Sloppy Joe Tacos

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  90/10 Ground Beef(454g)
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  Yellow Onion
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  Bell Pepper
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  Garlic(120g)
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  Tomato Sauce(480g)
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  Brown sugar(30g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Chili powder(5g)
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  Pinch Of Salt And Pepper, To Taste
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  Taco Shells, Corn, Fried, Hard

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
2. 2Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon and stirring occasionally, until no longer pink and browned throughout. Drain off excess fat.
3. 3Return the pan to medium-high heat, add the onion, bell pepper, and fresh garlic, and cook for 5–6 minutes, stirring occasionally, until the onion is soft and translucent.
4. 4While the vegetables cook, whisk together the tomato sauce, brown sugar, Worcestershire sauce, and chili powder in a bowl until combined.
5. 5Pour the tomato sauce mixture into the skillet with the beef and vegetables, stir until combined, and bring to a simmer over medium heat for 2–3 minutes. Reduce heat to medium-low and simmer for 5 minutes until the mixture thickens slightly and flavors blend.
6. 6Divide the sloppy joe filling evenly into 6 airtight containers while hot, allowing to cool completely before sealing.
7. 7When ready to serve, warm the filling gently in a skillet over medium heat for 3–4 minutes, stirring occasionally, until heated through.
8. 8Warm the hard taco shells according to package directions, fill each with the beef mixture, and serve immediately.