Sloppy Joes on a Bun
- prep time 20 min
- total time 20 min
- serves 5
1 lb. (450 g) extra lean ground beef (per recipe; 2 in one pan, 1 in another for lunches)
1 Tbsp onion flakes (15 mL)
1 cup ketchup (250 mL)
1 Tbsp prepared mustard (15 mL)
1 ½ tsp Worcestershire sauce (7 mL)
½ cup water (125 mL)
8 to 12 whole wheat buns
½ tsp chili powder (2 mL)
½ tsp cumin (2 mL)
Small freezer zipper type bags
1 head green leaf lettuce
Individual bags of nacho chips (preferably plain and baked)
1 cup grated cheddar cheese (250 mL)
1. Preheat oven to 375 F (190 C).
Make lunches by mixing chili powder and cumin into meat mixture, then serve 1/2 cup (125 mL) meat mixture into the bottom of a small freezer bag. Roll it up so it forms a tube on the bottom. Freeze. Rinse lettuce in the salad spinner and spin dry. Keep in a vegetable bag in the fridge. Lay out 5 bags of plain nachos along with plastic forks. Before school, each child can stuff the frozen meat bag with lettuce and some grated cheddar. The frozen meat will keep it refrigerated. At lunch, open the nacho bag, crunch them into pieces, transfer lettuce and cheese to the nacho bag and warm up the meat. When meat is hot, add to bag as well. Enjoy your portable taco salad.
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