15-Min Tex-Mex Beef Sloppy Joes

Preheat the grill to high. Bring a small saucepan of water to the boil for the peas. Coarsely chop the coriander leaves, discarding the stems. Crush or finely chop 1 garlic clove. Coarsely grate the cheese. Combine 1 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.

Put the beef bolognese, Tex-Mex seasoning and half the garlic in a medium frypan over medium-high heat and bring to the boil. Cook, stirring occasionally, for 4-5 mins until slightly reduced. Scatter with the cheese, then remove the pan from the heat. Meanwhile, cut the bread rolls in half. Put on an oven tray, cut-side up, and grill for 4-5 mins until lightly toasted.

While the rolls are toasting, add the peas to the pan of boiling water and cook for 2 mins or until tender. Drain and return to the pan. Coarsely mash the peas. Add the coriander, remaining garlic, 1 tbs mayonnaise and 1 tsp white wine vinegar, season with salt and pepper and stir to combine.

Divide the roll bases among plates, top with the cheesy bolognese and mashed peas, then sandwich with the tops. Serve with the salad and enjoy!

Were you expecting another step? You're not gonna find it here. That's all folks!

We value and listen to your feedback. Tell us what you think about this recipe by rating it in the app or on the website.