Sloppy Joe Hand Pies
Crunchy Carrot Coins and Fresh Pineapple
Ingredients
- 1 lb ground beef
- 2 carrots, chopped
- 1 green bell pepper, chopped
- ½ onion, chopped
- 1 (6-oz) can tomato paste
- ¼ cup chicken broth
- 1 Tbsp Montreal steak seasoning
- 1 Tbsp brown sugar
- 2 tsp yellow mustard
- 2 tsp apple cider vinegar
- 2 (16.3-oz) cans refrigerated flaky biscuits
Instructions
- Preheat oven to 350°F.
- Cook ground beef, carrots, bell pepper, and onion in a large skillet over medium heat until beef is browned and crumbly.
- Drain and return to skillet.
- Stir in tomato paste, broth, steak seasoning, brown sugar, mustard and vinegar.
- Cook, stirring occasionally, 5 minutes or until thick.
- Separate biscuits, and roll each into a 6-inch round.
- Spoon about ⅓ cup beef mixture on one side of each biscuit.
- Fold opposite side of biscuit over to completely enclose filling.
- Crimp edges with a fork to seal.
- Place biscuits on a greased baking sheet.
- Bake 18 to 23 minutes or until biscuits are golden brown.
- Serve with ketchup for dipping.
Side Dish Ingredients
- 1 (16-oz) pkg crinkle cut carrot coins
- Ranch dressing
- 1 cored fresh pineapple, cut into small chunks
Side Dish Instructions
- Serve carrots with desired amount of Ranch.
- Serve pineapple alongside hand pies.
Kid-Friendly Meal Plan
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