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Mexican Sloppy Joes

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It’s time to switch out the old-fashioned Sloppy Joes with this Mexican Sloppy Joes version. Since school is started, I’m really trying to get on a dinner schedule. It is part of my grand plan to get more organized. I’m trying to plan out the meals for the week which means I’ve had to sit down and think about the meals that my family really likes.

Today I wanted to share with you one of my kids’ favorite dinners. Lucky for me, it’s easy to make and they actually eat it. Win-win for everyone.

sloppy joes with potatoes and corn

Ingredients:

2 cans (8 ox each) Pillsbury refrigerated crescent dinner rolls

1/2 lb lean ground beef

2 Tablespoons Taco Seasoning

1 cup Salsa

1 cup shredded Cheddar-Jack Cheese OR Kraft Pepper Jack Cheese

1 egg, beaten

1 tablespoon Panko

Mexican Sloppy Joes

Preparation:

1. Preheat oven to 375 degrees. Spray cookie sheet with cooking spray. Unroll both cans of dough on floured work surface. If you are using crescent rolls, pinch the seals together to seal. Cut each sheet (one can = one sheet) into four rectangles. You will have a total of 8 rectangles when you are done.

2. Cook beef in a skillet over medium-high heat 5 to 7 minutes until thoroughly cooked. Stir in taco seasoning mix and salsa; simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with cheese. (I used Pepper-Jack for the adults and Cheddar-Jack for the kids!)

Mexican Sloppy Joes

3. Fold dough over to cover the meat and make a smaller rectangle; press edges with fork to seal. Brush with egg. Sprinkle with Panko. Repeat with remaining dough and filling. Carefully place on cookie sheet.

Mexican Sloppy Joes
Mexcian dinner

4. Bake for 15 minutes or until deep golden brown.

Mexican Sloppy Joes

I serve them with a potato and a vegetable.

Mexican dinner

Adapted from Pillsbury Cookbook.

sloppy joes with potatoes and corn

Mexican Sloppy Joes

Hollie Schultz
These Mexican Sloppy Joes are a new, updated version of what your mom made.
No ratings yet
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Entree
Cuisine Mexican
Servings 6 servings
Calories 423 kcal

Ingredients
  

  • 2 cans Pillsbury refrigerated crescent dinner rolls
  • 1/2 lb lean ground beef
  • 2 Tablespoons Taco Seasoning
  • 1 cup Salsa
  • 1 cup shredded Cheddar-Jack Cheese
  • 1 egg beaten
  • 1 tablespoon Panko

Instructions
 

  • Preheat oven to 375 degrees. Spray cookie sheet with cooking spray. Unroll both cans of dough on floured work surface. If you are using crescent rolls, pinch the seals together to seal. Cut each sheet (one can = one sheet) into four rectangles. You will have a total of 8 rectangles when you are done.
  • Cook beef in a skillet over medium-high heat 5 to 7 minutes until thoroughly cooked. Stir in taco seasoning mix and salsa; simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with cheese. (I used Pepper-Jack for the adults and Cheddar-Jack for the kids!)
  • Fold dough over to cover the meat and make a smaller rectangle; press edges with fork to seal. Brush with egg. Sprinkle with Panko. Repeat with remaining dough and filling. Carefully place on cookie sheet.
  • Bake for 15 minutes or until deep golden brown.
  • I serve them with a potato and a vegetable.

Nutrition

Calories: 423kcalCarbohydrates: 35gProtein: 17gFat: 25gSaturated Fat: 12gTrans Fat: 1gCholesterol: 70mgSodium: 1129mgPotassium: 286mgFiber: 1gSugar: 10gVitamin A: 514IUVitamin C: 1mgCalcium: 159mgIron: 2mg
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