In the sandwich world there are sloppy joes, and then there are Sloppy Joe’s! These are that kind. The latter. The kind that short-circuit the more disciplined side of your brain that always says “oh, I’ll just have one, thank you.” No, I’m telling you right now that you will not be having just one. Because these are sliders... little baby sloppy joes and the first one is simply a fun little tasting. Just eating two will be showing a fairly high degree of self control, and beyond that (3,4,5...), I would say you would be responding normally. And when I say normally, I mean pretty much like me.
The inspiration for these came from watching a very talented and highly respected Mexican chef make a Mexican sloppy joe that just seemed sort of disappointing to me. I’m sure it was totally good and all, but sometimes these culinary moments just feel like lost opportunities that I need to fix somehow.
So that’s what I did. You probably do this all the time too. You just ask yourself the question, “what’s wrong with this picture and how can I fix it?” And the next thing you know, you’ve got something awesomely tasty sitting in front of you. At least that's what happened this time.
I mean, firstly, who doesn’t love a slider? They’re just so cute, and when it comes to sloppy joes, I think the slider version is maybe easier to eat than a full-size one. And they’re exactly what you want to eat at a football party, right? Abso-freakin-lutely!. Secondly, I must have cheese, thirdly, I must have avocado, and fourthly, I just want something really, really good.
And thus was born the Mexican Sloppy Joe Slider, Circle B Kitchen style. Here’s the recipe…
Mexican Sloppy Joe Sliders
Adapted from The Kitchen
These are just so good, people. However many you were planning on making, double that. They go down easy and disappear fast. If you’d like your joes to be spicy, you can use a spicy enchilada sauce or add in some crushed red pepper or cayenne, your favorite hot sauce, or use pepper jack cheese or all of the aforementioned.
Makes about 12 sliders
1 lb ground meat (I used ground turkey)
½ cup chopped onion
2 teaspoons taco seasoning (store-bought or homemade)
1 to 2 cups enchilada sauce (store-bought or homemade)
12 slider buns
12 slices of cheese (jack, cheddar, pepper jack, whatever)
12 slices of avocado
Crumble the ground meat into a nonstick skillet and when it’s almost cooked through, add the chopped onion. Continue to cook until the onion is soft and the meat is cooked through. If you’re using ground turkey, you might want to add a tablespoon of vegetable oil to the pan first.
Once the meat is cooked, reduce the heat to low and stir in the taco seasoning. Let this cook for about 5 minutes or and then add the enchilada sauce. Start with 1 cup and then add more as needed to get your meat to your preferred sloppiness and then taste for salt, seasoning and spice levels. Adjust as necessary.
Keep the meat warm while you slice little squares of cheese that will fit your sliders. Go ahead and eat those little pieces you had to slice off.
To assemble, place a good bit of the meat on the bottom bun and top that with a slice of cheese. Place an avocado slice on top of the cheese and then the top bun.
Warm these in a low oven until the cheese melts and the buns are warmed through. Serve warm and eat without thought of tomorrow.