Remember over the holidays I blogged about some yummy beef recipes I made for my family? Well, I’m doing it again for the Texas Beef Council and I couldn’t be more excited! I’ll tell you why. It’s not mystery that we love beef in our house, but seeing as we like to eat a variety of things, I had kind of gotten into a rut with the same-old, same-old when it came to preparing meals with beef. I’m not really sure why since the Texas Beef Council has a ton of delicious and easy recipes on their website.
So this week, I kick off the first of four more weeks with nine other bloggers as we make and enjoy delicious new meals for our family. This week I chose the Chipotle Sloppy Joes and Crunchy Coleslaw to show just how easy it is to create nutrient rich suppers packed with lots of goodness! Ok, so I didn’t totally choose it all on my own. I asked my husband what he felt like and seeing as this has chipotle peppers in it I’m sure he thought those would be yummy since he liked anything spicy. Never mind that I forgot to mention that they have black beans and corn in them topped with coleslaw on a whole wheat bun. Can you say nutritious AND delicious? We’ll just stick with the delicious in our household and the “nutritious” is the extra bonus! I chose this recipe because I wanted something that was quick and easy—and this meal is!
I know when I’m shopping for been it can be kind of confusing to decide what type to buy. I always look for lean or extra lean (less than 90% lean) or if the 80/20 is a better deal, I can rinse away up to 50% of the fat after the ground beef is cooked. All you need to do is remove the beef crumbles onto a plate lined with paper towels and let it sit for 1 minute. Then blot the top with more paper towels. Then I placed the beef into a colander over a large bowl (or sink) and poured very hot (not boiling though!) water over the beef and let it drain for 5 minutes. The bonus? Rinsing and draining will not decrease the beef’s vitamins and minerals!
I whipped this up in less than 30 minutes and it was easy enough for my daughter to help out. We all enjoyed the extra zip that the spicy chipotles and cilantro gave to these sloppy joes. The kids enjoyed their sandwiches without the coleslaw but my husband and I liked the extra crunch. I actually doubled the batch so that I could make up some muffin tins to freeze, pop out and store then pull out to heat up for lunches later. My husband was already planning to take some leftovers to work!
- 1 lb. lean ground beef (95%)
- 1/4 cup chopped onion
- 3/4 cup ketchup
- 1/2 cup frozen corn
- 1/2 cup canned black beans, rinsed, drained
- 1/2 cup tomato sauce
- 1-2 tsp. minced chipotle peppers in adobo sauce
- 1/2 tsp. ground cumin
- 1/4 cup chopped fresh cilantro
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 4 whole wheat hamburger buns, split
- Crunchy Coleslaw
- • 1/4 cup plain nonfat yogurt
- • 1 Tbsp. light mayonnaise
- • 2 tsp. cider vinegar
- • 1/4 tsp. hot pepper sauce
- • 1/8 tsp. salt
- • 1 1/2 cups packaged coleslaw mix
- • 1/2 red bell pepper, cut into 1/8-inch thick strips
- To prepare Crunchy Coleslaw, combine yogurt, mayonnaise, vinegar, pepper sauce and salt in small bowl. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper, as desired. Refrigerate, covered, until ready to serve.
- Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in cilantro, salt and black pepper.
- Place beef mixture on bottom half of each bun; top with coleslaw. Close sandwiches.
- NOTES: Thinly sliced green cabbage may be substituted for the packaged coleslaw mix. This recipe works well with all varieties of lean ground beef, including 90% lean.
This recipe courtesy of and used with permission from The Healthy Beef Cookbook published by John Wiley & Sons, Inc.
Nutrition information per serving: 406 calories; 10 g fat (4 g saturated fat; 3 g monounsaturated fat); 77 mg cholesterol; 1344 mg sodium; 50 g carbohydrate; 6.9 g fiber; 33 g protein; 9.4 mg niacin; 0.7 mg vitamin B6; 2.2 mcg vitamin B12; 5.3 mg iron; 39.8 mcg selenium; 7.3 mg zinc
Check back each week from now through March 18th to find out what I’ll be cooking up with the Texas Beef Council. And be sure to mark your calendars for the #TxBeef Twitter party on Tuesday, March 6th from 8 p.m.-9 p.m. CST, where we’ll be sharing great tips and information to help you get those nutritious and delicious meals for your family and friends. Stay tuned for more details!
Don’t forget to check out all the other bloggers shown below who are participating in this campaign!
Disclosure: I am participating in a four week campaign with the Texas Beef Council and am being compensated. All opinions are my own. Recipes are courtesy the Texas Beef Council.