Sweet & Spicy Sloppy Joe Tacos (Lime Sour Cream)

These sloppy joe tacos have the perfect sweet and spicy taco meat when you're looking for maximum flavor. An ample, robust sweet taco seasoning with spicy kick comes from chili sauce, ancho chile powder, and unique baking method for maximum infusion. Top it all with the lime cilantro sour cream for a cool and creamy finish.

Prep Time 5

Cook Time 50

Total Time 55

Servings

Author Melissa Erdelac

Ingredients

Filling:

2 pounds ground chuck
1 small onion chopped
6 garlic cloves minced
14 ounce can stewed tomatoes undrained
12 ounce bottle chili sauce such as Heinz
¼ cup Worcestershire sauce read label for gluten-free
1 tablespoon ancho chile powder*
2 tablespoons chili powder*
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 tablespoon cumin
For serving: taco shells, cheddar cheese, lettuce, cilantro, and lime wedges

Cilantro Lime Sour Cream

½ cup sour cream
½ tablespoon finely grated lime zest from 1 lime
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
⅛ teaspoon salt

Instructions

Taco Meat

Preheat oven to 400ºF. In a large nonstick skillet, cook ground beef over medium-high heat until cooked through and no longer pink. Drain off grease and transfer cooked beef to a bowl.
2 pounds ground chuck
Reduce heat to medium and add oil to the pan, if necessary. Add onion and garlic and cook until soft and translucent, about 5 minutes.
1 small onion, 6 garlic cloves
Add the stewed tomatoes, with juice, to the skillet. Break up tomatoes with wooden spoon. Simmer, uncovered, until liquid mostly evaporates and sauce slightly thickens, about 8 minutes.
14 ounce can stewed tomatoes
Add cooked ground beef, chili sauce, Worcestershire, ancho chile powder, chili powder, brown sugar, onion powder, garlic powder, and cumin to the pan. Simmer, uncovered, stirring occasionally for about 5-10 minutes.
12 ounce bottle chili sauce, ¼ cup Worcestershire sauce, 1 tablespoon ancho chile powder*, 2 tablespoons chili powder*, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon brown sugar, 1 tablespoon cumin
Spread taco meat into a grease 9X13" pan. Bake until an almost black crust forms around edges, about 30-40 minutes. (I know this sounds unconventional, but it develops the flavor more. This step can be skipped if you are in a time crunch.)

Cilantro Lime Sour Cream

For the sour cream, mix together all the ingredients in a small bowl. Add salt to taste. Serve with taco meat and fixings.
½ cup sour cream, ½ tablespoon finely grated lime zest, 2 tablespoons fresh lime juice, 1 tablespoon chopped fresh cilantro, ⅛ teaspoon salt

Notes

*To tone down the spice, use less or no ancho chile powder and make up the difference with regular chili powder.

Recipe adapted from Bon Appetit

Nutrition