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Ancho BBQ Sloppy Joes with Pickle Slices & Oven Gold Potatoes Recipe

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This recipe for Ancho BBQ Sloppy Joes with Pickle Slices & Oven Gold Potatoes is from Hello Fresh Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz Yukon Gold Potatoes
1 Yellow Onion
1 Dill Pickle
2 Potato Buns
4 Tbsp Classic BBQ Sauce
2 Tbsp Ketchup
1 tsp Ancho Chili Powder
1 Beef Stock Concentrate
1 Tbsp Cornstarch
10 oz Ground Beef
Directions:
Directions:
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Cut potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until lightly browned and tender, 18-20 minutes.

While potatoes roast, halve, peel, and dice onion. Thinly slice pickle into rounds. Halve buns. In a small bowl, combine BBQ sauce, ketchup, chili powder, stock concentrate, half the cornstarch, and 1 TBSP water. Set aside.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring, until softened, 4-5 minutes. Add beef; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in the next step).
Add BBQ sauce mixture to pan. Cook, stirring, until sauce has thickened and beef is cooked through, 2-3 minutes. Taste and season with salt and pepper. Turn off heat.
While filling cooks, toast buns until golden brown.

Divide buns between plates; stuff with as much beef filling and sliced pickle as you like. Serve with potato rounds and any remaining sliced pickle on the side. 820 calories

 

 

 

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