Cheesy Taco Sloppy Joes are one of the easiest dinners you will ever make. Bonus points for being made in one pan in less than 30 minutes.
The Best Taco Sloppy Joes
Cheesy Taco Sloppy Joes need to get on your menu. These are so easy to make in one pan and also ready in thirty minutes. Juicy beef is seasoned with taco seasoning, into the mix are added spicy jalapeños and lots of garlic.
Mexican cheese is blended in and everything is served on fluffy brioche hamburger buns. Obviously topped with a dollop of sour cream, fresh diced tomatoes, and a little cilantro. Also, these Cheesy Taco Sloppy Joes will become a family favorite quickly, good that they are budget-friendly and so tasty.
You should also try my Cheesy Buffalo Chicken Sloppy Joes – they are budget-friendly and very easy to make!
There are so many variations of Sloppy Joes, but did you guys know that it first originated in Iowa? That’s what Wikipedia says.
Some questions I get asked about these Cheesy Taco Sloppy Joes recipe:
- Can I substitute beef with chicken? Yes, go for it, it will taste fantastic!
- Can I skip the cornstarch? Yes, you can, but the mixture will not be as thick, therefore messier. Also, I would reduce the tomato sauce by half and skip the beef broth.
- Can I skip the jalapeños, I don’t like spicy food? Yes, you can skip them or substitute for one bell pepper.
- Can I use sweet onion instead of red onion? Yes, you can use any type of onion in this recipe.
- Why do you add so much garlic? I LOVE garlic, and the more the merrier for me, it adds such a nice flavor. You can add less, or more.
- How can I make these spicier? Add 2-3 tablespoons of hot sauce, taste and adjust to make these Sloppy Joes as spicy as you like.
- I don’t have Mexican Blend cheese, what other cheese can I use? You can use mozzarella or cheddar cheese, or actually a mix of both.
- Can I add more veggies to these? Yes! I love adding 1 diced bell pepper or mushrooms.
- Can I use the beef mixture to make tacos? Yes, you can totally make tacos with this or even mix it with pasta for Taco Pasta.
Tools I used in the making of these Cheesy Taco Sloppy Joes:
- Cast Iron Skillet – get one and you will use it forever. I like that it heats evenly and consistently and that it comes pre-seasoned for the first use.
- Taco Seasoning – oh boy, so many spices go into this, so rather than keeping all on hand and having a mile-long ingredient list, do yourself a favor a get some taco seasoning. I like this one because it’s organic and it adds instant flavor to the dish.
- Tomato Sauce – I always buy this in bulk, you can order it online or get it from any grocery store.
- Wooden Serving Platter – ok, technically not used to make this recipe, but since many asked me about my wooden platter I decided to link to it. This one is very similar to the one I own.
Here is a quick video of the recipe:
Cheesy Taco Sloppy Joes are one of the easiest dinners you will ever make. Bonus points for being made in a one pan in less than 30 minutes.
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 medium red onion diced
- 10 cloves garlic minced
- 3 jalapeños diced
- 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
- 6 brioche hamburger buns
- 2 diced tomatoes
- sour cream
- chopped cilantro or parsley
- fresh lime
Add the butter to a large cast iron skillet on medium heat.
Add the diced onion, minced garlic and diced jalapeño peppers. Cook for about 3-4 minutes until the veggies start to soften, stirring a few times.
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.
Add the taco seasoning, tomato sauce, salt and black pepper to the pan and stir to combine.
In a small cup mix the beef broth and cornstarch together, add the slurry to the pan. Stir to combine and cook for another 5 minutes or until the mixture is only slightly liquidy.
Turn off the heat, mix in the Mexican blend cheese.
Serve on toasted brioche buns topped with diced tomatoes, sour cream, cilantro and a squeeze of fresh lime juice.
Store leftovers in an airtight container in the fridge for up to 4-5 days.