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Recipe for Sweet and Sloppy Joe

Not so traditional Sloppy Joe recipe with sweet raisins and fresh onion and red bell peppers developed by the California Culinary Centers for school food service menu planning.

Sweet and Sloppy Joe

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 52 Servings

This recipe yields 52–8.5 ounce Sweet and Sloppy Joe sandwiches.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 7 pounds and 4 ounces frozen, cooked beef crumbles, (U.S. Department of Agriculture [USDA] food item)
  • 1 quart and 2 cups unsweetened raisins (USDA food item)
  • ½ cup brown sugar, unpacked
  • ½ cup chili powder
  • ¼ cup dried oregano
  • 2 pounds as purchased (AP) fresh whole onions
  • 2 pounds AP fresh red bell peppers
  • ¼ cup vegetable oil (USDA food item)
  • ½ cup canned tomato paste (USDA food item)
  • 2 quarts canned low-sodium tomato sauce (USDA food item)
  • 1 quart water
  • ¼ cup red wine vinegar
  • ¼ cup Worcestershire sauce
  • 52–2 ounce whole grain-rich buns
  • 1 pound and 10 ounces or 52­–0.5 ounce cheddar cheese slices
  • 2 ounces AP fresh green onions

Directions

To Prepare in Advance
  1. Thaw beef crumbles at 41°F or lower two days in advance. Critical Control Point (CCP): Thaw beef crumbles in refrigerator at 41°F or lower.
To Prepare Beef
  1. Pulse raisins with brown sugar, chili powder, and dried oregano in a food processor until finely chopped.
  2. Rinse, trim, and dice onions and bell peppers.
  3. Heat oil over medium high heat in large tilt skillet or steam-jacket kettle.
  4. Add onion and bell pepper. Cook over medium high heat for 5 minutes, stirring occasionally.
  5. Stir in beef crumbles and cook for 3 minutes.
  6. Add tomato paste and cook for 2 minutes until tomato paste is lightly caramelized.
  7. Add tomato sauce, water, red wine vinegar, and Worcestershire sauce. Bring to boil and then lower to a simmer at medium to low heat.
  8. Simmer until thickened, about 15 minutes, or until internal temperature reaches 160°F. Stir frequently to prevent burning on bottom. CCP: Cook until internal temperature reaches 160°F for at least 15 seconds.
To Assemble Sweet and Sloppy Joes
  1. Open hamburger buns and spread out across work surface. Place one slice of cheddar cheese on bottom buns.
  2. Scoop ½ cup or one number 8 scoop of Sweet and Sloppy Joe mixture onto cheese.
  3. Optional: Rinse, trim, and chop green onions. Sprinkle 1 teaspoon of green onion onto Sweet and Sloppy Joe mixture prior to placing top bun on sandwich.
  4. Place hamburger bun top on Sweet and Sloppy Joe mixture. Place sandwich in ovenable bag or wrap in foil.
  5. Keep warm at 135°F or higher for same-day service. CCP: Hold Sweet and Sloppy Joe sandwiches at 135°F or higher for service.

Nutritional Analysis

  • Calories, in K calories: 469
  • Carbohydrates, in grams: 51
  • Protein, in grams: 28
  • Saturated fat, in grams: 9
  • Trans fat, in grams: 0
  • Total fat, in grams: 19
  • Sodium, in milligrams: 455

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 104 Servings

This recipe yields 104–8.5 ounce Sweet and Sloppy Joe sandwiches.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 14 pounds and 8 ounces frozen, cooked beef crumbles, (U.S. Department of Agriculture [USDA] food item)
  • 3 quarts unsweetened raisins (USDA food item)
  • 1 cup brown sugar, unpacked
  • 1 cup chili powder
  • ½ cup dried oregano
  • 4 pounds as purchased (AP) fresh whole onions
  • 4 pounds AP fresh red bell peppers
  • ½ cup vegetable oil (USDA food item)
  • 1 cup canned tomato paste (USDA food item)
  • 1 gallon canned low-sodium tomato sauce (USDA food item)
  • 2 quarts water
  • ½ cup red wine vinegar
  • ½ cup Worcestershire sauce
  • 104–2 ounce whole grain-rich buns
  • 3 pounds and 4 ounces or 104­–0.5 ounce cheddar cheese slices
  • 4 ounces AP fresh green onions

Directions

To Prepare in Advance
  1. Thaw beef crumbles at 41°F or lower two days in advance. Critical Control Point (CCP): Thaw beef crumbles in refrigerator at 41°F or lower.
To Prepare Beef
  1. Pulse raisins with brown sugar, chili powder, and dried oregano in a food processor until finely chopped.
  2. Rinse, trim, and dice onions and bell peppers.
  3. Heat oil over medium high heat in large tilt skillet or steam-jacket kettle.
  4. Add onion and bell pepper. Cook over medium high heat for 5 minutes, stirring occasionally.
  5. Stir in beef crumbles and cook for 3 minutes.
  6. Add tomato paste and cook for 2 minutes until tomato paste is lightly caramelized.
  7. Add tomato sauce, water, red wine vinegar, and Worcestershire sauce. Bring to boil and then lower to a simmer at medium to low heat.
  8. Simmer until thickened, about 15 minutes, or until internal temperature reaches 160°F. Stir frequently to prevent burning on bottom. CCP: Cook until internal temperature reaches 160°F for at least 15 seconds.
To Assemble Sweet and Sloppy Joes
  1. Open hamburger buns and spread out across work surface. Place one slice of cheddar cheese on bottom buns.
  2. Scoop ½ cup or one number 8 scoop of Sweet and Sloppy Joe mixture onto cheese.
  3. Optional: Rinse, trim, and chop green onions. Sprinkle 1 teaspoon of green onion onto Sweet and Sloppy Joe mixture prior to placing top bun on sandwich.
  4. Place hamburger bun top on Sweet and Sloppy Joe mixture. Place sandwich in ovenable bag or wrap in foil.
  5. Keep warm at 135°F or higher for same-day service. CCP: Hold Sweet and Sloppy Joe sandwiches at 135°F or higher for service.

Nutritional Analysis

  • Calories, in K calories: 469
  • Carbohydrates, in grams: 51
  • Protein, in grams: 28
  • Saturated fat, in grams: 9
  • Trans fat, in grams: 0
  • Total fat, in grams: 19
  • Sodium, in milligrams: 455

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Sandwich recipes

Serving Suggestion

  • Yield 52 or yield 104–8.5 ounce Sweet and Sloppy Joe sandwiches.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2.5 ounce equivalents meat/meat alternative
  • 2 ounce equivalents whole grain-rich
  • ⅛ cup fruit
  • ¼ cup vegetable (⅛ cup red/orange vegetable and ⅛ cup other vegetable)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Unsweetened raisins
  • Vegetable oil
  • Canned tomato paste
  • Canned low-sodium tomato sauce

Recipe Roots (Flavor Profile)

  • American Classic

Preparation Time

  • Preparation: 15 minutes for 52 servings or 25 minutes for 104 servings
  • Cook: 30 minutes for 52 or 104 servings
  • Assembly: 15 minutes for 52 servings or 25 minutes for 104 servings

Critical Control Point (CCP)

  • CCP: Thaw beef crumbles in refrigerator at 41°F or lower.
  • CCP: Cook Sweet and Sloppy Joe mixture until internal temperature reaches 160°F for at least 15 seconds.
  • CCP: Hold Sweet and Sloppy Joe sandwiches at 135°F or higher for service.

Kid Rating

Five-fork kid rating.

Culinary Center

Monterey Peninsula Unified School District

 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Monday, June 12, 2023
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