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comfort food taco fusion

Taco Joe Sandwiches

These Taco Joe Sandwiches combine the hearty satisfaction of sloppy joes with vibrant Mexican flavors. Ground beef mingles with creamy refried beans and melted cheese, all seasoned with cumin and green chilies for a deliciously messy handheld meal that's ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 sandwiches
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 (15 1/2 ounce) can refried beans
  • 1 cup Velveeta cheese cubed and melted
  • 1 (6 ounce) can tomato paste
  • 1 (4 ounce) can green chilies drained
  • 1/2 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 1/2 cup milk
  • 6 hamburger buns
  • 1/2 cup sour cream for serving
  • shredded lettuce for garnish
  • diced tomatoes for garnish
  • sliced black olives for garnish
  • cooking spray

Equipment

  • Large skillet
  • Wooden spoon

Method
 

  1. Spray a large skillet with cooking spray and heat over medium-high heat.
  2. Add diced onion and minced garlic, sautéing until the onion becomes translucent.
  3. Add ground beef to the skillet and brown thoroughly, breaking it up with a wooden spoon as it cooks.
  4. Once browned, drain off the excess fat from the meat.
  5. Return the skillet to heat and stir in refried beans, cubed Velveeta cheese, cumin, tomato paste, and drained green chilies.
  6. Stir until completely combined, adding milk as needed to achieve a spreadable consistency.
  7. To serve, spread sour cream on each hamburger bun, then generously spoon the Taco Joe mixture on top.
  8. Finish with your choice of toppings—shredded lettuce, diced tomatoes, and sliced black olives.

Notes

For a lighter version, substitute ground turkey or chicken for the beef. Vegetarians can use black beans and chopped mushrooms instead of meat. If you don't have Velveeta, regular cheddar or pepper jack cheese works well too.
These sandwiches pair wonderfully with tortilla chips and guacamole, Mexican street corn salad, or a simple citrus slaw. Store any leftover filling in an airtight container in the refrigerator for up to 3 days.