Sloppy Josés

My Tex-Mex take on an old favorite.  This version is healthier and tastier then that stuff from a jar!  The carrots add crunch, sweetness, and fiber.


Servings: 4-6
Time:  Prep:  10 minutes    Cooking: 30 minutes
Hardware:  A cutting board and knives, measuring spoons and cups, a large heavy bottomed skillet, a colander, a can opener, and a wooden spoon  


Ingredients: 

• 1 small onion diced (½ cup)
• 1 small carrot (1/8 cup)
• 1 pound ground beef (you can substitute ground turkey for less fat or tofu crumbles-I like BOCA Crumbles-to make this vegetarian*.)
• 1-15 oz can of tomato sauce
• ½ cup of your favorite chunky salsa (I like Desert Pepper Trading Company)
• 1 tablespoon of white vinegar
• 1 tablespoon of Worcestershire sauce
• 2 tablespoons of brown sugar
• 2 tablespoons of Dijon mustard
• 1 teaspoon taco seasoning (You can make your own)
• 1-2 teaspoons of hot sauce (according to taste)
• S&P to taste
• Hamburger buns, lettuce, tomatoes, cheddar cheese  
• (*Cooking spray if you are making the vegetarian version)

1. Wash the onion and dice it.
2. Shred the carrot and then dice it, the smaller the better.
3. Heat the pan on medium high. (If you are using tofu crumbles you will need to spray the pan with cooking spray.)
4. Add the onion, carrot, and ground meat to the pan.  Cook and crumble until the meat is brown and cooked through (7-10 minutes).  Drain the meat mixture in the colander and rinse under hot water to remove the extra fat. (*If you are using tofu crumbles you will only need to cook for about 5 minutes and you will not need to drain the mixture.)
5. Return the meat mixture to the medium high pan.  Add all the remaining ingredients and stir until everything is completely incorporated.
6. Allow the Josés to come to a boil and then turn the heat down to low.
7. Simmer the Josés, uncovered for about 20 minutes, stirring occasionally.
8. Serve on hamburger buns with lettuce, slices of tomato, and slices of cheddar cheese.