January 8th, 2014

Sloppy Tacos

If one of your goals this New Year  is to pull up to the dinner table more often than the drive through – have I got a great menu choice for you!  These sloppy tacos are the best of two worlds:  Tacos and Sloppy Joes.  Two great family favorites on their own, but combined they make for a family meal that will bring everyone home.

A few months ago this recipe from the Off-Site Kitchen in Dallas appeared in Bon Appetit.  My sister made the tacos and really liked them, and asked if I’d ever been there- I’d had never even heard of it.  So often, the fabulous recipes in Bon Appetit are from all around the country, but this one was right in my backyard-  of course, we had to try it out . . .  I must say I was a little surprised.  The diner is small, non-descript, and in the middle of an out-of-the way industrial area of Dallas.


Inside is a different story- the food is fun and fabulous!  We expected nothing less from Bon Appetit.   We loved these tacos and they’ve now become a family favorite.  The meat is moist, juicey, and of course- sloppy!   These tacos trumps our usual boring tacos any day!

P.S.  I like to freeze the meat for fast, easy week-night suppers.  Any leftover also makes a great salad for lunch.



Sloppy Tacos


Lime sour cream

1 cup sour cream
1 Tbsp. finely grated lime zest
¼ cup fresh lime juice
2 Tbsp. chopped fresh cilantro
1 Tbsp. unseasoned rice vinegar
Kosher salt

Sloppy Taco Filling

2 Tbsp. olive oil, divided
2 lb. ground beef chuck
1 small yellow onion, chopped
6 garlic cloves, finely chopped
1 14-oz. can whole peeled tomatoes
1 12-oz. bottle tomato-based chili sauce (such as Heinz)
¼ cup Worcestershire sauce
3 Tbsp. ancho chile powder or chili powder
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. brown sugar
1 Tbsp. ground cumin
12 crisp taco shells, warmed
Shredded  cheddar, lettuce, pico de gallo, cilantro, and lime wedges (for serving)


Lime sour cream

Mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.

Sloppy Taco Filling

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl. Reduce heat to medium. Heat remaining 1 Tbsp. oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.

Preheat oven to 400°.   Add tomatoes to skillet; cook, breaking up with a spoon, until thickened, 8–10 minutes. Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10–12 minutes.  Spread in a 13×9 baking dish; bake until a crust forms, 30–40 minutes. Serve filling in shells with your favorite toppings.

Recipe from Bon Appetit, September 2013



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