Sloppy Joe Cheese Fries. Slow cooker Sloppy Joe meat, on top of french fries with melted cheese and chopped onions, Sophie’s “Game Day” meal for her dad.
I had every intention of posting regular Sloppy Joes, but then Sloppy Joe Cheese Fries happened! I made Sloppy Joe meat in the slow-cooker this past weekend, with plenty left over for tonight’s dinner as well. But I picked up my daughter from high school today, and she claimed she was ravenous. I usually let her figure out her own snacks, as she’s a pretty good cook. I found her a few minutes later, hand-cutting a potato to make homemade french fries. She rooted around in the fridge for the leftover Sloppy Joe meat, and then topped the whole shebang with grated cheese and chopped onions, her take on chili cheese fries. Since Spencer would be coming home relatively early for Monday Night Football, Sophie thought this was just about the most perfect way to eat the leftover Sloppy Joe meat.
Sloppy Joe Cheese Fries
Photo disclaimer…since she ate her homemade fries before I could shoot the picture, in the interest of time, and everyone’s appetite, I went out and bought a bag of frozen french fries, which is what I’d recommend, if you don’t feel like hand-cutting fries. Needless to say this was a HUGE hit with dad, which makes it a great game day dish. Best part is that you make the Sloppy Joe meat in the slow-cooker which makes assembly pretty easy. While the fries are cooking, chop the onions. Just a minute or two under the broiler is all that’s needed to give a final melt to the cheesy topping.
- 2 pounds lean ground beef
- 2 medium onions, finely chopped
- 1 large red bell pepper, seeded and finely chopped
- 2 large ribs of celery, finely chopped
- 2 cloves garlic, minced
- 2 6 ounce cans tomato paste
- 4 Tablespoons cider vinegar, or more to taste
- 4 Tablespoons firmly packed brown sugar or more to taste
- 2 teaspoons paprika
- 1 teaspoon dry mustard
- 1½ teaspoon kosher salt
- 1 teaspoon chili powder, or more to taste
- ½ black pepper, or more to taste
- 2 teaspoons Worcestershire sauce
- Dash of hot sauce, such as Tabasco
- Dash of cayenne pepper
- In a large, non-stick skillet over a medium-high heat, cook the beef with the onion, bell pepper, celery and garlic, stirring to break up the meat. When the meat is cooked through, transfer the meat and vegetables to the slow cooker.
- Add the remaining ingredients, tomato paste through cayenne pepper. Stir to combine well.
- Cover and cook on LOW for 6 to 7 hours.
- Adjust taste, adding more vinegar, sugar or spices as desired.
- Serve the meat mixture in buns, or on top of hot French fries. Top with grated cheese and chopped raw onions if desired.
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