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Mexican Sloppy Joes

Mexican Sloppy Joes

Skinny Not Skinny
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6 -8


  • 2 cans 8 ox each Pillsbury refrigerated crescent dinner rolls
  • 1/2 lb lean ground beef
  • 2 Tablespoons Taco Seasoning
  • 1 cup Salsa
  • 1 cup shredded Cheddar-Jack Cheese OR Kraft Pepper Jack Cheese
  • 1 egg beaten
  • 1 tablespoon Panko


  • Preheat oven to 375 degrees. Spray cookie sheet with cooking spray. Unroll both cans of dough on floured work surface. If you are using crescent rolls, pinch the seals together to seal. Cut each sheet (one can = one sheet) into four rectangles. You will have a total of 8 rectangles when you are done.
  • Cook beef in a skillet over medium-high heat 5 to 7 minutes until thoroughly cooked. Stir in taco seasoning mix and salsa; simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with cheese. (I used Pepper-Jack for the adults and Cheddar-Jack for the kids!)
  • Fold dough over to cover the meat and make a smaller rectangle; press edges with fork to seal. Brush with egg. Sprinkle with Panko. Repeat with remaining dough and filling. Carefully place on cookie sheet.
  • Bake for 15 minutes or until deep golden brown.
  • I serve them with a potato and a vegetable.