My kids don't LOVE sloppy joes, but I feel like I grew up eating one version or another fairly often. I remember having some good ol' wavy potato chips on the side to scoop up any of the meat that escaped the bun. We break these out occasionally in the cold weather months, since it's a quick, easy meal. The meat also freezes well, so you can make a double batch and have dinner plus a back-up in the freezer for you or someone who might need a quick meal.
Weeknight Sloppy Joes
Adapted from Eating Well
1 lb. 90%-lean ground beef
1 large onion, finely diced
1 c. finely chopped cremini mushrooms (I had sliced white mushrooms on hand, and used those)
1 14.5 oz. can diced tomatoes (or in season, 5 fresh plum tomatoes, diced)
1 green bell pepper, diced (finely diced for my picky people)
2 tbsp. all-purpose flour
1/2 c. water
1/4 c. cider vinegar
1/4 c. chili sauce, such as Heinz
1/4 c. ketchup
Have on hand: 8 each whole-wheat hamburger buns , toasted if desired
Cook beef, onion and mushrooms in a large nonstick skillet over medium heat, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes. Drain off any fat if needed.
Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes. Serve on warm buns or cool completely and freeze. Thaw in fridge, reheat on stove or in slow cooker.