Lunch: Snappy Joes on Texas Toast

Make sloppy joes with pizzazz -- sweet-hot additions served open-faced on fresh-baked bread make them anything but ordinary.

Ingredients

1/4 cup butter, softened
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 clove garlic, finely chopped
1/4 cup chopped fresh chives
1 can (11 oz) Pillsbury™ refrigerated crusty French loaf
1 tablespoon Crisco® Light Olive Oil
1 1/2 lb extra-lean (at least 90%) ground beef
1/2 cup pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved
1 teaspoon ancho chili or chili powder
1 can (8 oz) Muir Glen™ tomato sauce
1/4 cup seedless blackberry jam
1 tablespoon Dijon mustard
1/4 teaspoon coarse (kosher or sea) salt
1/4 teaspoon black pepper
1/2 cup sour cream

Instructions

Heat oven to 350 °F. In small bowl, mix butter, parsley, garlic and 2 tablespoons of the chives; set aside.
Bake French loaf as directed on can. Cool 5 minutes; cut into 12 (1-inch) slices. Spread butter mixture on one side of each slice.
While bread is baking, in 10-inch skillet, heat oil over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in chiles, reserved chile liquid, chili powder, tomato sauce, jam, mustard, salt and pepper; heat to simmering. Reduce heat to low; cover and cook 5 minutes.
For each serving, place 2 bread slices on each plate; top each slice with heaping 1/4 cup beef mixture, dollop of sour cream and some of remaining chives.

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