Sloppy Tacos {part of the 2013 Cover to Cover Challenge with The Bitten Word!}

Zach and Clay at The Bitten Word are hosting their annual Cover to Cover challenge this week, recruiting bloggers and readers to cook every recipe from bon appetit’s September 2013 issue.   In last week’s “recipe roulette” for the challenge, I drew Sloppy Tacos, a taco and sloppy joe hybrid.  I was relieved not to draw Lamb Tartare or Skate Wing Schnitzel,  also recipes from the September issue.  I’ll take a taco recipe any day!

2940000982754_p0_v12_s260x420I’ve submitted my results to Zach and Clay and will link to the project results as soon as they put them up at the Bitten Word so you can see all of the recipes. {Update: see all of the results here.}  My result: bon appetit did not let me down;  Sloppy Tacos turned out great!  The ingredients were easy to find, the recipe was simple to follow and the results were delicious, so much so that Sloppy Tacos are Joe’s new all-time favorite!

bon appetit’s version: sloppy-tacos

my version:


I made a few changes to the original recipe;  I didn’t add oil to the skillet before I added the meat as I find ground beef has enough fat in it to grease the skillet as it warms up.  I also drained my beef after I cooked it, a step bon appetit doesn’t mention and I added a diced jalapeno to the taco filling for a little heat.   The lime sour cream was my favorite part of the meal – it is a delicious, acidic complement to the sweeter meat filling, something I’ll definitely incorporate into future taco nights.  You can make this meal as a taco salad, as I did for lunch the next day, by omitting the shells and spooning some warmed meat filling onto your lettuce and pico de gallo.

Thanks for a great challenge Bitten Word!  Now I just need to complete a cover to cover challenge solo….

What to buy (serves 4):

  • 1 cup sour cream
  • 1 tablespoon finely grated lime zest
  • ¼ cup fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon unseasoned rice vinegar
  • salt, to taste
  • 2 pounds ground beef chuck
  • 1 yellow onion, chopped
  • 6 garlic cloves, finely chopped
  • 1, 14 ounce can whole peeled tomatoes
  • 1, 10 ounce bottle chili sauce
  • ¼ cup Worcestershire sauce
  • 3 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 10 crisp taco shells, warmed
  • shredded cheddar, lettuce, pico de gallo, cilantro, and lime wedges (for serving)

What to do:

To make lime sour cream:

  • mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl, add salt to taste (I didn’t add much at all)
  • cover and chill at least 1 hour or up to 1 day

To make taco filling:

  • add beef to a large skillet over medium-high heat and cook beef, breaking up with a spoon, until cooked through, about ten minutes
  • drain beef and transfer to a large bowl
  • reduce heat to medium and add onion, jalapeño and garlic to the meat greased skillet; cook, stirring occasionally, about 5 minutes
  • preheat oven to 400 degrees
  • add tomatoes to skillet; cook, breaking up with a spoon, until thickened, 8–10 minutes
  • add beef, chili and Worcestershire sauces, chile, garlic, and onion powders, sugar, and cumin
  • cook, stirring, until flavors meld, 10–12 minutes
  • spread in a 13x9x2” baking dish; bake until a crust forms, 30–40 minutes
  • serve filling in shells with toppings

DSC_0404I love my new citrus juicer, a wedding present! 














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