Beef & Veggie Sloppy Joes
Our 5-ingredient recipe for Beef & Veggie Sloppy Joes gives a new twist to a familiar family favorite. Roasted red pepper soup and salsa are added to cooked ground beef adding both great flavor and vegetable goodness. Adding riced cauliflower adds even more veggies to this dish and no one but you will even know. Serve these Beef and Veggie Sloppy Joes on whole wheat buns for a delicious and satisfying dinner that?s on the table in less than 30 minutes.
Ingredients
1 pound ground beef
6 ounces frozen riced cauliflower (about 2 cups), thawed
1 can (10 1/2 ounces) Campbell's® Roasted Red Pepper Cooking Soup
1 cup Pace® Chunky Salsa
6 Pepperidge Farm® 100% Whole Wheat Hamburger Buns
6 ounces frozen riced cauliflower (about 2 cups), thawed
1 can (10 1/2 ounces) Campbell's® Roasted Red Pepper Cooking Soup
1 cup Pace® Chunky Salsa
6 Pepperidge Farm® 100% Whole Wheat Hamburger Buns
Instructions
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Add the cauliflower to the skillet and cook for 2 minutes, stirring occasionally. Stir the soup and salsa in the skillet and cook until the mixture is hot. Spoon the beef mixture on the buns and serve hot.
Add the cauliflower to the skillet and cook for 2 minutes, stirring occasionally. Stir the soup and salsa in the skillet and cook until the mixture is hot. Spoon the beef mixture on the buns and serve hot.
Beef & Veggie Sloppy Joes
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Our 5-ingredient recipe for Beef & Veggie Sloppy Joes gives a new twist to a familiar family favorite. Roasted red pepper soup and salsa are added to cooked ground beef adding both great flavor and vegetable goodness. Adding riced cauliflower adds even more veggies to this dish and no one but you will even know. Serve these Beef and Veggie Sloppy Joes on whole wheat buns for a delicious and satisfying dinner that?s on the table in less than 30 minutes.
Instructions
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.Add the cauliflower to the skillet and cook for 2 minutes, stirring occasionally. Stir the soup and salsa in the skillet and cook until the mixture is hot. Spoon the beef mixture on the buns and serve hot.
Ingredients
1 pound ground beef6 ounces frozen riced cauliflower (about 2 cups), thawed1 can (10 1/2 ounces) Campbell's® Roasted Red Pepper Cooking Soup1 cup Pace® Chunky Salsa6 Pepperidge Farm® 100% Whole Wheat Hamburger Buns
