made easily with chili powder, cumin, salt, pepper, garlic powder, onion powder, and oregano. 
• Toasting the buns is optional, but it does help keep them from getting soggy. 
• I highly recommend wearing kitchen gloves when handling jalapeños to prevent oil from getting on your skin. 

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Recipe variations and add-ins:

• No beef: Instead of beef, try making this with ground chicken, turkey, or pork. They all taste wonderful. 
• Vegetarian: For vegetarian sloppy joes, use ground mushrooms, beans, or vegan ground beef and use vegetable broth. 
• More veggies: Sometimes I add more vegetables like chopped bell peppers, tomatoes, pickled cabbage, corn, and black beans.
• Other cheeses: I sometimes use sharp cheddar, mozzarella, or pepper jack. 
• Crunchy: To add some crunch to these sandwiches, I like to add some crushed chips like tortilla chips, Fritos, or some fried onions.   

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Serving suggestions:

One of my kids’ favorite side dishes for these taco joes is chips, like my air fryer sweet potato chips. They are so simple and easy to make with just a few ingredients, and the kids love the sweetness. And I love that they are actually eating healthy. To make something even healthier, my air-fryer zucchini fries are delicious too. Another favorite is these beer-battered onion rings. They are sweet and tender on the inside and crispy on the outside. 

When I serve these sloppy joes with a salad, I like to make sure it is full of flavor as well. This cranberry apple salad is both sweet and crunchy with fruit, nuts, bacon, and arugula, topped with honey lemon Dijon dressing that makes it really stand out. Instead, I could also make this delicious Snickers apple salad for dessert, full of fruit, candy, vanilla pudding, whipped cream, and caramel sauce. 

How to store leftovers:

• Refrigerate: To keep leftovers, I make sure to store the meat sauce separately from the buns, or they will get soggy. The meat sauce can be stored in the fridge in an airtight container for up to four days.   
• Freezing: I can also freeze the meat sauce in a freezer bag for up to three months.   
• Defrost: I thaw the meat sauce overnight in the refrigerator for the best texture and taste.
• Reheating: I reheat the meat sauce in a skillet over medium-low heat for several minutes, until warm, then serve it on toasted buns. It can also be reheated in the microwave for 45 to 90 seconds. 

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Frequently asked questions

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4.88 from 8 votes

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Print

Cheesy Taco Sloppy Joes

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Cheesy Taco Sloppy Joes is a one-pan, budget-friendly dinner ready in just 30 minutes, hearty, very cheesy, and featuring Mexican flavors.

Course: Appetizer, dinner, lunch, Main Course

Cuisine: American, Mexican

Keyword: comfort food, one-pot, quick, spicy

Servings: 6 sandwiches

Calories: 374 kcal

Author: Catalina Castravet

Ingredients

• 1 pound lean ground beef
• 1 tablespoon butter unsalted
• 1 medium red onion diced
• 6 cloves garlic minced
• 2-3 jalapeños diced – or less
• 1 can (15 ounces) tomato sauce
• 1 tablespoon taco seasoning
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon cornstarch
• 1/4 cup beef broth
• 1 cup Mexican blend shredded cheese

For serving:

• 6 brioche hamburger buns
• 2 diced tomatoes
• sour cream
• chopped cilantro or parsley
• fresh lime

Instructions

1. Heat a large cast-iron skillet over medium heat. Once the skillet is hot, add the butter.

2. Add the diced onion, minced garlic, and diced jalapeño peppers. Cook for about 3-4 minutes, stirring a few times, until the veggies start to soften.

3. Add the beef to the pan and break it apart with a wooden spoon or spatula. Distribute evenly and mix in with the veggies. Cook for 10 minutes, stirring a few times. Drain excess fat.

4. Add the taco seasoning, tomato sauce, salt, and black pepper to the pan and stir to combine.

5. In a small cup, mix the beef broth and cornstarch, then add the slurry to the pan. Stir to combine, then cook for another 5 minutes, or until the mixture is only slightly liquid.

6. Turn off the heat, mix in the Mexican blend cheese.

7. Serve on toasted brioche buns topped with diced tomatoes, sour cream, cilantro, and a squeeze of fresh lime juice.

8. Store leftovers in an airtight container in the fridge for up to 4-5 days.

Recipe Notes

Using the right ground beef

Anyone who reads my recipes knows that I only like to use organic, grass-fed ground beef. This is because it is healthier and has fewer additives, such as chemicals from pesticides and hormones. It is also rich in omega-3 fatty acids and antioxidants, which are good for you, and it has less fat than regular ground beef. Speaking of fat, I also like to use 85/15 or 80/20 ground beef, so I don’t end up with more grease than meat after browning. 

More tips to consider:

• Leave out the jalapeños if someone in your family isn’t into spicy food. Or substitute it with a green bell pepper.
• Make the sloppy joes ahead of time and keep the meat mixture in the fridge until you’re ready to serve it. Then, just reheat it and put it on the buns with the toppings. 
• Taco seasoning can be made easily with chili powder, cumin, salt, pepper, garlic powder, onion powder, and oregano. 
• Toasting the buns is optional, but it does help keep them from getting soggy. 
• I highly recommend wearing kitchen gloves when handling jalapeños to prevent oil from getting on your skin. 

Nutrition Facts

Cheesy Taco Sloppy Joes

Amount Per Serving

Calories 374 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Cholesterol 74mg25%

Sodium 1287mg56%

Potassium 724mg21%

Carbohydrates 29g10%

Fiber 2g8%

Sugar 8g9%

Protein 26g52%

Vitamin A 845IU17%

Vitamin C 17mg21%

Calcium 219mg22%

Iron 4.5mg25%

* Percent Daily Values are based on a 2000 calorie diet.