Charred Mexican Zucchini

Noah loved these sloppy joes.  He ate more than a half which never happens!  The guacamole sealed the deal for me.

Texmex Sloppy Joes

1 pound ground beef

1/2 tablespoon oil

1 onion, diced

1 bell pepper, diced

1 jalapeno, seeded and finely diced

2 cloves of garlic, chopped

1 teaspoon cumin

1 cup beef broth

1 15 ounce can tomato sauce

1 chipotle chili pepper in adobo, chopped (or to taste)

1 teaspoon dried oregano

1 teaspoon paprika

1/8 teaspoon cayenne

1 tablespoon Worcestershire sauce

1/4 cup ketchup

Salt and pepper to taste

1 tablespoon lime juice

1 handful cilantro, chopped

Buns

Guacamole to taste

Diced red onion

Queso fresco, crumbled

Cilantro, chopped

Heat nonstick skillet over medium high heat.  Add beef and onions; cook, stirring to break up the meat, 5 minutes or until browned and onion is softened.  Add bell pepper, jalapeno, garlic and cumin.  Cook until peppers are crisp tender.  Add beef broth, tomato sauce, chipotle chili pepper, oregano, paprika, cayenne, Worcestershire sauce and ketchup and simmer for 30 minutes or until mixture has thickened.  Season with salt and pepper to taste.  Mix in lime juice and cilantro.  Serve on toasted buns with guacamole, diced onion, crumbled queso fresco and cilantro. 

Recipe slightly adapted from Cooking Closet