When I first saw the recipe for Sloppy Tacos in the r.s.v.p. section of the September issue of Bon Appetit - yes, I'm a bit behind on my magazine reading - I was intrigued (meanwhile, my husband could not stop with the dirty euphemisms). I really enjoy tacos, Sloppy Joes are OK, but I wouldn't say either is necessarily my favorite food, especially not crispy tacos of the ground beef variety. But somehow, when you make this Sloppy Joe meat and pair it with a taco, it became one of the best things I have eaten in a long time. Magic, I tell you.
The meat is perfectly spicy and sweet, and with the crisp of the taco shell, the sharpness of the cheddar and the brightness of the lime sour cream - pure heaven. I recommend you whip up these for your next taco Tuesday craving.
But don't stop there. The recipe states it serves six, which is madness unless you're having sumo wrestlers over for dinner. We've had this for three-plus meals and there is still a giant vat of leftover meat in the fridge. So if you're like me and get sick of eating the same leftovers after about day two, this recipe is the perfect solution. Have your Sloppy Tacos, but then slap it on buns and have traditional Sloppy Joes or add it to scrambled eggs wrapped in a tortilla for a breakfast burrito. And of course, the highlight was when we piled up the Sloppy Joe goodness on top of fresh-from-the-oven nachos and doused them with the lime sour cream and fresh coriander. Seriously, this recipe does not quit.
See bonappetit.com for the Sloppy Tacos recipe, originally from Off-Site Kitchen in Dallas. Charred Tomato Salsa (pictured in the back) via Esquire's September issue.