West Coast Snappy Joes

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 can (8 ounces) tomato sauce
• 1/3 cup soft sun-dried tomato halves (not packed in oil), chopped
• 1/3 cup chopped roasted sweet red peppers
• 2 tablespoons chopped pickled jalapeno peppers
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon Montreal steak seasoning
• 1/2 teaspoon pepper
• 6 hamburger buns, split
• Optional toppings: Chopped avocado, sour cream, shredded cheddar cheese and chopped green onions

1. In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain.
2. Stir in tomato sauce, sun-dried tomatoes, roasted peppers, jalapenos, tomato paste, brown sugar, vinegar, steak seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring occasionally. Serve on buns with toppings as desired.
3. Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

ground beef, onion, garlic, tomato sauce, soft sundried, sweet red peppers, jalapeno peppers, tomato paste, brown sugar, balsamic vinegar, montreal steak seasoning, pepper, buns, avocado

Taken from www.tasteofhome.com/recipes/west-coast-snappy-joes/ (may not work)