Smoky Ancho BBQ Sloppy Joes with Oven-Roasted Potatoes and Pickles

Remember the sloppy joes from your school cafeteria? This version is a delicious upgrade, with rich ancho chili powder, tangy BBQ sauce and a hint of ketchup. The filling is hearty and satisfying, piled onto soft potato buns and topped with crisp dill pickle slices.

On the side, we’ve got oven-roasted potato rounds seasoned with a savory fry seasoning blend. They’re crispy on the outside, tender on the inside and perfect for soaking up any extra sauce. Keep those napkins handy – these sloppy joes are gloriously messy!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Dill PickleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into ½-inch thick rounds. In a bowl, toss the potato rounds with 1 tablespoon cooking oil and the fry seasoning until evenly coated. Spread them in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and crispy.
3. While the potatoes roast, prepare the sloppy joe filling. Finely dice the onion. Slice the dill pickle into rounds and set aside for topping.
4. In a small bowl, whisk together the BBQ sauce, ketchup, beef stock concentrate, ancho chili powder and cornstarch until smooth.
5. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned (about 4-5 minutes). Add the diced onion and cook for 2 more minutes until softened.
6. Pour the sauce mixture into the skillet with the beef. Stir well and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
7. Toast the potato buns lightly (optional). Spoon the sloppy joe mixture onto the bottom half of each bun. Top with pickle slices and the other half of the bun.
8. Serve the sloppy joes with the oven-roasted potato rounds on the side. Enjoy!

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground turkey or chicken would work well in this recipe. Just adjust cooking time as needed.

Can I make the sloppy joe filling ahead of time?

Absolutely! Prepare the filling and refrigerate it for up to 3 days. Reheat gently on the stovetop before serving.

What can I substitute for the ancho chili powder?

You can use regular chili powder or a mix of smoked paprika and cayenne pepper to taste.