Ruby Drive Sloppy Joes

Ruby Drive Sloppy Joes

LV 1

"I get requests to make this for every neighborhood get together. Thanks to my mother in law for this recipe made with ketchup and salsa! Super easy and delicious!"

Ingredients 35 m {{adjustedServings}} servings 382 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1338 mg
  • 54%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  2. Stir in ketchup, salsa, brown sugar, Worcestershire sauce, white vinegar, Dijon mustard, and hot sauce. Bring to a simmer and cook, stirring occasionally, over low heat 20 to 30 minutes. Serve on potato rolls.
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Reviews 139

  1. 173 Ratings

Sarah Jo

Other than sauteing an onion and a good amount of garlic in butter with the meat and adding a little liquid smoke, this is hands down the best sloppy joe filling I've ever had. I topped this with shredded sharp cheddar and toasted the buns a bit to make them hold up a little better. This is my new sloppy joe recipe. Even my husband who loves that nasty canned junk loved this. AWESOME. NOTE: If you don't like all that ketchup, think about cutting the ketchup in half and using either chili sauce or BBQ sauce.


Oh, wow! Back in college, when I thought that Sloppy Joes grew in cans, the dish didn’t seem fit for human consumption. Now, I’m thinking that canned versions simply can’t compete with the real thing, plus … well, why waste money at the market when this dish is quick, easy & inexpensive? I recently made it for the 5th time and loved seeing my husband & guests return for more. When salsa hasn’t been onhand, Pico De Gallo (for which there are several excellent recipes at this site) has worked great, and on one occasion I used Rotel tomatoes (the type with lime juice & cilantro)—also excellent. I guess there’s no way to ruin this recipe, for which I’m *very* grateful to LV & her mom-in-law. (Thanks, as well, to photographer Avon Lady, whose shot portrays the dish 100% accurately—thick, non-greasy & delightful on big fluffy buns which, like another reviewer, I serve lightly toasted.)


Made these tonight on the advice of several on the RE and they didn't disappoint. I made a double batch and froze half for another time. I didn't measure the ketchup or salsa and think I might have used a bit less than the recipe states, but I definitely got all the flavor. I also used white wine vinegar instead of plain vinegar. I added some red pepper flakes to mine for a bit of added top heat. I wasn't looking for a Southwest flavor in these and fortunately, the salsa just adds the tomato and onion flavor. Thank you for a great recipe!