Left overs of the sloppy joe,s are great for lunch the next day just add a little water to heat it up.
SLOPPY JOES WITH CORN
1 tsp. EVOO
1 cup finely chopped onion
1 cup finely chopped green bell pepper
4 cloves garlic, minced
1-1/2 lbs. extra-lean ground beef (90% lean)
1 (6-oz.) can tomato paste
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1 (14-oz) can fat-free chicken broth
1 (15-oz.) can corn, rinsed and drained
6 (1-1/2 oz.) whole wheat hamburger buns, lightly toasted
Heat the oil in a nonstick skillet, add onion, bell pepper and garlic, sauté 3 minutes. Add meat to the skillet cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, cook 2 minutes. Add chili powder, cumin, salt and broth. Reduce heat and simmer 12 minutes or until thickened, stirring occasionally. Stir in corn, cook 2 minutes or until thoroughly heated.
Cut about 3 medium baking potatoes into 24 wedges, toss with 1 Tbsp. EVOO. Arrange in a single layer on a cookie sheet lined with a non-stick foil. Bake at 450*F. for 30 minutes or until browned turning once.
This good served with a nice green salad or sliced tomatoes topped with feta or blue cheese.