Garden Sloppy Joes

9 servings | serving size: ½ cup

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash whole, fresh produce under cold running water by gently rubbing onion and peppers and scrubbing carrot with a clean vegetable brush. Prewashed, packaged items do not require further washing.

Ingredients

• 1 medium onion, chopped
• 1 large carrot, chopped or shredded
• 1 cup chopped green pepper (fresh or frozen)
• 1-pound lean ground beef (10% fat)
• 1 can (8 ounces) no salt added tomato sauce
• 1 can (15 ounces) no salt added diced tomatoes
• 1 can (8 ounces) mushrooms, drained
• ¼ cup barbecue sauce
• 2 teaspoons brown sugar
• 2 teaspoons ketchup
• Whole wheat buns (optional)

Directions

1. Sauté onions, carrots, green pepper, and ground beef in a saucepan over medium-high heat until the internal temperature of the meat reaches 160°F on a food thermometer.
2. Rewash hands with soap and water after touching raw meat.
3. Add tomato sauce, diced tomatoes, mushrooms, barbecue sauce, brown sugar, and ketchup.
4. Bring to a boil.
5. Reduce heat and simmer uncovered for 15 to 20 minutes or until thick, stirring occasionally.
6. Serve on whole wheat buns if desired.
7. Refrigerate leftover food in shallow containers within 2 hours.  Use within 3 to 4 days or freeze for future use.

Recipe adapted from Maine SNAP-Ed: Garden Sloppy Joes