Snappy Joes on Texas Toast - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Make sloppy joes with pizzazz -- sweet-hot additions served open-faced on fresh-baked bread make them anything but ordinary.
Ingredients
- 1/4 cup butter, softened
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- 1 clove garlic, finely chopped
- 1/4 cup chopped fresh chives
- 1 can (11 oz) Pillsbury™ refrigerated crusty French loaf
- 1 tablespoon Crisco® Light Olive Oil
- 1 1/2 lb extra-lean (at least 90%) ground beef
- 1/2 cup pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved
- 1 teaspoon ancho chili or chili powder
- 1 can (8 oz) Muir Glen™ tomato sauce
- 1/4 cup seedless blackberry jam
- 1 tablespoon Dijon mustard
- 1/4 teaspoon coarse (kosher or sea) salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
Instructions
- Heat oven to 350 °F. In small bowl, mix butter, parsley, garlic and 2 tablespoons of the chives; set aside.
- Bake French loaf as directed on can. Cool 5 minutes; cut into 12 (1-inch) slices. Spread butter mixture on one side of each slice.
- While bread is baking, in 10-inch skillet, heat oil over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in chiles, reserved chile liquid, chili powder, tomato sauce, jam, mustard, salt and pepper; heat to simmering. Reduce heat to low; cover and cook 5 minutes.
- For each serving, place 2 bread slices on each plate; top each slice with heaping 1/4 cup beef mixture, dollop of sour cream and some of remaining chives.
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