Ingredients Jump to Instructions ↓

  1. 1 lb ground turkey

  2. 1/2 large or 1 small green green pepper diced

  3. 1 celery stalk diced fine

  4. 2 teaspoons minced garlic

  5. 1 small onion chopped

  6. 1 can diced tomatoes

  7. 14 1/2 oz, I use Mexican (if not available, plain is fine)

  8. 1 can tomato sauce

  9. 8 oz 3 oz tomato paste or just a couple of tablespoons

  10. 1 tablespoon worcestershire Pinch of sugar

  11. 2 teaspoons cumin (1 for the sloppy joe mix; and 1 for the cornbread mix)

  12. 2 teaspoons chili powder (to taste) (1 for the sloppy joes; 1 for the cornbread) Salt and pepper to taste

  13. 2 tablespoons olive oil

  14. 2 boxes of Jiffy Corn Bread mix or your favorite mix Eggs and milk according to box directions

  15. 1/4 cup diced green chilis

  16. 2 cups pepper jack cheese (1 cup for the cornbread; 1 cup for a garnish) Cumin, the remaining teaspoon

  17. 3 scallions diced for a garnish

Instructions Jump to Ingredients ↑

  1. First is to prepare your vegetables. Chop your celery, pepper and onion. Then in a large deep pan, saute your vegetables in olive oil. After the vegetables are slightly soft 3-4 minutes, add the turkey and cook until brown. Break up the meat as it cooks. Add all the tomato ingredients, seasoning, herbs, sugar, worscestershire and cook for 30-40 minutes. The sauce will get nice and thick. Now make the corn bread as the Sloppy Joe’s cook. Make the corn bread according to directions, Add the green chilis, chili powder, cumin and cheese. Mix and put in a 9×9 square pan. I like to line mine with parchment paper so it doesn’t stick, but that is optional. Bake according to directions and until you can insert a knife in the center and it comes out clean. Let the cornbread slightly cool. Slice a nice size piece and then slice in half to make “like” an open sandwich. Top with the sloppy joe mix. Garnish with cheese and scallions. Serve with your Mexican coleslaw and you have a perfect dinner. ENJOY!!


Send feedback