Description
A comforting and hearty casserole that combines lean ground beef, fresh vegetables, and melted cheese, perfect for weeknight dinners.
Ingredients
Scale
- 2 small onions, diced
- 1 tablespoon olive oil
- 1 teaspoon minced garlic (or 1 teaspoon garlic powder)
- 1 green bell pepper (can use red or yellow)
- 1 pound of lean ground beef
- 1/2 tablespoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked or sweet paprika
- 1 can diced tomatoes (14 oz can)
- Salt and pepper to taste
- 1/2 a large head of cabbage, chopped into bite-sized pieces
- 1 to 2 cups of shredded cheddar cheese (can use Monterey jack cheese)
Instructions
- Prepare your vegetables: Dice the onions and bell peppers, and mince the garlic. Chop half of the cabbage into bite-sized pieces.
- Heat the olive oil over medium-high heat in a large deep-sided skillet or Dutch oven. Add the onions and garlic, sautéing until soft, then add the diced bell pepper and cook briefly before setting aside.
- Add more olive oil if needed and brown the ground beef, breaking it into small pieces as it cooks.
- Mix in the onion powder, oregano, and paprika to the browned beef, followed by the can of diced tomatoes. Combine all ingredients well.
- Stir in the chopped cabbage, cover the pan, and cook on medium heat for 10 minutes. Stir and continue to cook for another 15 minutes until the cabbage is wilted and tender.
- Top with shredded cheese and let it melt before serving warm.
Notes
This casserole can be made ahead of time and stored in the fridge for up to two days. Reheat in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg