Tangy Sloppy Joe filling heaped atop a flaky biscuit? Yes please. This family-friendly dinner packs flavor and sneaks some veggies in, too. There’s bell pepper in the beef filling and crispy roasted broccolini alongside. You can substitute regular broccoli for the broccolini if you can’t find it or if picky eaters will be wary. Ground round has 80% lean meat and 20% fat, a great ratio for juicy, tender beef. If you have the time (and a favorite recipe) homemade biscuits would work well here. Serve with extra napkins—it’s a delightfully hands-on meal!
1 16-oz. can refrigerated large biscuits
2 bunches Broccolini, ends trimmed
1 tablespoon olive oil
1¼ teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
1 pound ground beef
1 medium yellow onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, chopped
1 15-oz. can tomato sauce
2 tablespoons light brown sugar
2 tablespoons Worcestershire sauce
1½ teaspoons red wine vinegar
4 tablespoons unsalted butter
Sat fat 17g
How to Make It
Bake biscuits according to package directions.
Adjust oven temperature to 425°F. Toss Broccolini with oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast until tender, 20 to 22 minutes.
Meanwhile, heat a large skillet over medium-high. Add beef, onion, bell pepper, garlic, and remaining ¾ teaspoon salt and ½￼ teaspoon pepper; cook, stirring often, until beef is cooked through and vegetables are tender, 8 to 10 minutes. Reduce heat to medium-low; stir in tomato sauce, sugar, and Worcestershire. Simmer, stirring, until slightly thickened, about 5 minutes. Stir in vinegar.
Spread biscuits with butter, top with sloppy joe mixture, and serve with Broccolini.
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