Chicken Gumbo Sloppy Joes
Lean ground beef and onions simmered with condensed chicken gumbo soup, mustard, and ketchup, served on toasted brioche buns.
Equipment
- Large skillet
- Baking sheet
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 cup yellow onions diced
- 1 can (10.5 oz) condensed chicken gumbo soup
- 1 tbsp yellow mustard
- 1 tbsp ketchup
- ½ tsp black pepper
- 1 ½ tsp onion powder
- 4 large brioche buns or 6 regular hamburger buns
Instructions
Cooking
- Heat the oven. Preheat to 400 degrees F for toasting the buns.
- Brown. Cook the beef and onions in a large skillet over medium high heat, crumbling well, until no pink remains. The beef should reach 160 degrees F.
- Drain. Spoon off the grease and reduce the heat to medium.
- Simmer. Stir in the soup, mustard, ketchup, pepper, and onion powder and simmer about 4 minutes until thick.
- Toast the buns. Bake the buns in a single layer 4 to 6 minutes until lightly browned.
- Serve. Scoop the filling onto the toasted buns.
Notes
Substitutions: Use ground turkey cooked to 165 degrees F or regular hamburger buns.
Tips: Drain the beef well and skip extra salt since the soup is seasoned. Add hot sauce for more heat.
Storage: Refrigerate the filling up to 3 days and reheat to 165 degrees F.