Traditional Sloppy Joes get a spicy Mexican makeover in this quick and easy Sloppy Joe Tacos recipe—ready in just 29 minutes. Ground meat is simmered with taco seasoning, hot sauce, tomato paste and diced tomatoes with green chilies to make a flavorful, saucy filling for soft tortillas or crispy taco shells.
I love experimenting with new ideas for Taco Tuesday, and this one blends two comfort-food favorites: tacos and sloppy joes. The result is messy in the best way—kid-friendly, satisfying and ready on busy weeknights. You can serve the filling in soft flour or corn tortillas, or spoon it into crispy shells for extra crunch.
These tacos are simple to make and versatile. Make them mild or ramp up the heat with extra hot sauce or jalapeños. The recipe below is designed to be flexible: use ground turkey for a lighter option or swap in ground beef if you prefer. Finish with your favorite taco toppings for a quick, delicious dinner the whole family will enjoy.
Table of contents
- Ingredients
- Step by step instructions
- Topping ideas
- Diet variations
- Storage options
- What to serve with them
- More taco recipes
Ingredients
- Olive oil – or another neutral oil such as canola or avocado oil.
- Red onion, diced.
- Red and green bell pepper, diced (use one color or a mix).
- Ground turkey (1 pound) – or ground beef if you prefer.
- Taco seasoning (about 2 tablespoons) – homemade or store-bought.
- Hot sauce (about 2 tablespoons) – adjust to taste.
- Tomato paste (6 ounces).
- Diced tomatoes with green chilies (10 ounces).
- Chicken broth (1/2 cup) to thin the sauce and simmer flavors.
- Tortillas (8 small) – flour or corn, or use crispy shells.
- Optional toppings: shredded lettuce, shredded cheese, diced tomatoes, sliced jalapeños, sour cream, salsa or guacamole.
Step by step instructions
1. Sauté the vegetables. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced red onion and bell peppers and sauté for 4–5 minutes until softened.
2. Brown the meat. Add 1 pound ground turkey to the skillet and cook until no longer pink, breaking it up with a spoon. Drain excess fat if necessary.
3. Add seasoning and liquids. Return the skillet to medium-low heat and stir in the taco seasoning, hot sauce, tomato paste, diced tomatoes with green chilies and chicken broth. Mix thoroughly so the tomato paste dissolves and coats the meat.
4. Simmer. Reduce heat to low and let the mixture simmer for about 15 minutes, stirring occasionally, until it thickens to a saucy consistency that will cling to tortillas.
5. Assemble the tacos. Warm the tortillas, spoon the sloppy joe mix into each, and add desired toppings like shredded cheese, lettuce and diced tomatoes. Serve immediately.
Topping ideas
- Cheese: shredded cheddar, Monterey Jack, pepper jack, or crumbly cheese like queso fresco or cotija.
- Hot sauce: an extra drizzle for more heat.
- Veggies: shredded lettuce, diced tomatoes, diced onions, sliced jalapeños.
- Sour cream or crema: adds cooling creaminess.
- Salsa or pico de gallo: fresh brightness and acidity.
- Guacamole or sliced avocado: rich, creamy contrast to the spicy meat.
Diet variations
- Gluten-free: Use a gluten-free taco seasoning or make your own, and serve in corn tortillas.
- Dairy-free: Omit cheese and sour cream, or use dairy-free alternatives for toppings.
- Lower fat: Use lean ground turkey and drain any excess fat after browning the meat.
Storage options
- To store: Refrigerate leftover sloppy joe mixture in an airtight container for up to 5 days.
- To reheat: Reheat gently on the stovetop over medium heat for 8–10 minutes, or microwave in a covered, microwave-safe dish for 2–3 minutes, stirring once or twice.
- To freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Leave a little headspace for expansion.
- To defrost: Move from freezer to refrigerator 24 hours before reheating, or use your microwave’s defrost setting and then reheat as directed.
What to serve with them
These sloppy joe tacos pair well with classic Mexican-style sides. Consider serving with:
- Mexican rice
- Elote-style corn or deconstructed Mexican street corn
- A crisp chopped romaine salad or grilled romaine salad
- A warm dip such as green chili chorizo queso or a simple bean dip
More taco recipes
If you want to explore other taco ideas, try recipes such as Carne Asada Tacos, Slow Cooker Shredded Beef Tacos, Grilled Mahi Mahi Fish Tacos, Pulled Pork Tacos, or Beef Barbacoa Tacos.
Notes
- Adjust the amount of hot sauce and taco seasoning to match your family’s preferred spice level.
- This recipe makes about 8 small tacos; scale ingredients up or down to suit your crowd.
- You can prepare the sloppy joe filling ahead of time and reheat it for an even quicker dinner on busy nights.
Nutrition Facts (per taco, approximate)
- Calories: 209 kcal
- Carbohydrates: 24 g
- Protein: 18 g
- Fat: 6 g
- Sodium: 614 mg
- Fiber: 3 g