HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Sloppy Joes On Ciabattas
Beef Sloppy Joes on Ciabattas

Beef Sloppy Joes on Ciabattas

with Homemade Guacamole

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Looking for a quick and tasty midweek dinner option? Try cooking up our Beef Sloppy Joes with Ciabattas & Guac in just 20 minutes for a delicious and speedy meal.

Allergens:CeleryMilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Beef Mince

1 unit(s)


1 pot(s)

Central American Style Spice Mix

1 unit(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet



30 grams

Mature Cheddar Cheese


2 unit(s)


(ContainsCereals containing gluten)

1 unit(s)


½ unit(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3431 kJ
Energy (kcal)820 kcal
Fat44.0 g
of which saturates14.8 g
Carbohydrate66.6 g
of which sugars22.5 g
Protein39.3 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Heat a large frying pan over high heat with a drizzle of oil. Once hot, add the mince, breaking up with a spoon, and cook until golden brown, 3-4 mins. Break it up with a wooden spoon as it cooks. Meanwhile, trim and coarsely grate the carrot (no need to peel!). Once browned, drain any excess fat from the beef, then add the carrot to the pan along with the Central American spice mix and cook, stirring, for 2 mins.


Add the chopped tomatoes and ketchup to the mince. Season with salt and pepper and simmer until thick and tomatoey, 5-6 mins. Tip: Add a splash of water if the beef mixture is looking a little dry.


Meanwhile, pre-heat your grill to high and coarsely grate the cheddar cheese.


Halve the ciabattas horizontally. Place the ciabattas on a baking tray cut side up. Once the beef is cooked, divide it between the ciabattas. Sprinkle over the grated cheese. Place on the top shelf of your grill for 3-4 mins until the cheese is nicely melted.


Meanwhile, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl. Add a squeeze of lime juice with a drizzle of olive oil and a pinch of salt and pepper and mash roughly with the back of a fork. Taste and add more lime if needed.


Divide the filled hot ciabattas between plates and serve with the guacamole on top. Enjoy!