Sloppy Joe Pot Pie
Can we talk about something that is near and dear to my heart?
I know. Such a weird thing to love as fiercely as I do, but I think it has something to do with the fact that I was DEPRIVED AS A CHILD.
Sure, I had a nice house, warm clothing with all the right labels, and more toys than one kid could need, but my mother never, not once, made me a sloppy joe for dinner.
In fact, I was an adult the first time I ever ate a sloppy joe. Grown, married, and with a child of my own.
Y’all. Sloppy joes are a thing in my house. I am making up for lost time. We eat them regularly and my kids obviously love it. What kind of kid doesn’t love sweet, tangy beef on a sandwich bun?!
Anyway, I love the flavors in traditional sloppy joes so much that I like to experiment with new ideas a bit. Take my sloppy joe dip for instance. Or my sloppy joe stuffed peppers. Orrrrr, how about my sloppy joe casserole with a cornbread base? I’m obsessed.
So, I took things a step further and made this sloppy joe pot pie. It’s good stuff.
My kids love it and it’s perfect for those nights when you’re craving a sloppy joe but you don’t have any sandwich buns on hand. I mean, who doesn’t have canned biscuits sitting around in the back of the fridge for emergencies? (If you don’t, give this a try with my dad’s famous homemade biscuits – they turn out perfect every time!)
Okay, friends. Go forth and feed your kid sloppy joes. I insist.
Sloppy Joe Pot Pie
- 2 pounds ground beef
- 2 bell peppers, diced
- 1 sweet onion, diced
- 2 15-ounce cans sloppy joe sauce
- 1 15-ounce can sweet corn
- 1 cup grated cheddar
- 1 package large refrigerated biscuits (8 biscuits)
- 2 green onions, chopped
- Preheat oven to 375 degrees.
- Add the beef to a large skillet over medium heat and cook until browned, breaking the meat up as it cooks.
- When meat is just barely still pink, add the peppers and onion and continue cooking until meat is cooked through.
- Drain the grease and return to the skillet.
- Stir in the sloppy joe sauce and corn.
- Pour mixture into a greased 9x13 baking dish and top with the cheddar cheese and biscuits.
- Bake for 18 minutes or until biscuits are cooked through and golden on top.
- Sprinkle with green onions before serving.