Sloppy joe casserole
Tangy sloppy joe filling and melted cheddar under a golden layer of biscuit bites, all the fun of sloppy joes with a fork.
- 45 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $1.93 a serving
- 520 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 yellow onion, diced
- ½ green bell pepper, diced
- 2 cloves garlic, minced
- 1 lb 85/15 ground beef
- 1 can tomato sauce
- ⅓ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp yellow mustard
- 1 cup shredded cheddar, divided
- 1 can refrigerated biscuit dough
From your pantry
- 1 tbsp brown sugar
- 1 tsp chili powder
- ½ tsp salt
Each serving has about 520 calories, 24 g protein, 45 g carbs and 27 g fat, and costs about $1.93 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No 85/15 ground beef? 90/10 ground beef works.
- No tomato sauce? Crushed tomatoes work.
- No yellow mustard? Dijon mustard works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F. the onion and pepper and the garlic.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Heat a large over medium-high and cook the beef, onion and pepper 7 to 8 minutes, breaking up the beef, until no pink is left. Spoon off the fat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir in the garlic for 30 seconds, then the tomato sauce, ketchup, brown sugar, Worcestershire, mustard, chili powder and salt. 5 minutes, until thick.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Low heatTimer: 5 min
Spread the filling in a 9x13-inch baking dish and scatter half the cheddar over it.
Separate the biscuits, cut each into quarters, and scatter the pieces over the top.
Dolly’s tip: Leave little gaps between the pieces so the sauce can bubble up and the biscuits bake through.18 to 22 minutes, until the biscuits are and cooked through.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 20 min
Dolly’s tip: Pull a piece apart. If it’s still doughy inside, give it 3 more minutes.Scatter the rest of the cheddar over the top, 2 minutes to it, and let it sit 5 minutes before serving.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 2 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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