When I think of the “sloppy joe” I think of lunchroom food, dinners as a child, and even meals as a college student. One thing is for sure, sloppy joes are one of the most popular “quick dinners” in America. Just brown some beef, throw in a can of sauce, and then put it on a bun. What could be easier? Not much.
A while back, I posted a recipe for Salsa Sloppy Joes, and we’ve made them many times since! This recipe, however, takes things to a whole new level…the ENCHILADA level. Yeah, sloppy joes rolled in tortillas. Who thinks of these things? And why can I not be a genius like them?
I’ll admit, I was concerned that this would be a failed recipe experiment. At best, I expected it would be mediocre. Well, I’m happy to say that this dish REALLY impressed! It was actually very, very tasty! Way better than mediocre and actually awesome! Plus, it’s just as simple as classic sloppy joes.
- 1 pound ground beef
- 1 (18 ounce) can Recipe Starters Fire Roasted Tomato cooking sauce
- 3 1/2 cups shredded cheddar cheese
- 8 medium flour tortillas (or you could use 4 large ones like I did)
- Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.
- Brown beef in a large skillet and drain.
- Pour tomato cooking sauce in the skillet with the beef and stir to combine.
- Using a slotted spoon, get some beef from the pan and pour it down the center of a tortilla (about 1/3 cup). You want the beef to be wet but you don't want tons of liquid inside the enchilada. Top the beef with about 1/4 cup shredded cheese. Roll up and place seam side down in the 9x13 pan. Repeat with the other tortillas.
- Pour the remaining liquid and beef over the top of the enchiladas and top with the remaining cheddar cheese (about 1-1/2 cups).
- Bake for 15-20 minutes or until hot and bubbly.