Not my Mom's Sloppy Joes

Source

Six O'Clock Scramble

Ingredients

Display units in Metric

1	lb.	ground turkey beef or vegetarian ground meat, or 28 - 30 oz. pinto beans, drained and rinsed
¹⁄₂		yellow onion finely diced
1		red or yellow bell pepper finely diced
1	large	carrot finely diced
15	oz.	tomato sauce
1	Tbsp.	brown sugar
2	Tbsp.	Worcestershire sauce
2	Tbsp.	ketchup
8		whole wheat buns (or use taco shells)

In a large skillet over medium heat, brown the meat in its own juices until it is almost cooked through. (If you are using vegetarian ground "meat" or the beans, add them after the tomato sauce instead). (Meanwhile, start the potato chips, if you are serving them.)

Drain off the excess liquid, if necessary, and add the diced vegetables to the skillet (if you are making a meatless version, heat 1 Tbsp. olive oil in the skillet before adding the vegetables).

Sauté the mixture for 2 minutes and add all the remaining ingredients, except the buns. Bring it to a boil, reduce the heat, cover the skillet, and simmer it for 15-20 minutes until the vegetables are tender. At this point you can refrigerate or freeze the mixture, or proceed to the next step.

To serve the sandwiches, lightly toast the buns and fill each one with a large spoonful of the meat mixture.

In a large skillet over medium heat, brown the meat in its own juices until it is almost cooked through. (If you are using vegetarian ground "meat" or the beans, add them after the tomato sauce instead). (Meanwhile, start the potato chips, if you are serving them.)
Drain off the excess liquid, if necessary, and add the diced vegetables to the skillet (if you are making a meatless version, heat 1 Tbsp. olive oil in the skillet before adding the vegetables).
Sauté the mixture for 2 minutes and add all the remaining ingredients, except the buns. Bring it to a boil, reduce the heat, cover the skillet, and simmer it for 15-20 minutes until the vegetables are tender. At this point you can refrigerate or freeze the mixture, or proceed to the next step.
To serve the sandwiches, lightly toast the buns and fill each one with a large spoonful of the meat mixture.

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