Sloppy Joe Mini Tacos
Sloppy Joe Mini Tacos combine the bold, saucy flavor of classic Sloppy Joes with the fun, handheld joy of mini tacos.
These bite-sized treats feature seasoned ground beef in a tangy sauce, stuffed into tortillas and topped with cheese, sour cream, or fresh cilantro.
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Perfect for parties, weeknight dinners, or game-day snacking, these mini tacos deliver big flavor in every bite!
Homemade Sloppy Joes is a classic, too!
A special thanks to Stephanie Banyas, New York Times bestselling cookbook author, for a delicious flavor fusion with these Sloppy Joe Mini Tacos, courtesy of Fresh Cravings.
Ingredients for Sloppy Joe Mini Tacos
- Fresh Cravings Restaurant Style Salsa (mild or medium)
- ketchup
- yellow, brown or Dijon mustard
- Worcestershire sauce
- light brown sugar
- vegetable oil
- ground turkey or pork chorizo
- ground chuck or turkey
- salt, to taste
- freshly ground black pepper, to taste
- water
- tortillas
- fresh cilantro leaves
- cotija cheese
- Mexican blend cheese (optional)
- 1/2 red onion
Avocado Mash:
- Haas avocado
- red onion
- lime
- salt, to taste
- pepper, to taste
How to Make Mini Tacos
Preheat the oven to 300°F.
In a blender or food processor, blend the salsa until smooth. Set aside 1/2 cup for garnish. In a medium bowl, mix the remaining salsa with ketchup, mustard, Worcestershire sauce, and brown sugar until well combined.
Heat oil in a large sauté pan over high heat until shimmering. Add chorizo and ground meat, seasoning with salt and pepper to taste. Cook for about 8 minutes, breaking up the meat with a wooden spoon, until golden brown and fully cooked.
Stir in the salsa mixture and water, bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until the mixture thickens, about 10 minutes. Adjust seasoning as needed.
Wrap tortillas tightly in foil and warm them in the oven for 10 minutes. Keep them wrapped until ready to serve.
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For the avocado mash, coarsely smash the avocado halves in a medium bowl with a fork. Stir in onion and lime juice, season with salt and pepper to taste, and mix gently.
To assemble, place tortillas on a flat surface, top with the meat mixture, and garnish with reserved salsa, avocado mash, Cotija, Mexican cheese, and sliced red onion.
More Taco Variations
Discover exciting new twists on the classic taco like these mini tacos with these delicious taco variations that bring bold flavors and fresh ingredients to your table.
- Best Taco Salad
- Walking Taco Casserole
- Layered Taco Dip
- Fish Taco Bowls
- Easy Taco Bake Casserole
- Crescent Roll Taco Ring
- Slow Cooker Taco Pasta
For more mouth-watering Mexican recipes:
The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach
The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of MexicoPati Jinich Treasures Of The Mexican Table: Classic Recipes, Local SecretsMi Cocina: Recipes and Rapture from My Kitchen in Mexico
Sloppy Joe Mini Tacos
Sloppy Joe Mini Tacos combine the bold, saucy flavor of classic Sloppy Joes with the fun, handheld joy of mini tacos.
Ingredients
- 1 container (16 ounces) Fresh Cravings Restaurant Style Salsa (mild or medium)
- 3 tablespoons ketchup
- 2 tablespoons yellow, brown or Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 heaping tablespoons light brown sugar
- 2 tablespoons vegetable oil
- 8 ounces ground turkey or pork chorizo
- 8 ounces 90% lean ground chuck or turkey
- salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup water
- 15 tortillas
- 1/4 cup finely chopped fresh cilantro leaves
- 1 cup crumbled cotija cheese
- 1 cup shredded Mexican blend cheese (optional)
- 1/2 red onion, thinly sliced, soaked in ice water 30 minutes and drained
Avocado Mash:
- 1 ripe Haas avocado, halved, pitted and removed from skin
- 2 tablespoons finely diced red onion
- 1/2 lime, juice only
- salt, to taste
- pepper, to taste
Instructions
- Preheat the oven to 300°F.
- In a blender or food processor, blend the salsa until smooth. Set aside 1/2 cup for garnish. In a medium bowl, mix the remaining salsa with ketchup, mustard, Worcestershire sauce, and brown sugar until well combined.
- Heat oil in a large sauté pan over high heat until shimmering. Add chorizo and ground meat, seasoning with salt and pepper to taste. Cook for about 8 minutes, breaking up the meat with a wooden spoon, until golden brown and fully cooked.
- Stir in the salsa mixture and water, bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until the mixture thickens, about 10 minutes. Adjust seasoning as needed.
- Wrap tortillas tightly in foil and warm them in the oven for 10 minutes. Keep them wrapped until ready to serve.
- For the avocado mash, coarsely smash the avocado halves in a medium bowl with a fork. Stir in onion and lime juice, season with salt and pepper to taste, and mix gently.
- To assemble, place tortillas on a flat surface, top with the meat mixture, and garnish with reserved salsa, avocado mash, Cotija, Mexican cheese, and sliced red onion.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 370Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 54mgSodium: 590mgCarbohydrates: 32gFiber: 3gSugar: 3gProtein: 19g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
For more mouth-watering Mexican recipes:
The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within ReachThe Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of MexicoPati Jinich Treasures Of The Mexican Table: Classic Recipes, Local SecretsMi Cocina: Recipes and Rapture from My Kitchen in Mexico