Mexican Sloppy Joe Tacos sound unusual don’t they? Easy, unusual and delicious and it will take you under 20 minutes. Just hold it over your plate and enjoy.
Mexican Sloppy Joe Tacos mixture is a taco filling and has a few very unusual ingredients. It is based on sloppy joe recipes but with some Mexican spicy added. You’ve got to check it out!
Tacos are good – all the time. The weekly Taco Tuesday tradition is such a smart idea. Handy little corn tortillas filled with an array of veggies and sauces is a dream come true. This time I used plant-based meat crumbles. It was by Gardein. This isn’t a sponsored post – I just really like them and they are GMO free.
The filling is a skillet recipe where all you have to do is add all of the ingredients to a pan and cook for a few minutes. That’s it! Stuff those taco shells!
Fiestas are also a really fun theme to plan for a party. Use your most colorful plates and napkins. A big pitcher of margaritas for adults and a pitcher of lemonade slushies for the kiddies would be a perfect party. Why not have two different taco choices but just make sure Mexican Sloppy Joe Tacos is one of them. It has a unique flavor and people love them.
There are two side dishes that would work perfectly with these Mexican Sloppy Joe Tacos to make your meal a dinner. They are Spanish Rice with Pinto Beans and Homemade Slow Cooker Refried Beans and are both really popular.
Shredded cabbage mix makes this taco assembly really easy. For some reason the combination is really good together. You can add a whole lot more shredded cabbage to your taco too. Just hold it over your plate and enjoy.
Mexican Sloppy Joe Tacos
Mexican Sloppy Joe Tacos are unusual and delicious and they will take you under 20 minutes
- 10 ounce package beefless ground beef about 10 ounce package
- 18 ounce can diced tomatoes
- 1/2 cup of your favorite salsa
- 1 tablespoon Worcestershire sauce make sure you get a vegan variety
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar organic
- 8 taco shells
- 1 cup cabbage
- 1 avocado
- 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.
Let cool to room temperature and then pack in rigid sided freezer safe containers.
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.