Beef Sloppy Joes on Ciabattas
with Guacamole
Looking for a quick and tasty midweek dinner option? Try cooking up our Sloppy Joes on Ciabattas with Guacamole in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Beef Mince
1
Central American Style Spice Mix
2
Ciabatta
1
Finely Chopped Tomatoes with Onion and Garlic
1
Avocado
30
Mature Cheddar Cheese
(Contains Milk)
½
Lime
1
Tomato Ketchup
1
Carrot
Nutritional information
Utensils
Instructions
Heat a large frying pan over high heat with a drizzle of oil. Once hot, add the mince, breaking up with a spoon, and cook until golden brown, 3-4 mins. Break it up with a wooden spoon as it cooks. Meanwhile, trim and coarsely grate the carrot (no need to peel!). Once browned, drain any excess fat from the beef, then add the carrot to the pan along with the Central American spice mix and cook, stirring, for 2 mins.
Add the chopped tomatoes and ketchup to the mince.Season with salt and pepper and simmer until thick and tomatoey, 5-6 mins.Tip: Add a splash of water if the beef mixture is looking a little dry.
Meanwhile, pre-heat your grill to high and coarsely grate the cheddar cheese.
Halve the ciabattas horizontally. Place the ciabattas on a baking tray cut side up.Once the beef is cooked, divide it between the ciabattas.Sprinkle over the grated cheese. Place on the top shelf of your grill for 3-4 mins until the cheese is nicely melted.
Meanwhile, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl.Add a squeeze of lime juice with a drizzle of olive oil and a pinch of salt and pepper and mash roughly with the back of a fork. Taste and add more lime if needed.
Divide the filled hot ciabattas between plates and serve with the guacamole on top. Enjoy!
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