Mexican Sloppy Joe Tacos sound unusual don’t they? Well, that is because they are. The mixture is a taco filling but has a few unusual ingredients. It is based on a sloppy joe recipe and has some Mexican spicy added. I buy shredded cabbage mix to put on these tacos. For some reason the combination is really good together. Just hold it over your plate and enjoy.
1 package (about 10 oz) beefless ground beef
1 8 oz. can diced tomatoes
1/2 cup of your favorite salsa
1 Tablespoon vegan Worcestershire sauce
2 Tablespoons red wine vinegar
1 Tablespoon organic granulated beet sugar
So so so easy. Put all of the ingredients in a skillet.
Heat for 15 minutes.
Serve on taco shells.
IF SERVING NOW or in a COUPLE OF DAYS:
Heat through right before serving. I put the cabbage in the shell first. Then scoop in as much filling as you like leaving room for avocado and maybe some onions. Anything you like. Really good served along side my Spanish Rice and Pinto Beans Recipe.
Let cool to room temperature and then pack in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator a few (4 to 6) hours before serving.
Put the filling in a saucepan to heat through and serve.