This is the perfect sloppy joe for little hands but with a flavor both kids and adults will love. For little kids: Let them measure out the vegetables. For big kids: Help them stir the meat and assemble the sliders.

Recipe courtesy of Food Network Kitchen

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Total:: 30 min
Active:: 30 min

Yield:: 8 sliders or 12 mini dinner roll sandwiches

Level:: Easy

Ingredients

1 tablespoon vegetable oil
1 pound ground beef
1 tablespoon chili powder
Kosher salt
3/4 cup ketchup
1 tablespoon light brown sugar
1 tablespoon apple cider vinegar
1/2 cup frozen crinkle-cut baby carrots
1/2 cup frozen baby corn
8 potato slider buns or 12 mini potato dinner rolls
1 cup thinly shredded red cabbage
1/4 cup dill pickle chips

Directions

Heat the oil in a large nonstick skillet over medium-high heat. Add the ground beef, and cook, stirring frequently, until the beef begins to brown, about 4 minutes. Stir in the chili powder and 1 teaspoon salt, and continue cooking until the meat is cooked through, 2 minutes more. Drain off any excess liquid, and add back 2 tablespoons of it. Reduce the heat to low, stir in the ketchup, sugar, vinegar and 1/2 cup water and simmer, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Stir in the carrots and corn, and cook, partially covered, until the vegetables are tender and heated through, 5 minutes.

Scoop some sauce onto 1 half of each slider bun, top with a handful of shredded cabbage and a pickle chip and serve.

Cook's Note

Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.

My Private Notes

Name: Kids Can Make: Sloppy Joe Sliders
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 sliders or 12 mini dinner roll sandwiches
Ingredients: 1 tablespoon vegetable oil; 1 pound ground beef; 1 tablespoon chili powder; Kosher salt; 3/4 cup ketchup; 1 tablespoon light brown sugar; 1 tablespoon apple cider vinegar; 1/2 cup frozen crinkle-cut baby carrots; 1/2 cup frozen baby corn; 8 potato slider buns or 12 mini potato dinner rolls; 1 cup thinly shredded red cabbage; 1/4 cup dill pickle chips