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English Muffin Pizza Joes

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English Muffin Pizza Joes

English Muffin Pizza Joes

Jessica Braider
This recipe was inspired by one of the 2011 finalists for the National Beef Cook-Off. It’s such a simple concept but the flavors really work well together, and it’s a fun meal for all ages. For vegetarians, either omit the meat and make mini English muffin pizzas with pasta sauce and cheese, or use meatless soy crumbles.
Cook Time 30 mins
Total Time 30 mins
Servings 6 servings

Ingredients
  

  • 6 whole wheat English muffins (use wheat/gluten-free, if needed) halves separated
  • 3/4 lb. ground beef, turkey, or meatless crumbles
  • 1 cup red pasta sauce store-bought or homemade
  • 1/2 red bell pepper finely diced (1/2 cup)
  • 1/4 yellow onion finely diced (1/4 - 1/2 cup)
  • 1 Tbsp. dried Italian seasoning or use a combination of dried basil and oregano
  • 1/2 cup reduced-fat shredded Cheddar cheese or use any variety
  • 1/2 cup part-skim shredded mozzarella cheese or use any variety

Instructions
 

  • Heat the oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray or line it with a silicone mat or parchment paper.
  • Put the English muffin halves on the baking sheet, and bake for 5 minutes.
  • Meanwhile, in a large nonstick skillet, brown the beef over medium heat for 8 – 10 minutes, breaking it into smaller pieces as it cooks.
  • Add the pasta sauce, bell peppers, onions, and Italian seasoning.
  • Continue cooking for 5 minutes or until vegetables are just tender, stirring occasionally.
  • In a small bowl, combine the cheeses.
  • Top each muffin half with about 1/4 cup of the meat sauce and 1 Tbsp. of cheese. Bake it for about 5 more minutes until the cheese is melted. Serve immediately.

Notes

Do Ahead or Delegate: Halve the English muffins (and store them in an airtight bag to prevent them from getting stale), dice the bell pepper and the onion, make the meat sauce, shred the cheeses if necessary and combine and refrigerate them.
Scramble Flavor Booster: Add some minced garlic or garlic powder to the meat when browning it.
Tip: If you want to preserve the texture of an English muffin (the 'nooks and crannies') when halving it, try splitting it open as opposed to slicing it. You can do this by gently inserting your fingers or the tines of a fork about a 1/2 inch into the side of the muffin and then slowly pulling the remainder of the muffin apart.
Nutritional Information Per Serving (% based upon daily values): Calories 313, Total Fat: 10g, 14%; Saturated Fat: 4g, 20.5%; Cholesterol: 47mg, 16%; Sodium: 850mg, 46%; Total Carbohydrate: 34g, 11%; Dietary Fiber: 5g, 20.5%; Sugar: 11g; Protein: 26g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, No Added Sugar, Nut-Free, Spring, Summer, Vegetarian, Winter
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