Taco Joes

When Jessie first shared this recipe with me, I thought these taco joes sounded like a quick and delicious dinner that I knew I had to try. But I was still blown away by how good these actually were when I finally got around to making them. This recipe calls for so few ingredients, but those ingredients come together to make a truly fantastic twist on sloppy joes. I halved the recipe, but I wish I wouldn't have. I could have eaten this all week long and been very happy about it.

We topped ours with shredded Monterey Jack and avocado, and I combined sour cream with some chopped cilantro and used that as a spread for the sandwiches (although a little bit of this dressing would have been delicious on them too). This became an instant family favorite, and Joe's already asked me twice to make them again. I highly recommend these for a quick, easy, and delicious weeknight supper. Yum!

**UPDATE**

A couple of people have asked whether we ate these as sandwiches or in tortillas. I think they'd be good either way, but we ate them as sandwiches, true sloppy joe style. I may try the tortilla thing next time, though; that's a great idea!

Taco Joes
Source: adapted from Foodie with Family

1 pound lean ground beef
1/2 of a medium-sized red onion, chopped
1 1/2 cups water
3 ounces tomato paste (half of a small can)
1 packet dry enchilada sauce seasoning mix
Salt and pepper to taste
Optional taco toppings for serving: avocado, shredded cheese, diced tomato and onion, lettuce, sour cream, etc.

1. Brown the ground beef in a large pot over medium high heat. When almost all of the pink is gone, add the onion.

2. When onion is softenend and the beef is entirely cooked through, stir in water, tomato paste, and enchilada sauce mix. Bring to a boil and lower heat.

3. Simmer until thick, about 20 minutes.