Sloppy Joes with radish-cucumber salad

Chef's Choice

4 Servings, 630 Calories/Serving

20 – 30 Minutes

These family-friendly ground beef sandwiches get a fun south-of-the-border twist from mild green chiles and crushed roasted tomatillos.


  • 1 pound ground beef
  • Sloppy Joe seasoning blend (Worcestershire sauce - tomato paste - granulated garlic - cumin - coriander - chili powder)
  • ¼ cup diced mild green chiles
  • 3 ounces crushed tomatillos
  • 4 whole wheat buns
  • 4 slices cheddar cheese
  • 2 limes
  • ½ pound Savoy cabbage
  • 2 or 3 red radishes
  • 1 cucumber
  • 1 avocado
  • 3 or 4 sprigs fresh cilantro
  • ¼ cup pickled jalapeños (optional)

Chef's Tip

Who Was Joe?
And why was he so sloppy? Our favorite story goes, José Abeal y Otero ran a bar in Havana, Cuba, where he earned the nickname Sloppy Joe for his lack of tidiness, and served the sandwiches to regulars like Ernest Hemingway. Lore has it Hemingway himself introduced them to the United States.



Prep and cook the beef

Heat the oven to 350ºF.
  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the beef and Sloppy Joe seasoning blend, season with salt and pepper, and cook, stirring to break up the meat, until the beef is browned and cooked through, 4 to 6 minutes. Stir in the green chiles and tomatillos, season to taste with salt and pepper, and cook until slightly thickened, 1 to 2 minutes. If you prefer a saucier mixture, stir in 2 to 4 tablespoons water. Remove from the heat.
While the beef cooks, prepare the buns.


Toast the buns and melt the cheese

On a sheet pan, lay the buns, cut sides up, and place 1 slice cheddar cheese on each bottom bun. Toast in the oven until the cheese melts, 4 to 6 minutes. While the buns toast, prepare the salad.


Prep the salad ingredients

  • Juice the limes.
  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Trim the ends from the radishes. Cut the radishes in half, then cut the halves into thin half-moons.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Coarsely chop the cilantro.


Dress the salad

In a large bowl, stir together 2 to 3 tablespoons lime juice and 1 tablespoon oil; season to taste with salt and pepper. Add the cabbage, radishes, cucumber, avocado, and cilantro and toss to coat.



Place the bun bottoms, cut sides up, on individual plates. Pile the beef mixture on top and garnish with the pickled jalapeños, if using, then close with the bun tops. Serve the radish-cucumber salad on the side.

Kids can!
  • Put the cheese on the buns.
  • Juice the limes.
  • Dress the salad.
  • Serve the meal.
  • Clear the table.

Nutrition per serving: Protein: 33g (66% DV), Fiber: 11g (44% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3g, Saturated Fat: 11g (55% DV), Cholesterol: 100mg (33% DV), Sodium: 740mg (31% DV), Carbohydrates: 41g (14% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: milk, wheat, soy, eggs, fish (in the Worcestershire sauce).