Taco-rific Beef and Cabbage

This is a fusion stir-fry. It’s got the tastes of tacos but uses cabbage for body. No beans, as my son hates them. I prefer to use the leanest ground beef that I can budget for as that saves having to drain it. I tend to use regular taco seasoning but the mild tomatoes for an in-between heat level. My taste buds grew up in the Dakotas, not Texas.  I have a friend who self-describes as having “toddler taste buds” … in that case, you could even do one can of regular diced tomatoes and only one with chiles.  Be sure to drain well and cook off the liquid though.


Taco-rific Beef and Cabbage

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Nutrition per portion

  • 1.5 Tbsp cooking oil
  • 2 cloves garlic, minced
  • 1 lb ground beef, leaner means you don't have to drain it.
  • 1 packet taco seasoning, can be mild for kids
  • 2 cans tomatoes with diced green chiles (RoTEL, can be mild for kids), drained of liquid
  • 1.5 - 2 c frozen corn kernels
  • 1 16 oz bag coleslaw mix (not the kit, just the shreds)
  • 3 scallions, sliced thin
  • taco sauce and/or hot sauce for drizzling, optional
  1. Heat oil in large skillet over medium.
  2. Add garlic, cook until fragrant, about a minute.
  3. Add beef and brown, breaking it up as you go. Drain off fat if you need to, then add taco seasoning, drained tomatoes, and corn kernels.
  4. Stir and cook until heated and most of the liquid is cooked off.
  5. Add coleslaw mix. Cook on medium until the coleslaw is as wited as you like it.
  6. Remove from heat and top with scallions.  Serve.  Individuals can drizzle the top with taco sauce or hot sauce at their preference if they’d like.

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