Open Face Mexican Sloppy Joes Over Cornbread
Get ready to elevate your weeknight dinner game with Open Face Mexican Sloppy Joes Over Cornbread—an easy, flavorful twist on a classic comfort food! This recipe combines the zesty warmth of seasoned ground beef, smoky paprika, and a touch of heat from jalapeños, all simmered in a rich tomato-based sauce with hearty black beans. Served atop sweet, crumbly cornbread, each bite is a perfect balance of savory and sweet, with a melty topping of shredded cheddar cheese for added indulgence. Garnish with creamy sour cream and fresh avocado for a refreshing finish. Ready in just 40 minutes, this dinner is perfect for busy nights yet impressive enough for casual entertaining. A must-try for fans of Mexican-inspired recipes!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 medium jalapeño, seeded and finely chopped (optional)
- 2 tablespoons tomato paste
- 1 cup canned tomato sauce
- 0.5 cup beef broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup canned black beans, rinsed and drained
- 2 tablespoons fresh cilantro, chopped
- 4 pieces prepared cornbread, cut into squares
- 0.5 cup shredded cheddar cheese
- 0.25 cup sour cream (optional)
- 1 medium diced avocado (optional)
Instructions
Preheat a large skillet over medium heat and add the olive oil.
Add the diced onion and cook for 3-4 minutes, or until softened and translucent.
Stir in the garlic and jalapeño (if using) and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet and cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned and fully cooked. Drain excess fat if necessary.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the tomato sauce, beef broth, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.
Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the black beans and cook for another 3-4 minutes until heated through.
Remove the skillet from heat and stir in the chopped cilantro.
To assemble, place a square of cornbread on each plate.
Spoon the Mexican sloppy joe mixture generously over the top of each piece of cornbread.
Sprinkle shredded cheddar cheese over the hot mixture to melt slightly.
Optionally, garnish with sour cream and diced avocado before serving.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.8 g | 224% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 4926 mg | 214% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 46.2 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 912 mg | 70% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4011 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
