Ancho BBQ Sloppy Joes

Ancho BBQ Sloppy Joes

with Pickle Slices & Oven Gold Potatoes

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Sloppy joes are the ultimate throwback. The name alone transports us back to the cafeteria line, that tangy smell of ketchup-spiked tomato sauce lingering, the giddy feeling of anticipating sitting down to eat. We’ve grown up since then, however, and in turn, so have our sloppy joes. (In ingredients and flavor, not in spirit of course—we wouldn’t want them to!) This version is worlds tastier than the ones the lunch lady slung: Think sliced pickles, a smoky BBQ sauce, and a side of hearty potato wedges. (We’d definitely still recommend keeping a few napkins nearby, though.)


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

2 unit

Potato Buns

(ContainsWheat, Milk, Eggs, Soy)

2 tablespoon


1 unit

Beef Stock Concentrate

10 ounce

Ground Beef

1 tablespoon

Fry Seasoning

1 unit

Dill Pickle

4 tablespoon

BBQ Sauce

1 teaspoon

Ancho Chili Powder

1 tablespoon


Not included in your delivery



1 tablespoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate96 g
Sugar23 g
Dietary Fiber7 g
Protein36 g
Cholesterol105 mg
Sodium1880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. • Roast on top rack until lightly browned and tender, 18-20 minutes.


• While potatoes roast, halve, peel, and dice onion. Thinly slice pickle into rounds. Halve buns. • In a small bowl, combine BBQ sauce, ketchup, chili powder, stock concentrate, half the cornstarch, and 1 TBSP water. (For 4 servings, use all the cornstarch and 2 TBSP water.) Set aside.


• Heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring, until softened, 4-5 minutes. • Add beef*; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in the next step).


• Add BBQ sauce mixture to pan. Cook, stirring, until sauce has thickened and beef is cooked through, 2-3 minutes. Taste and season with salt and pepper. Turn off heat.


• While filling cooks, toast buns until golden brown.


• Divide buns between plates; stuff with as much beef filling and sliced pickle as you like. Serve with potato rounds and any remaining sliced pickle on the side.