I guess I should preface this post by sharing that Chris is a HUGE sloppy joe fan. I've stated before that his go-to birthday dinner isn't a complicated, made-from-scratch meal, but sloppy joes. From a can. And tater tots. That's my husband and that's the one of the many reasons I love him.
We usually find ourselves eating Mexican food on Mondays and/or Tuesdays, so you can thank him for this fun recipe. He knew what was on the menu for the evening, so he texted me with this recommendation. Since it's busy season at his office and I've been trying to make some of his favorite foods for when he gets home for dinner, I went for it. And he loved it. I guess you can't really go wrong with loads of sloppy joe mix and cheese, can you? Enjoy!
- 1 1/2 lbs. ground beef
- 1 (18 oz.) can original sloppy joe mix, divided
- 1 (18 oz.) can chunky sloppy joe mix
- 3 1/2 cups shredded Mexican blend cheese, divided
- 8 flour tortillas
- Scallions, chopped, for serving (optional)
Brown beef in a large skillet until brown and drain. Return beef to skillet. Add 1/2 can of original sloppy joe mix and one full can chunky sloppy joe mix. Cook for 3 minutes or until heated.
Use a slotted spoon to scoop 3 tbsp. beef mixture down the center of each tortilla. Top the beef with 3 tbsp. shredded cheese. Roll up the tortilla and place seamside down in the prepared pan. Repeat with remaining tortillas.
Once all tortillas are in the pan, pour the remaining 1/2 can of original sloppy joe mix evenly over top of the enchiladas. Sprinkle 1 1/2 cups of cheese over top.
Bake for 15-20 minutes or until cheese is melted and bubbly. Sprinkle with scallions and serve.
Source: SK Original