Mexican Ground Beef and Cabbage
User Reviews
3.8
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
3 Servings
-
Calories
425 kcal
-
Course
Main Course
Mexican Ground Beef and Cabbage
Description
Mexican Ground Beef and Cabbage is a savory dish featuring lean ground beef cooked with a generous amount of thinly sliced cabbage and red bell pepper. Starting with sautéing onions and cabbage until the cabbage softens, the recipe employs a layering method that allows the beef to brown directly in the pan alongside the vegetables, which helps to concentrate their flavors. Adding garlic, chili powder, and tomato sauce enriches the mixture with a mild chili warmth and acidity that balances the rich beef. The optional addition of baby spinach integrates leafy greens, contributing color and texture.
The resulting dish has a tender blend of softened cabbage and small beef crumbles infused with spices and tomato, providing a comforting texture and a flavorful profile consistent with Mexican-inspired ingredients. Serving it with lime, avocado, salsa, sour cream, and grated cheese offers additional fresh, creamy, and tangy elements that complement the robust meat and vegetable base.
Leftovers keep well in a sealed container refrigerated for up to five days, making it suitable for meal prep or quick reheating. The recipe is easy to adapt with the optional spinach and toppings depending on preference or availability.
Ingredients
- 1 Tbsp avocado oil
- 1 small yellow onion chopped
- 1 small cabbage thinly sliced (about 4-6 cups, head
- 1 tsp salt to taste, sea salt
- 1 lb ground beef lean
- 1 red bell pepper chopped
- 5 cloves garlic minced
- 2 Tbsp chili powder to taste
- 1 (8-oz) can tomato sauce
- 5 ounces baby spinach optional
For Serving:
- lime fresh
- avocado
- salsa
- sour cream
- cheese grated
Instructions
- Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven or a large nonstick skillet (I recommend a large 12-inch skillet with a deep lip if going the skillet route). A large wok or large cast-iron skillet works well too.
- Add the onions and sauté, stirring occasionally, until onions begin to sweat, about 3 minutes.
- Transfer the chopped cabbage and sea salt to the pot and stir well. Cover the pot (or skillet) with a lid for 3-5 minutes to help the cabbage soften up. Once the cabbage has begun to wilt, remove the lid and scoot it off to one side of the pot to make room for the beef.
- Place the ground beef on the open surface of the pot and use a rubber spatula or wooden spoon to mash it up, filling up the open area. Brown the beef for 3 to 5 minutes before incorporating it into the cabbage, making sure it’s chopped into small bits.
- Add in the bell pepper and garlic and stir well, followed by the chili powder and tomato sauce. Stir everything well until it is combined.
- Transfer the baby spinach to the pot and cover the pot with a lid for 3 to 4 minutes to help wilt the spinach. Once wilted, give everything a big stir, and you’re done!
- Serve ground beef and cabbage in big bowls with your choice of toppings such as grated cheese, green onions, avocado, salsa, and sour cream. Serve with white rice or brown rice for a more substantial meal. For a low-carb option, serve with cauliflower rice. Also serve with lime wedges because these bowls are even better with fresh lime juice drizzled on top.
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1Serving (of 3) | |
| Calories | 425kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 37g | 74% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 95mg | 32% |
| Sodium | 1392mg | 58% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
You'll Also Love
