Why You’ll Love these Taco Joes
If you’re tired of ordinary sloppy joes, these Taco Joes are about to become your new weeknight favorite. I love how they combine the messy, satisfying goodness of sloppy joes with Mexican-inspired flavors—cumin, green chilies, and all those fresh toppings.
The creamy Velveeta and refried beans create this incredibly rich base that holds everything together. Unlike traditional tacos that crack and spill, these stay put on a soft bun. Perfect for kids who can’t seem to keep a taco shell intact, right? And the customizable toppings mean everyone gets exactly what they want. No arguments at dinner time. A small miracle.
What Ingredients are in Taco Joes?
Taco Joes are the perfect mashup of sloppy joes and tacos, combining the best of both worlds into one deliciously messy sandwich. The ingredient list might look a bit long at first glance, but most of these items are probably already in your pantry or fridge.
What makes these Taco Joes special is the combination of savory ground beef with creamy refried beans and melted Velveeta, all seasoned with a hint of cumin and the mild heat from green chilies.
- Cooking spray
- 1/2 small onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 (15 1/2 ounce) can refried beans
- 1 cup Velveeta cheese, cubed and melted
- 1 teaspoon cumin
- 1 (6 ounce) can tomato paste
- 1 (4 ounce) can green chilies, drained
- 1/2 cup milk
- 6 hamburger buns
- 1/2 cup sour cream
- Shredded lettuce, for garnish
- Diced tomatoes, for garnish
- Sliced black olives, for garnish
Don’t feel too constrained by the toppings list, though. The beauty of Taco Joes is their versatility.
Can’t stand olives? Skip them. Want to add some jalapeños for extra kick? Go for it. Prefer shredded cheddar instead of the melted Velveeta in the mixture? That works too, though you might need a bit more milk to keep everything creamy.
And while the recipe calls for hamburger buns, you could easily swap in brioche buns for a touch of sweetness or even slider buns for a party-friendly version.
How to Make these Taco Joes
Making Taco Joes couldn’t be simpler, and they come together in about 30 minutes—perfect for those nights when you need dinner on the table quickly. Start by spraying a large skillet with cooking spray and heating it over medium-high heat. Toss in 1/2 small diced onion and 3 minced garlic cloves, sautéing them until the onion becomes translucent and your kitchen fills with that irresistible aroma. This flavor base is what makes these Taco Joes so much better than anything from a packet.
Next, add 1 pound of ground beef to the skillet and brown it thoroughly, breaking it up with a wooden spoon as it cooks. Once browned, drain off the excess fat—nobody wants a greasy Taco Joe.
Now for the transformation: return the skillet to the heat and stir in one 15 1/2 ounce can of refried beans, 1 cup of cubed and melted Velveeta cheese, 1 teaspoon of cumin, a 6-ounce can of tomato paste, and a 4-ounce can of drained green chilies.
Stir everything until it’s completely combined, adding up to 1/2 cup of milk as needed to achieve that perfect, spreadable consistency. The mixture should be thick enough to stay on your bun but not so thick that it’s difficult to eat.
To serve, spread some sour cream on each of your 6 hamburger buns, then generously spoon the Taco Joe mixture on top. Finish with your choice of toppings—shredded lettuce, diced tomatoes, and sliced black olives are classic choices, but you do you.
These messy, delicious sandwiches might require a fork (or at least a few extra napkins), but they’re worth every savory, spicy bite.
Taco Joes Substitutions and Variations
While the basic Taco Joe recipe is delicious as written, you’ve got plenty of room to play with substitutions and variations that might better suit your taste preferences or what’s already in your pantry.
Don’t have Velveeta? Regular cheddar or pepper jack works beautifully. Ground turkey or chicken can replace beef for a lighter option.
Vegetarians can swap in black beans and chopped mushrooms—I’ve done this countless times when my veggie friends visit.
For extra kick, add a dash of hot sauce or chipotle powder. Sometimes I skip the buns entirely and serve the mixture over rice or crushed tortilla chips, taco-bowl style.
What to Serve with Taco Joes
Now that you’ve mastered the art of customizing your Taco Joes, let’s talk about creating the perfect plate. I’m a firm believer that sides make the meal, and these messy, flavorful sandwiches deserve worthy companions.
My go-to sides include crispy tortilla chips with fresh guacamole or a simple Mexican street corn salad. Rice and beans work beautifully too, if you’re extra hungry.
For something lighter, try a citrusy slaw with lime vinaigrette to cut through the richness.
Remember those hot summer days? A cold Mexican-style horchata or watermelon agua fresca can cool things down nicely while complementing all those bold taco flavors.
Final Thoughts
After trying these Taco Joes for the first time, I became completely hooked on their perfect balance of textures and flavors.
They’ve now become a weeknight staple in my house, with my family requesting them regularly. Who doesn’t love that magical combination of taco seasonings and sloppy joe convenience?
What makes this recipe special is its versatility. Feel free to customize with your favorite toppings, adjust the spice level, or even swap ground turkey for beef.
The melty Velveeta creates that irresistible creaminess that brings everything together. Trust me, these messy, delicious sandwiches might just replace your standard taco night forever.
