Salsa Verde Turkey Sloppy Joes
with Garlic-Roasted Potato Wedges & Cilantro Crema
- Milk
- Sesame
- Wheat
In this Southwestern twist on classic sloppy joes, the ground beef is simmered in a tangy salsa verde, brightened with a squeeze of lime juice, and topped with melty Mexican cheese. It’s all tucked into toasted brioche buns with blue corn tortilla chips for an unexpected crunch in every bite. Alongside, you’ll serve golden garlic-roasted potato wedges with a cilantro crema for dipping.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Cornstarch
10 ounce
Ground Turkey
12 ounce
Potatoes
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Green Salsa
2 unit
Brioche Buns
(Contains: Wheat)
1 unit
Lime
1 tablespoon
Mexican Spice Blend
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
0.13 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Roughly chop cilantro, including tender stems. Halve lime.
Toss potatoes on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
While potatoes roast, in a small bowl, combine sour cream and half the cilantro.
Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Season with salt and pepper.
In a medium bowl, combine green salsa, Mexican Spice Blend, cornstarch, and a pinch of sugar (we used ⅛ tsp; ¼ tsp for 4 servings). Stir until cornstarch is incorporated.
Add salsa verde mixture to pan with beef. Cook, stirring, until sauce has thickened and beef is cooked through, 2-3 minutes. Turn off heat. Add remaining cilantro and a squeeze of lime juice to pan; stir. Taste and season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add beef*; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes.
Add salsa verde; cook, stirring, until sauce has thickened and beef is cooked through, 2-3 minutes more.
Turn off heat. Stir in remaining cilantro and juice from lime. Taste and season with salt and pepper.
Halve and toast buns.
Divide buns between plates. Fill with as many tortilla chips and as much beef filling as you like. Top filling with Mexican cheese blend. Serve with potatoes alongside and with cilantro crema on the side for dipping. TIP: These are messy sandos, so use any extra tortilla chips to scoop up the beef filling!
