Sloppyjoecups Recipes

Steps:

• Set oven to 400 degrees.
• Prepare 10 ungreased standard-size muffin cups/tins.
• In a large skillet brown the ground beef with onion, garlic, celery and bell pepper for about 6-8 minutes, or until the beef is no longer pink; drain fat and season with salt and pepper to taste.
• Add in barbecue sauce and simmer about 5 minutes, stirring occasionally.
• Meanwhile place one biscuit in each ungreased muffin tins and press the dough down firmly onto the bottoms and sides of the cups.
• Spoon about 1/4 cup beef mixture into each biscuit cup.
• Sprinkle the tops with parmesan cheese and bake for about 10-12 minutes or until the edges of the biscuits are golden brown.
• Remove from the oven and sprinkle grated cheddar cheese over the tops of each, return to the oven for about 1-2 minutes or until the cheese is melted.
• Let stand for 1 minute then loosen edges of biscuits cups before removing them from the pan.

Steps:

• Heat oven to 400°. In a large skillet, cook beef and vegetables over medium heat until beef is no longer pink, 5-7 minutes, breaking up beef into crumbles; drain. Stir in barbecue sauce; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally., Separate dough into 10 biscuits; flatten to 5-in. circles. Press onto bottoms and up sides of greased muffin cups. Fill with beef mixture., Bake until biscuits are golden brown, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, 1-2 minutes longer.

Steps:

• Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.
• Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.
• To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

Steps:

• With a drizzle of olive oil, brown hamburger, onion, garlic green and red peppers on medium to med/high heat.
• Drain grease and add remaining ingredients, stirring well.
• Add remaining ingredients and simmer while preparing the muffin tins.
• Spray muffin tins with Pam cooking spray.
• Prepare Bisquick mix as directed (mix 2 1/4 cup mix with 2/3 cup of milk).
• Use a spoon sprayed with Pam cooking spray to make the cups.
• Spread dough to the edges and make a dimpled area to spoon in the meat.
• Spoon the meat into the muffins tins you filled with dough.
• Sprinkle with parmesean cheese.
• Cook around 10-15.
• (Suggestion to use shredded cheddar cheese in the final minutes of cooking, haven't tried that yet).

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
• Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.

Steps:

• Heat oil in a large frying pan set over medium-high heat. Saute onions and green pepper for 5 minutes.
• Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat.
• Stir in ketchup, Worcestershire sauce, sugar, salt and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns.

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 6-cup muffin tin with nonstick spray.
• Heat the oil in a large skillet over medium heat until shimmering. Add the onion and sauté for 4-5 minutes, until the onion is translucent. Add the garlic and cook for another 1-2 minutes until fragrant.
• Add the ground beef and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Drain any excess fat.
• Add the mustard powder, pepper, and salt. Stir to combine, then add the tomato sauce, and cook for 5 minutes until liquid is cooked down.
• Add the Worcestershire sauce and ketchup and cook for 10 minutes, until most of the liquid has evaporated. Remove the pan from the heat.
• Slice the crusts off the bread. Quarter 2 of the slices to make small squares, leaving the remaining 6 slices whole.
• Press the whole slices of bread into the cups of the greased muffin tin, and brush with melted butter. Add 1 tablespoon of shredded cheddar cheese to each cup, and top with a quartered piece of bread. Brush the bread with melted butter.
• Bake for 10 minutes, until the cheese melted.
• Scoop 2 tablespoons of sloppy joe mixture into each cup, and top with another tablespoon of cheddar.
• Bake for another 5 minutes, until the cheese is melted and the cups are firm.
• Garnish with parsley and serve immediately.
• Enjoy!