This recipe was incredibly easy to throw together and was a major winner with the whole family! I ate this as is with a little sour cream on top and had it piled on top of a big helping of chopped romaine the next day for lunch. My family ate this with tortilla chips for dinner. This keeps well in the refrigerator for leftovers and would make a great meal prep!
Prep time: 25 minutes
Nutrition Info per serving: 321 calories, 23g fat,4g net carbs (6g total) 23g protein
1/2 head (12-13oz) green cabbage, sliced into strips
1 tbsp unsalted butter
1 lb ground beef
3 tbsp taco seasoning (you can use store bought or you can make the mix posted below)
1 tsp dried minced onion
1 cup Mexican shredded cheese
salt and pepper to taste
topping ideas: sour cream, chopped tomatoes, salsa, tortilla chips, avocado
*Taco Seasoning* (I just make this whole recipe and keep it in a little jar to use at another time but you can absolutely just cut this in half)
6 tbsp chili powder
4 tsp ground cumin
3 tsp paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp oregano
2 tsp salt
1 tsp black pepper
1/8 tsp cayenne pepper
Preheat oven to 350 degrees.
Melt 1 tbsp of butter in a large, oven-safe, skillet over medium-high heat. Add your cabbage and saute for 4 minutes until it is just softened. You still want it to be crunchy so make sure not to overcook it. Remove from the pan and set aside.
Add your ground beef to the same pan and cook until evenly browned, making sure to chop it up as it cooks. Add your 3 tbsp of taco seasoning and the dried minced onion and stir well to evenly coat. Add the cabbage back to the skillet and stir well to evenly distribute. Add 1/2 cup cheese and quickly mix. Add salt and pepper to taste. Remove from heat, sprinkle with remaining 1/2 cup of cheese and place in the oven for 10 minutes until the cheese has melted and is bubbling.
Serve topped with sour cream, avocado, chopped tomatoes or as is!
Recipe adapted from The Foodie Affair