CHEESY TACO SLOPPY JOES

CHEESY TACO SLOPPY JOES 1 pound lean ground beef 2 tablespoons butter 1 medium red onion diced 10 cloves garlic minced 3 jalapeños diced 1 can (15 ounces) tomato sauce 1 tablespoon taco seasoning 1/2 teaspoon Kosher salt 1/2 teaspoon fresh ground black pepper 1 tablespoon cornstarch 1/4 cup beef broth 1 cup Mexican blend shredded cheese For serving: 6 brioche hamburger buns 2 diced tomatoes sour cream chopped cilantro or parsley fresh lime Add the butter to a large cast iron skillet on medium heat. Add the diced onion, minced garlic and diced jalapeño peppers. Cook for about 3-4 minutes until the veggies start to soften, stirring a few times. Add the beef to the pan and break it apart with a wooden spoon or spatula. Distribute evenly and mix in with the veggies. Cook for 10 minutes stirring a few times. Drain excess fat. Add the taco seasoning, tomato sauce, salt and black pepper to the pan and stir to combine. In a small cup mix the beef broth and cornstarch together, add the slurry to the pan. Stir to combine and cook for another 5 minutes or until the mixture is only slightly liquidy. Turn off the heat, mix in the Mexican blend cheese. Serve on toasted brioche buns topped with diced tomatoes, sour cream, cilantro and a squeeze of fresh lime juice. Store leftovers in an airtight container in the fridge for up to 4-5 days.