#1,802: Enchilada Sloppy Joes

There were 2 things that drew me to making this recipe for my family...the limited number of ingredients, and the word "sloppy joes."  This was a super fast recipe that Allison (age 9) and I threw together one afternoon for dinner for our family.  I was shocked how much my family enjoyed this as much as they did!  Even my picky eaters happily ate this.  Although Matthew was upset that I would put "lettuce" (cilantro) in it!  Ha! 

1 tablespoon olive oil

1 cup diced onion

1 small jalapeño, seeds and ribs removed, diced (I omitted)

1 lb ground beef (I used ground turkey)

1 can (10 oz) Old El Paso Enchilada Sauce (I used about 3/4 of a can)

½ cup cilantro, chopped (I used more like a tbsp)

1 cup shredded pepperjack cheese

4 hamburger buns

Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño and cook, stirring often, until softened, 5-7 minutes. Add in the ground beef and cook, breaking it up as it cooks, until browned and cooked through, about 8 minutes. Drain off any excess grease. Pour in the enchilada sauce, reduce the heat to medium-low, and simmer for 10-15 minutes. Stir in the cilantro.

Turn the oven on to broil. Place the bun bottoms on a baking sheet and lightly toast. Top the buns with the meat mixture, then the cheese. Place the bun tops on the baking sheet, cut side up (to toast) and place the baking sheet in the oven. Broil just until the cheese is melted and the top of the buns are toasted.

Place the top of the buns on the mixture and serve.