These Sloppy Joes are so quick and easy. Slightly sweet, slightly tangy and so, so good. I think Sloppy Joes are one of those foods that people either love or hate, depending on how they’re made. Sometimes I think they get a bad rap, but I have always loved them, even when my mom made them with Manwich instead of her homemade version. I think sloppy joes are definitely one of those nostalgic comfort foods, don’t you?
This recipe is so simple and can easily be adjusted to fit your tastebuds. It calls for a can of chicken gumbo soup (please don’t freak out) which might seem kind of weird, but it makes these so good. My boys love them and I love knowing that I can make them for dinner and won’t have any complaints.
These sloppy joes have saved me many times over the years during our school Book Fairs that I was in charge of for years. Without fail, I would make these sloppy joes one of the nights I’d be gone and then put the meat in my slow cooker on warm so dinner would be ready whenever my boys wanted to eat. Sometimes I put a butter on the buns and toast them on a griddle or skillet. It’s not necessary, but it gives a little bit of crispness to the sandwiches, aaaand doesn’t butter just make things a whole lot better?
With school out now and your kids home possibly driving you crazy, quick and easy meals like this are much needed. Oh and potato chips are a must. It’s kind of like peanut butter and jam go together, we think sloppy joes and potato chips definitely go together.
- 1 lb. ground beef
- 1 can Campbell's Chicken Gumbo soup (undiluted)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. Worcestershire sauce
- 1/4 cup ketchup
- 3/4 tsp. mustard
- 2-4 Tbsp. brown sugar (depending on how sweet you like it)
- Pinch of red pepper flakes (optional)
In a large skillet brown ground beef over medium heat until no longer pink. Drain off any grease.
Add remaining ingredients and stir until well combined. Bring to a low boil and reduce heat and simmer for 15-20 minutes.
Serve on hamburger buns.
I've been making these sloppy joes for years. My husband's grandma made hers using chicken gumbo soup and the first time I tasted them I was hooked. She didn't have an exact recipe, she just told me what she put in it and said the amounts were always different. So like her, I've never really measured ingredients, but have been keeping closer tabs lately so I could share the recipe. Feel free to adjust amounts according to your tastebuds. If you don't like your sloppy joes sweet, stick to 2 Tbsp. brown sugar or leave it out, if you want more "tang", add an extra squirt of mustard, etc.
Also, sometimes I butter and toast our buns and other times I don't. It's totally a personal preference. We sometimes throw a slice of cheese on top which makes them even more fabulous.