Beef sloppy joes with pickled jalapeños and classic creamy c

• servings: 2 servings
• total time: 20 minutes

Ingredients

1 organic yellow onion

10 ounces ground beef

Sunbasket sloppy joe sauce base (ketchup - vegan Worcestershire - Dijon mustard - apple cider vinegar - brown sugar)

2 ounces organic shredded green or other cabbage

2 ounces organic shredded red or other cabbage

2 ounces organic shredded carrots

Sunbasket coleslaw dressing (paleo mayo - honey - apple cider vinegar - celery seeds)

2 whole wheat buns

2 tablespoons pickled jalapeños (optional)

Directions

1: Prep and cook the sloppy joe filling - Peel and coarsely chop enough onion to measure 1 cup [2 cups]. Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the beef, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Stir in the sloppy joe sauce base and 2 tablespoons [¼ cup] water and cook until the sauce is thickened slightly and the beef is cooked through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. While the sloppy joe filling is cooking, prepare the coleslaw and buns.

2: Make the coleslaw - In a large bowl, toss together the cabbage, carrots, and coleslaw dressing. Season to taste with salt and pepper.

3: Toast the buns - In a medium frying pan, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Nutrition

• Calories: 700
• Total Fat: 38g
• Saturated Fat: 9g
• Cholesterol: 90mg
• Sodium: 1040mg
• Dietary Fiber: 10g
• Total Sugars: 25g
• Protein: 29g