Salsa Verde Sloppy Joes

with Garlic-Roasted Potato Wedges & Cilantro Crema

Allergens: Milk, Sesame, Wheat

Total: 30 min • Prep: 10 min

Servings:
Ingredients

  • Sour Cream

    3 tablespoon

  • Cornstarch

    1 tablespoon

  • Potatoes

    12 ounce

  • Blue Corn Tortilla Chips

    1½ ounce

  • Ground Beef

    10 ounce

  • Green Salsa

    1 unit

  • Brioche Buns

    2 units

  • Lime

    1 unit

  • Mexican Spice Blend

    1 tablespoon

  • Garlic Powder

    1 teaspoon

  • Cilantro

    ¼ ounce

  • Mexican Cheese Blend

    ½ cup

  • Salt

    1 teaspoon (tsp)

  • Sugar

    0.13 teaspoon (tsp)

  • Cooking Oil

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

  • Cut potatoes into ½-inch-thick wedges. Roughly chop cilantro, including tender stems. Halve lime.

Ingredient Quantities

  • Potatoes

    12 ounce

  • Lime

    1 unit

  • Cilantro

    ¼ ounce

2

  • Toss potatoes on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper.

  • Roast on top rack until browned and tender, 20-25 minutes.

Ingredient Quantities

  • Potatoes

    12 ounce

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

3

  • While potatoes roast, in a small bowl, combine sour cream and half the cilantro.

  • Add water 1 tsp at a time until mixture reaches a drizzling consistency.

  • Season with salt and pepper.

Ingredient Quantities

  • Sour Cream

    3 tablespoon

  • Potatoes

    12 ounce

  • Cilantro

    ¼ ounce

  • Salt

    1 teaspoon (tsp)

4
  • In a medium bowl, combine green salsa, Mexican Spice Blend, cornstarch, and a pinch of sugar (we used ⅛ tsp; ¼ tsp for 4 servings). Stir until cornstarch is incorporated.
Ingredient Quantities

  • Cornstarch

    1 tablespoon

  • Green Salsa

    1 unit

  • Mexican Spice Blend

    1 tablespoon

  • Sugar

    0.13 teaspoon (tsp)

5

  • Heat a drizzle of oil in a large pan over medium-high heat. Add beef*; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes.

  • Add salsa verde; cook, stirring, until sauce has thickened and beef is cooked through, 2-3 minutes more.

  • Turn off heat. Stir in remaining cilantro and juice from lime. Taste and season with salt and pepper.
Ingredient Quantities

  • Lime

    1 unit

  • Cilantro

    ¼ ounce

  • Salt

    1 teaspoon (tsp)

6
  • Halve and toast buns.

  • Divide buns between plates. Fill with as many tortilla chips and as much beef filling as you like. Top filling with Mexican cheese blend. Serve with potatoes alongside and with cilantro crema on the side for dipping. TIP: These are messy sandos, so use any extra tortilla chips to scoop up the beef filling!

Ingredient Quantities

  • Potatoes

    12 ounce

  • Cilantro

    ¼ ounce

  • Mexican Cheese Blend

    ½ cup