Slow Cooker Tex-Mex Chipotle Sloppy Joes


1 1/2 pounds uncooked ground chicken or turkey

1 1/2 pounds ground pork

2 cups chopped onions (2 large)

4 cups bottled salsa (medium hotness)

1 1/2 cups chopped green sweet peppers (2 medium)

1 1/2 cups fresh corn or frozen whole kernel corn

2 tablespoons chopped canned chipotle pepper in adobo sauce*

1 tablespoon chili powder

1 1/2 teaspoons ground coriander

1 1/2 teaspoons garlic salt

16 - 20 6-inch flour tortillas or hoagie rolls, split and toasted

Vegetable oil

Assorted toppers, such as chopped cilantro, diced avocado, chopped tomato, and/or crumbled Cotija cheese (optional)


In a very large skillet cook ground chicken, ground pork, and onions until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

In a 4- to 5-quart slow cooker combine meat mixture, salsa, sweet peppers, corn, chipotle pepper, chili powder, coriander, and garlic salt.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, add tortillas, one at a time, to hot oil; cook for about 2 to 3 minutes or just until golden. Using tongs, remove tortillas from hot oil. Fold fried tortillas over a paper-towel-wrapped rolling pin or a wire tortilla rack placed over a paper-towel-lined pan. Let cool until firm.

To serve, use a slotted spoon to spoon meat mixture into fried tortilla shells. If desired, add toppers.

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