Smoky Ancho BBQ Sloppy Joes with Crispy Potato Rounds

Remember the sloppy joes from your school cafeteria? This grown-up version is everything you loved, but so much better. We’ve swapped the gloppy sauce for a rich, smoky ancho BBQ sauce that’s perfectly tangy and sweet. Tender ground beef is simmered in that sauce until thick and irresistible, then piled onto soft potato buns with crunchy dill pickle slices.

On the side, we’ve got crispy oven-roasted potato rounds seasoned with a savory fry seasoning. They’re the perfect companion to soak up any extra sauce. This is comfort food at its finest-messy, satisfying and guaranteed to bring a smile to your face. Just keep those napkins handy!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Slice 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.
2. While potatoes roast, halve, peel and dice onion. Halve buns. In a small bowl, combine BBQ sauce, ketchup, chili powder, stock concentrate, half the cornstarch and 1 TBSP water. (For 4 servings, use all the cornstarch and 2 TBSP water.) Set aside.
3. 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).
4. Add BBQ sauce mixture to pan with beef. Cook, stirring, until sauce has thickened and beef is cooked through, 2-3 minutes. Taste and season with salt and pepper. Turn off heat.
5. While filling cooks, toast buns until golden brown.
6. Fill buns with as much beef filling and sliced pickle as you like. Divide sloppy joes between plates. Serve with potatoes and any remaining pickle on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold with russet or red potatoes. Just adjust the roasting time as needed until tender.

Can I make the sloppy joe filling ahead of time?

Absolutely! The filling can be made up to 2 days in advance and stored in the fridge. Reheat gently on the stove before serving.

What can I use instead of potato buns?

Any soft burger bun or even a hearty roll will work. Brioche buns are also a great option.