Smoky Ancho BBQ Sloppy Joes with Roasted Asparagus and Potato Wedges

Remember the sloppy joes from your school cafeteria? This version is a delicious upgrade that keeps all the messy fun but adds layers of smoky, tangy flavor. We’re talking ancho chili powder, rich BBQ sauce and tangy pickles piled high on a soft potato bun.

Paired with roasted asparagus and crispy potato wedges, this meal is a satisfying weeknight dinner that feels both nostalgic and fresh. Grab extra napkins-you’ll need them!

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 ground meat?

Yes, ground turkey or chicken work well as substitutes. Adjust cooking time as needed to ensure it’s fully cooked.

What can I use instead of ancho chili powder?

Regular chili powder or smoked paprika can be used for a different but still delicious flavor profile.

Can I make this recipe vegetarian?

Absolutely! Substitute the ground beef with a plant-based crumble or lentils. Adjust the sauce consistency as needed.