I love making Slow Cooker Sloppy Joes. It’s fast and easy and perfect for a summer day. So when I was scrolling through Pinterest and found this variation of sloppy joes I had to give it a try. If you’re calorie conscious, this has more but it tastes soooo good! It’s even great as left overs.
So if you’re looking for a pretty quick, one skillet dinner, this is it!!
2 cloves Garlic, minced
1 lb Ground Beef (or elk)
8 oz Tomato Sauce
1/2 cup Ketchup
2 tbsp Brown Sugar
2 tbsp Worcestershire Sauce
1 tsp Mustard
1/2 tsp Garlic Powder
1/4 tsp Onion Powder
Freshly Ground Black Pepper, to taste
1 (15 oz) can Pinto Beans, rinsed & drained (or bean of choice)
1 1/2 cups grated Sharp Cheddar Cheese, divided
1 (16 oz) bag frozen Tater Tots
Heat a 10-12″ oven safe skillet over medium-low heat on the stove.
Add a few drops of EVOO and saute the garlic for a minute or two until just fragrant and very light golden brown.
Add the ground beef, increase the heat to medium/medium-high, and cook until no longer pink, breaking apart and stirring as the meat cooks.
(If using canned minced garlic just add to meat while browning.)
Drain the grease for the meat.
While the meat is browning, arrange the oven rack to the center position, and preheat the oven to 425*F and prepare the sauce.
In a large measuring cup, combine the tomato sauce, ketchup, brown sugar, worcehstershire sauce, mustard, garlic powder, onion powder, and pepper.
Pour the sauce over the brown meat, store to combine and mix in the beans.
Simmer for 5-10 minutes until heated through and slightly thickened, stirring occasionally.
Smooth the sloppy joe mixture in the skillet and sprinkle with 1 cup of the grated cheddar.
Arranged the frozen tater tots in a single layer on top.
Sprinkle with remaining cheese and bake for 25-30 minutes or until the cheese is melted and the tater tots are browned.