Sloppy Joe Taco Cups Recipes

Steps:

• Heat a large pan over medium heat and add the oil. When hot, add the meat, cayenne, cumin and some salt and pepper. Cook, without stirring, until the meat is browned on the bottom, about 5 minutes. Break it up with a wooden spoon, then add the onions and garlic and cook for 2 more minutes.
• Add the tomato, liquid, mustard and sugar, if using, to the pan and bring to a simmer; simmer for 5 minutes.
• Toast the tortillas or buns. Serve the sloppy joe mixture on the tortillas or buns and top with your favorite toppers.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the onion, 2 tablespoons of the vinegar and 1/4 teaspoon salt in a small bowl and toss to coat; set aside.
• Combine the coleslaw, pickles, 3 tablespoons of the vinegar and 1/4 teaspoon salt in a medium bowl and toss to coat; set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring frequently, until beginning to brown, about 4 minutes. Stir in the taco seasoning and 1/2 teaspoon salt and continue to cook until the meat is cooked through, 2 minutes more. Reduce the heat to low, stir in the ketchup, sugar, 1/2 cup water and remaining 1 tablespoon vinegar and simmer, stirring occasionally, until the sauce is slightly thickened, about 8 minutes.
• Meanwhile, put the tortilla bowls on a baking sheet and sprinkle with the pepper jack. Bake until the pepper jack is melted and the tortilla bowls are slightly golden in spots, about 5 minutes.
• Drain the liquid from both the coleslaw and onions. Divide the meat among the tortilla bowls and top with the coleslaw and onions.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Serve on buns.

Steps:

• Set oven to 350 degrees.
• Separate the biscuits and press into a 3-1/2-inch circle.
• Place over the UNDERSIDE of a standard-side muffin tin, pressing around the cup to shape into a "bowl".
• Bake for 12-15 minutes or until browned.
• Remove and place baked cups on a serving platter.
• In a skillet brown the beef with onions, garlic and green pepper until browned; season with salt and pepper.
• Add in taco seasoning, water and sloppy Joe sauce; simmer for 6-7 minutes or until hot and bubbly, stirring occasionally.
• Stir in 1 cup cheese; mix until combined.
• Spoon the cooked beef/cheese mixture evenly between the baked "cups".
• Top with lettuce, tomato and more shredded cheese.
• Top with sour cream and sliced olives.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles. Stir in the tomato sauce, garlic powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Fill each taco shell with 1/4 cup beef mixture and toppings of your choice.

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
• Meanwhile, heat taco shells as directed on box.
• Stir sloppy joe sauce, bell pepper and corn into ground beef. Cook 2 to 3 minutes longer, stirring occasionally, until mixture is hot and bubbly.
• Spoon about 1/4 cup beef mixture into each warm taco shell; top with olives, lettuce and cheese.