Sloppy Joses with Avocado Cream

You know my love for Mexican flavors. I try to sneak them into just about everything I can. When you have a "non believer" in your midst (doesn't believe Mexican food is God's gift of flavors) you will go to every extreme to not only satisfy your need for those flavors, but to prove them wrong as well (I love doing that!).

This meal came about because I was trying to come up with something that was kind of an American classic. I mean how many sloppy Joes did you eat growing up. I loved them! When I knew Mom was making sloppy Joes for dinner I made sure my friends went home early so Mom wouldn't be tempted to invite them for dinner. That way I didn't have to share. WOW kind of rude huh? Oh well, when you are 9 years old it doesn't seem that way.

Anyway, I know that I can usually sneak in the flavors I love when I begin with a dish that is an old stand by. He really didn't even realize what I was doing until the plate was already in front of him.

Kevin - What is this? A sloppy Joe?
Me - mmhmmm uh yup
Kevin - Why is there avocado on my sloppy Joe?
Me - What? *taking a bite* mmmmm
Kevin - *lifting bun* there is avocado on here
Me - Oh ya, that, well ummm these are sloppy Joses
Kevin - Sloppy whats?
Me - Oh my is a Sloppy Jose, Sloppy Joes Mexican cousin!
Kevin - I knew you were going to make Mexican food
Me - *sigh* just eat!!

A few minutes later....

Kevin - I really like these the spice is just right
Me - Thank you (DUH!!)

He will never learn will he?

Sloppy Joses with Avocado Cream

For the Avocado Cream:
1 avocado
1/2 cup fresh cilantro, a good handful (can use stems and leaves)
1/4 cup non fat Greek yogurt
1 lime, zested and juiced
Kosher salt
Fresh cracked black pepper

For the Sloppy Jose:
1 tablespoon olive oil
4 slices bacon
1 pound ground beef
Kosher salt 
Fresh cracked black pepper
1 onion, chopped
1 poblano pepper, finely chopped (can substitute 2 jalapenos)
4 cloves garlic, chopped
2 tablespoons taco seasoning
1 cup Mexican beer, at room temperature
1 8 ounce can of tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce (We use Chalula or Tapatio)
4 rolls, toasted

Place the cilantro, Greek yogurt, avocado, lime zest and juice in a food processor and run until smooth. Season with salt and pepper and reserve, covered with plastic wrap pressed directly on top to keep from browning.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel to drain. Add the ground beef to the pan and cook until browned, stirring with a spoon to crumble it; season with a little salt and black pepper. Return the bacon to the pan and add the onion, chile, and taco seasoning. Cook, stirring, until the onion is softened, about 5 minutes.

In a medium bowl, stir together the beer, tomato sauce, Worcestershire, and hot sauce. Pour the mixture over the meat, lower the heat and simmer for 5 minutes or until ready to serve.
Serve on toasted rolls and top with the Avocado Cream.