Sloppy Joses with Avocado Cream

Secret Recipe Clubbing time! This month I was assigned to Bobbi’s Kozy Kitchen and it is cozy indeed! With recipe like redneck eggs benedict and shrimp with tomatoes and feta cheese (except I would made it with chicken) my eyes were even comforted by the sheer appearance and thought of eating them. From the awesome list of recipes I decided upon her Sloppy Joses with Avocado Cream. I can never turn down avocado!

Secret Recipe Club

In case you haven’t figured it out, the Sloppy Jose is a Mexican version of a homemade Sloppy Joe. Not only is this baby topped with an avocado cream sauce, but it’s made with bacon, jalapeno, and even beer. I even sprinkled some cotija cheese on top for fun since I had some handy. My favorite part was actually mixing the bits the dropped out from my sandwich into the potato salad I served it with. (Potato salad compliments of my dad, who gave it to me when he visited for my defense a week ago.)

Sloppy Jose

Two years ago: Ultimate Chocolate Chip Cookie n’ Peanut Butter Oreo Fudge Brownie Bar

SLOPPY JOSES WITH AVOCADO CREAM

Serves 4

Ingredients:

AVOCADO CREAM

1 avocado

1/2 cup fresh cilantro

1/4 cup non fat plain Greek yogurt (I used Chobani)

1 lime, zested and juiced

Salt and pepper

SLOPPY JOSE

1 Tbsp olive oil

4 slices bacon

1 lb. ground beef

Salt and pepper

1 medium yellow onion, chopped

2 jalapenos, finely chopped

4 cloves garlic, minced

2 Tbsp taco seasoning

1/2 cup Mexican beer, room temperature

8 oz. can of tomato sauce

2 Tbsp Worcestershire sauce

1 Tbsp hot sauce

4 rolls, toasted

Crumbled cotija cheese, for topping (optional)

Directions:                             

  1. Place the cilantro, Greek yogurt, avocado, lime zest and juice in a food processor and pulse until smooth, scarping down the sides if necessary. Season with salt and pepper and if preparing ahead of time, reserve covered with plastic wrap pressed directly on top to keep from browning.
  2. In a large skillet, heat olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel to drain. Drain all but 1 tablespoon of the grease from the pan.
  3. Add the ground beef to the same pan and cook until browned, stirring with a spoon to crumble it; season with a little salt and black pepper. Crumble the bacon and add to the pan along with the onion, jalapeno, garlic, and taco seasoning. Cook, stirring, until the onion is softened, about 5 minutes.
  4. In a medium bowl, whisk together the beer, tomato sauce, Worcestershire, and hot sauce. Pour the mixture over the meat, lower the heat and simmer for 5 minutes or until thickened to desired consistency.
  5. Serve on toasted rolls and top with Avocado Cream and cotija cheese if desired.

Source: Adapted slightly from Bobbi’s Kozy Kitchen.


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