WHO - - Food -

Serves 6, Prep 15 mins, Cook 17 mins WHAT YOU NEED

2 tblsps olive oil 1 onion, finely chopped

1 small red cap­sicum, cut into 1cm pieces

1 small yel­low cap­sicum, cut into 1cm pieces

3 cloves gar­lic, crushed 500g beef mince

400g can crushed toma­toes ¼ cup chipo­tle in adobo sauce

Salt and pep­per, to taste

6 slices tasty cheese

6 brioche burger buns, split

6 dill cu­cum­ber pick­les Potato crisps, to serve 1 Heat oil in a large, non-stick fry­ing pan over a medium heat. Add onion, cap­sicums and gar­lic. Cook. Stir oc­ca­sion­ally, un­til soft.

2 Add beef. Cook, stir­ring to break up mince, for about 5 min­utes, or un­til browned. Stir in toma­toes and chipo­tle sauce. Sea­son with salt and pep­per.

3 Bring to boil. Cover with lid. Sim­mer, stir­ring oc­ca­sion­ally, for about 10 min­utes, or un­til thick­ened. Un­cover. Ar­range cheese over top. Cover. Cook for a fur­ther 1 to 2 min­utes, or un­til cheese is melted. Re­move from heat.

4 Mean­while, heat a sep­a­rate large fry­ing pan over a medium to high heat. Place buns cut side down. Cook for about 1 to 2 min­utes, or un­til lightly toasted. Re­move.

5 Divide beef mix­ture among bases. Re­place tops.

6 Se­cure pick­les to tops with skew­ers. Serve sloppy joes with potato crisps.

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