Measure WITH YOUR HEART

Southern cook Hannah Taylor, who shares recipes at LilyLouTay.com, gives us a sneak peek of her new cookbook

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Sloppy James

This quick-fix take on a dinner favorite comes courtesy of Hannah's husband

1 small Vidalia onion

1 small green bell pepper

2 garlic cloves

1 jalapeño pepper

1 (15 oz.) can tomato sauce

Brown sugar

Worcestershire sauce

Yellow mustard, or Dijon if you're feeling frisky

Tomato paste

Olive oil

Onion powder

Garlic salt

Ground black pepper

1 lb. ground beef (I like 80/20)

4 hamburger buns

Salted butter, at room temp. (optional)

4 slices Cheddar

• Finely chop onion, pepper and garlic. Seed jalapeño, then chop. In bowl, combine tomato sauce, 2 spoonfuls brown sugar, 1 Tbs. each Worcestershire, mustard, tomato paste and oil, then sprinkle in a palmful of onion powder and a couple pinches each of garlic salt and pepper until smooth. Taste and adjust seasoning. Reserve.

• Set a large cast-iron skillet over medium, and add a splash of oil. When oil is hot, add vegetables. Cook, stirring often, until lightly browned and tender, 4–5 min. Add ground beef and start breaking it up with your spoon. Keep cooking, stirring and breaking up meat, until meat is cooked through and browned, 3-5 min. more.

• Pour reserved seasoning mixture over meat and bring to a boil, then reduce heat to low so sauce simmers. Cook uncovered, stirring every so often, until nice and thick and flavors have come together, 15-20 min. Taste and see if it needs more of anything your heart tells you. Meanwhile, toast buns—we like to butter ours, but that's up to you. When mixture is ready, top each bottom with a big spoonful of meat mixture, then add a slice of Cheddar to each sandwich, so they start to melt a bit. Close 'em up, and enjoy the mess!

Servings: 4. Active time: 20 min. Total time: 1 hr.