3.8 from 126 votes
Mexican Ground Beef and Cabbage
Mexican Ground Beef and Cabbage combines lean ground beef with sautéed cabbage, bell pepper, and a blend of chili powder and tomato sauce. The cabbage softens under a lid before the beef is browned alongside garlic and spices, creating a hearty mix with a mildly spicy, savory flavor. Optional spinach adds a gentle leafy green note. This dish can be served with lime, avocado, salsa, sour cream, and cheese to add creaminess and freshness, making it a versatile choice for a filling meal.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
3
Servings
Calories:
425 kcal
Course:
Main Course
Cuisine:
American, Mexican
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.
Cup of Yum
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days to maintain freshness.
Nutrition Information
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%)
Nutrition Facts
Serving: 3 Servings
Amount Per Serving
Calories 425
% 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.