• Heat a large 12” skillet over medium-high heat and add 1 lb. ground beef. Brown the beef, breaking it up with the back of the spoon until it’s no longer pink. Drain excess grease. If desired, add 1/2 chopped onion and 1 chopped bell pepper to the skillet and cook until the veggies have softened, about 3-5 minutes.
• Add ½ cup ketchup or tomato sauce to the skillet followed by 2 tablespoons dijon mustard, and 2 tablespoons light brown sugar and stir to combine.
• Bring mixture to a gentle simmer and continue cooking for 5 minutes to allow the flavors to marry with one another.
• Transfer mixture to buns. If desired, top with sliced cheddar cheese and toast in a toaster oven or on a low broil in the oven.

SERVING SUGGESTIONS

• Serve with slaw salad mix, corn on the cob and watermelon.

SWAP SUGGESTIONS

• Protein: Swap ground beef for ground chicken.
• Ketchup: Swap ketchup for tomato sauce.
• Mustard: Swap dijon for yellow or whole grain mustard.

WEEKEND PREP / MAKE AHEAD

• Sloppy Joe mixture can be made fully in advance, cooled completely, and stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 weeks.