Sloppy Joe Cups have all the flavor of the classic sandwich in an easier to eat package – a biscuit – and topped with yummy cheese.
Sloppy Joe Cups
This recipe comes to us from another one of our hometown cookbooks, like our Crock Pot Calico Beans, but this time the 1988 version of the Extension Homemakers Shelby County Cookbook.
These Sloppy Joe Cups are super simple to make but will be a hit with the entire family – adults and children!
Be sure to grab the flaky style refrigerated biscuits (but not the jumbo size). The recipe makes eight Sloppy Joe Cups but be sure to use a regular-size muffin tin – not the mini muffin tins.
You will need to press the biscuits into the tin because each cup gets a good-size scoop of the meat mixture.
If you don’t have Colby Jack cheese, just use your favorite cheese. You can’t go wrong with cheese!
Don’t be afraid to let the sides of the biscuits get golden brown while in the oven. This will ensure that the bottom and sides are baked through as well.
While we don’t think you will have leftovers, Barbara does say these Sloppy Joe Cups re-heat nicely for an easy workday lunch or a quick evening meal. Just add a salad or your favorite vegetable as a side and you are ready to go.
- 1 1/2 lbs ground beef
- 1/3 cup ketchup
- 1/3 cup barbecue sauce
- 2 Tablespoons brown sugar
- 1 teaspoon lemon juice
- 1 can flaky refrigerated biscuits 8 count
- 4 oz. shredded Colby Jack cheese
Preheat oven to 400 degrees F.
Brown the ground beef; drain excess grease, if necessary.
Add ketchup, barbecue sauce, brown sugar and lemon juice, mixing well.
Press biscuits into muffin tins forming dough around sides to make a cup.
Fill with meat mixture and top with shredded cheese.
Bake for 10 to 12 minutes or until biscuits are golden brown.