Mexican Sloppy Joes
|Vegetable oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Onion||1 , chopped|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Ground beef||1 Pound|
|Tomato sauce||14 Ounce (1 Can, 398 Milliliter)|
|Chili powder||2 Teaspoon|
|Granulated sugar||1 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Canned whole kernel corn||12 Ounce, drained (1 Can, 341 Milliliter)|
|Shredded lettuce/Shredded carrot||1⁄4 Cup (4 tbs)|
|Chopped green pepper/Green onions||1|
|Grated cheese||2 Tablespoon|
Meat Filling: In large saucepan or slillet, heat oil.
Cook garlic, onion and celery until softened.
Stir in beef and cook until no longer pink.
Add tomato sauce, chili, sugar, salt and cumin.
Simmer, uncovered, for 7 to 10 minutes or until sauce thickens slightly.
Stir in corn and heat through.
Fill taco shells with meat filling or spread over toasted French bread or rolls.
Toppings: Pass bowls of your favorite toppings to sprinkle over meat mixture.