Sloppy Jose Supper
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
Sloppy Jose Supper1 pkg. (8.5 oz.) corn bread muffin mix
1 lb. lean ground beef
1/2 cup chopped sweet red pepper
1/3 cup chopped onion
1 celery rib, chopped
2 garlic cloves, minced (I used jarred minced garlic)
1 chipotle pepper in adobo sauce, chopped
1 tsp. chili powder
1/2 to 1 tsp. ground cumin
1 1/4 cups salsa (I used mild, but you can select your own heat level!)
2 tbsp. chili sauce
2/3 cup shredded Mexican cheese blend
Note: I couldn't find chipotle peppers in adobo sauce, even when I looked in Hutchinson. So I used fire-roasted red peppers. I also think you could leave them out entirely.
Prepare and bake cornbread according to package directions. Note: I did throw in a handful of cheese to the batter. If you wanted spicier cornbread, you could also add some chopped jalapenos.
Meanwhile, in a large skillet, cook the beef, red pepper, onion and celery over medium heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.
Stir in salsa and chili sauce; simmer for 3 to 5 minutes or until slightly thickened.
Cut cornbread into squares. Top each square with beef mixture, sprinkle with cheese and top with sour cream.
True confessions: The original recipe said you should cut the cornbread into 9 pieces and then set aside four of the pieces for another use. That would not be an acceptable amount of food for Randy, so you can judge your family's appetites accordingly. I probably served him 1/4 of the cornbread and 1/4 of the meat mixture for his dinner, which I then paired with a green salad.
He looked forward to some of the leftovers for supper, which, I suppose, would truly make it a Sloppy Jose Supper.
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