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
- 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
- Heat oil in large skillet over medium.
- Add garlic, cook until fragrant, about a minute.
- 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.
- Stir and cook until heated and most of the liquid is cooked off.
- Add coleslaw mix. Cook on medium until the coleslaw is as wited as you like it.
- 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.