Southwest Sloppy Joes

Ok, I am apologizing ahead of time for the poor photo quality that you are about to see!
My nice camera is en route to NYC for repairs & boy, am I missing it!
I've been snapping shots here & there with my smart phone, & generally they are pretty decent.
These pics, however, are not =(
But, the recipe that I want to share is SO good that I am forging ahead, bad pics & all.

We have an abundance of garden food lately from Garrett's 1st garden
& I've been enjoying finding creative ways to use this fresh produce.
This is exactly what I did to come up with this twist on traditional sloppy joes.

The recipe I started with was from my favorite Amish cookbook.
Here is my tweaked version:

2 lb. ground beef, browned & drained*
1/2 c. onion, finely chopped*
1 lg. banana pepper, seeded & chopped
1/2 green pepper, seeded & chopped
1 small Cajun bell pepper, seeded & chopped
1 c. cherry tomatoes, whole
1 Tbsp. brown sugar*
2 Tbsp. chili powder
1/2 tsp. cumin
2 Tbsp. spicy brown mustard
1 Tbsp. Worcestershire sauce*
1 Tbsp. vinegar*
1 c. ketchup*
1/4 c. BBQ sauce
dash of hot sauce

After the cherry tomatoes cook for a few minutes & become soft, bust them with your fork.

I basically added in the peppers & tomatoes because they were fresh & needed to be used.
From there, I decided to go for a southwest flavor & added the other ingredients to achieve it.

This is one of those recipes that you can easily tinker with to add your own flavor faves.
{For the traditional recipe, use the ingredients that have the * beside them.}

I served these on hamburger buns for dinner.
For lunch, I reheated the leftover meat & added it to a warm tortilla & sprinkled on cheddar cheese.