Sweet and Sloppy Joe

Recipe Courtesy of Beef. It's What's for Dinner
Photo Courtesy of Nebraska Beef Council


  • Ground Beef (80% lean) - 8 1/2 lbs
  • Diced bell peppers (red, yellow, orange or green) - 3 qts
  • Chopped onions - 1 1/2 qt
  • Tomato sauce - 12 cups
  • Water - 1 1/2 qt
  • Dark or golden raisins - 1 1/2 qt
  • Ancho chile powder - 1/2 cup
  • Dried oregano leaves - 1/4 cup
  • Whole wheat hamburger buns (about 2 ounces each) - 50 eachs
  • Chopped fresh mango, chopped canned, drained peaches, chopped tomato, sliced green onions, chopped jalapeño pepper, shredded Cheddar cheese, and/or chopped fresh cilantro (As needed) -


1. Brown ground beef, bell peppers and onions, breaking ground beef into 3/4-inch crumbles and stirring occasionally until internal temperature reaches 160°F*. Remove drippings.

Diced bell peppers (red, yellow, orange or green)

3 quarts

6 quarts

* Cooking instructions are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

2. Stir in tomato sauce, water, raisins, chile powder, and oregano; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, stirring occasionally.

Critical Control Point: Heat to 165°F for at least 15 seconds.

Critical Control Point: Hold hot for service at 135°F for up to 2 hours.

3. Place 2/3 cup (#6 scoop) beef mixture on bottom half of each bun. Garnish with toppings, as desired.


  • Ground chili powder and ground red pepper can be substituted for ancho chile powder. For 50 servings, combine ½ cup chili powder and 1 to 2 teaspoons ground red pepper; 100 servings combine 1 cup chili powder and 2 to 4 teaspoons ground red pepper.

50 servings makes 2 gallons

Serving Information

For Program
Serving Size
Serving Utensil
1 each

Meal Pattern Contribution

Food Component
Meat/Meat Alternate
2 oz
1/2 C
1/8 C