Skillet Sloppy Joe Tacos

Everything you love about tacos, coupled with the best in sloppy Joe's! Beefy, ultra-seasoned filling, dotted with sweet corn and bell peppers, nestled into crunchy taco shells, and adorned with toppings. Culinary fusion at its finest!

When you think about it, the flavor components in tacos and sloppy Joe's are pretty similar. Chili powder and oregano are in both, and you often find some sort of tomato product in sloppy Joe's (ketchup or tomato puree). In tacos, you have salsa! I always put corn in my sloppy Joe's, and it's certainly a welcome addition to crunchy tacos. In this recipe, I used Mexicorn, a one-stop-shop for flavor because it's a combo of sweet corn kernels and red and green bell peppers (that also means you can skip the pepper seeding/chopping steps). 

When it comes to toppings and fillings, you can go to town and have a little fun. I chose lettuce, green onions, cilantro, and cheddar cheese. You can choose any of those, plus add fresh chopped tomatoes, hot sauce, jalapeños, and more. 

You might also love that this is a gluten-free alternative to the classic sloppy Joe sandwich! 

And it's a great recipe for kids and parties!

Skillet Sloppy Joe Tacos

1 tablespoon olive oil
1/2 cup minced onion, red, white or yellow (if you don't have fresh onions, add 1/2 teaspoon onion powder when you add the dried herbs)
2 cloves garlic, minced (if you don't have fresh garlic, add 1/2 teaspoon garlic powder when you add the dried herbs)
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup beef broth
1 cup ketchup
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup Mexicorn (canned corn with red and green bell peppers) or canned or frozen corn, keep frozen until ready to use
4-8 crunchy taco shells of choice, or soft corn or flour tortillas, or rolls, warmed if desired 
Optional toppings/fillings: 
Chopped green onions
Fresh cilantro
Lettuce
Shredded cheddar cheese, Mexican cheese blend, Monterey Jack, or pepper jack cheese

Heat the oil in a large skillet over medium heat. Add the onion and cook for 3 minutes, until soft. Add the garlic and cook for 30 seconds. Add the beef and cook until browned and cooked through, breaking up the meat as it cooks. If necessary, drain away any fat. 
Add the chili powder, oregano, basil, salt, and pepper and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant. 
Add the broth, ketchup, Dijon mustard, and Worcestershire sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Stir in the Mexicorn and simmer for 3 to 5 minutes to heat through. Season to taste with salt and black pepper. 
Serve the beef mixture with the warm taco shells (or whatever vehicle you desire!) and desired toppings/fillings. Store leftovers in an airtight container in the refrigerator for up to 3 days. 
Serves 4