Go Back
–+ servings
An overhead shot of Not-So-Sloppy Joes laid out on a cooling rack.
Print Recipe
No ratings yet

Ground Beef "Not-So-Sloppy" Joes

These Ground Beef “Not-So-Sloppy” Joes take a classic Sloppy Joe recipe and turn it into something the whole family - even your youngest eaters - will love. Sloppy Joe filling is tucked into fluffy crescent cups for a neater, handheld version of the popular weeknight dinner.
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Main Course
Cuisine: American
Servings: 24 cups
Calories: 160kcal
Author: CaliGirl Cooking

Equipment

  • Large saute pan
  • Wooden spoon
  • Tablespoon
  • 1/2 teaspoon measure
  • 2 cupcake baking pans (enough for 24 cupcakes)
  • Cooking spray

Ingredients

  • 1 pound Ground Beef
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1 bell pepper, diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried ground mustard
  • 1 14-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons coco aminos
  • 1-2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • Salt to taste (for adults)
  • 3 cans refrigerated crescent dough (enough dough for 3 dozen crescents)

Instructions

  • Preheat oven according to crescent dough package directions. Spray cupcake pan with nonstick cooking spray and set aside.
  • Warm olive oil in a large skillet over medium heat. Add onion and sauté until just translucent, about 3 minutes, then add bell peppers. Once bell peppers begin to soften, add Ground Beef. Stir in pan until it begins to brown, then add garlic powder and ground mustard. Continue stirring until most of the meat is browned.
  • Add crushed tomatoes and tomato paste to pan and stir until combined, then stir in the coconut aminos, maple syrup and balsamic vinegar. If you want to add some salt for the adults and older kids in the family, now’s the time to do it, but go as light as you can. Turn the mixture down to low and let it simmer while you prepare the crescent cups.
  • Unroll the crescent dough from its package and separate each triangle. Cut the top off of each triangle and then reattach it to the side to make a rectangle (as shown in the photos). Press rectangles one by one into the cupcake molds.
  • Take a tablespoon measure and scoop 1-2 tablespoons into each crescent cup. Place cupcake pans in preheated oven and bake according to the crescent package directions (typically at around 375 degrees for 10-12 minutes), or until golden. Leave in pan until cool enough to touch, then gently remove, using a butter knife to gently ease them out if necessary.

Notes

  1. DISH DENSITY: Low
  2. When serving this dish to younger babies, be sure to watch the salt content.

Nutrition

Calories: 160kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 274mg | Potassium: 82mg | Fiber: 1g | Sugar: 4g | Vitamin A: 176IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 1mg