Taco Sloppy Joes
Taco Sloppy Joes are everything you love about a classic sloppy joe sandwich, with a bold, Tex-Mex twist. It’s saucy, cheesy, a little spicy, and perfect for busy nights when you need something hearty and fast. This homemade sloppy joe recipe comes together in one pan, and is packed with flavor from enchilada sauce, spices, and your favorite taco toppings.
If you love a good sloppy joe sandwich but want something a little more exciting, this recipe is the perfect mash-up. It’s a great way to use pantry staples and create a fun, easy dinner that’s a hit with the whole family. You can serve these on store-bought buns, but I highly recommend my brioche buns recipe if you want to take it up a notch. And for sides? My orzo pasta salad or a creamy coleslaw both work really well to round out the meal.
Why you’ll love these Taco Sloppy Joes
Let’s Taco About a Sloppy Joe Upgrade
I already have a soft spot for anything sloppy joe-related (hello Sloppy Joe Casserole ), so giving it a taco-inspired spin was bound to happen. This version has become a new go-to in our house. It’s got just the right amount of spice, the kind of saucy texture that soaks perfectly into the bun, and all the toppings I’d normally load onto a taco. Plus, it’s ready in 30 minutes so it’s a win win.
Ingredients Needed for Taco Sloppy Joes
- Ground beef or ground turkey – A hearty base that cooks up quickly.
- Onion, jalapeños, and garlic – For bold flavor and a bit of heat.
- Taco seasoning or homemade spice mix – Adds smoky, spicy notes.
- Enchilada sauce, tomato sauce, Worcestershire, and beef broth – Makes it saucy and rich.
- Black beans and corn – Optional, but great for texture and flavor.
- Hamburger or brioche buns – Use store-bought or try my homemade brioche buns.
- Optional toppings – Cheese, guacamole, diced tomatoes, or jalapeños.
How to make Taco Sloppy Joes
**For more detailed instructions, please refer to the printable recipe card below.**
Heat olive oil in a large skillet, add the ground beef, and cook for 5–7 minutes.
Add the taco seasoning, diced onion, sliced jalapeños, and minced garlic. Cook for 3–4 minutes until softened and fragrant.
Pour in the enchilada sauce, tomato sauce, Worcestershire sauce, and beef broth. Mix well to combine.
Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally, until thickened.
If using, stir in black beans and corn and simmer for another 2–3 minutes.
Toast the buns, spoon on the sloppy Joe mixture, and top it with your favorite toppings.
Variations
- Use ground turkey: Swap in ground turkey for a leaner take on this homemade sloppy joe recipe. It still picks up all the bold taco flavor and keeps the texture saucy and satisfying.
- Make it spicier: Turn up the heat by adding diced jalapeños, a splash of hot sauce, or a pinch of cayenne. This variation gives your taco sloppy joes a fun, fiery kick.
- Cheese it up: Stir in shredded cheddar or pepper jack right before serving to make the filling extra creamy and cheesy. Perfect for cheese lovers.
- Serve open-faced: Use one bun half and pile everything on top for a fork-and-knife sloppy joe sandwich. It’s a great way to show off the toppings and cut back on carbs.
- Make it kid-friendly: Skip the spicy peppers and use mild enchilada sauce. Kids will still love the flavor without the heat, and it’s a fun twist on the classic sloppy joe sandwich.
Serving Suggestions
- Serve with orzo pasta salad: The fresh, herby flavors of orzo pasta salad balance out the rich taco beef for a bright, colorful plate.
- Add a side of coleslaw: My homemade coleslaw adds the perfect cool crunch to contrast the warm, saucy, sloppy joe filling.
- Use slider buns: Make mini sloppy joe sandwiches for parties, game day, or kid-friendly dinners. Just spoon the filling onto smaller buns and let guests add toppings.
- Pair with tortilla chips and dip: Chips with salsa, queso, or Homemade Guacamole make an easy side and tie into the taco-inspired theme of this homemade Sloppy Joe recipe.
- Top with crushed tortilla chips: Add a crunchy topping right before serving for texture (especially good if you’re serving these open-faced.)
Storage and Freezing
- How should I store Taco Sloppy Joes?
Store the leftover taco sloppy joe mixture in an airtight container for up to 4 days. It’s perfect for quick lunches or next-day dinner.
- Can I freeze Taco Sloppy Joes?
Transfer cooled meat to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a pan or microwave until hot.
Don’t forget to pin this for later!
Tips & Tricks
- Toast the buns: Toasting prevents sogginess and adds a little crunch that works really well with this juicy sloppy joe recipe.
- Use a potato masher: This helps break down the beef as it cooks so you get a smoother, scoopable filling that sits perfectly on the bun.
- Simmer uncovered: Let the sauce reduce and thicken for that classic sloppy joe texture that’s rich, flavorful, and just messy enough.
- Double the batch: This recipe freezes beautifully, so go ahead and make extra for later. It’s a great meal prep option for busy weeks.
- Prep toppings ahead: Chop your veggies or make the Guacamole early. Let everyone build their own taco sloppy joe sandwich at the table for a fun DIY dinner.
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More Beefy Mains
FAQ
Taco Sloppy Joes
Equipment
- Large skillet
- Wooden spoon or spatula
- Knife and chopping board
Ingredients
- 1 lb ground beef or ground turkey
- 1 tbsp olive oil
- 1 small onion diced
- 2 jalapeños sliced
- 2 cloves garlic minced
- 1 cup enchilada sauce
- ½ cup tomato sauce
- ¼ cup beef broth
- 3 tbsp Worcestershire sauce
- 1 packet taco seasoning (or 2 tablespoons homemade, See Notes Below)
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ½ cup black beans drained and rinsed (optional)
- ¼ cup frozen corn optional
- 4 hamburger buns or brioche buns
Optional Toppings
- cheddar or pepper jack cheese, avocado or guacamole, jalapeños, diced tomatoes
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook for 5–7 minutes, breaking it up with a spoon, until browned and fully cooked. Drain excess grease if needed.
- Add the diced onion, sliced jalapeños, and minced garlic to the skillet. Cook for 3–4 minutes until softened and fragrant.
- Stir in taco seasoning or spice blend.
- Pour in the enchilada sauce, tomato sauce, Worcestershire sauce, and beef broth. Mix well to combine.
- Lower the heat and let the mixture simmer for about 10 minutes, stirring occasionally, until thickened.
- If using, stir in the black beans and corn and cook for another 2–3 minutes.
- Lightly butter the buns and toast in a skillet or under a broiler until golden (optional).
- Spoon the taco sloppy joe mixture onto the buns.
- Top with cheese, jalapeños, avocado or guac, and diced tomatoes
Notes
- 1 tablespoon chili powder,
- 1 teaspoon ground cumin,
- ½ teaspoon smoked paprika,
- ½ teaspoon garlic powder,
- ¼ teaspoon onion powder,
- ¼ teaspoon oregano,
- ¼ teaspoon salt, and a pinch of black pepper.
These are so good and perfect to change things up on Taco Tuesday! Thanks for the recipe!
It’s a fun twist for sure!