Description
This one-pot chipotle ground beef and cabbage casserole is quick, flavourful, and made with minimal ingredients. It’s hearty, nourishing, and loaded with that smoky chipotle kick that keeps you coming back for more.
Ingredients
Scale
- 2 teaspoons olive oil
- 500 g (1 lb) extra-lean ground beef
- 1 brown onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ head green cabbage, roughly chopped (about 750 g)
- 1 can diced tomatoes
- ½ cup uncooked long-grain white rice
- 3 tablespoons chipotle in adobo sauce
- 1 teaspoon salt
Instructions
- Heat a little oil in a large pot over medium-high heat. Once the pan is hot, add the ground beef and cook for 3–4 minutes, breaking it up with a wooden spoon.
- Stir in the onion, cumin and garlic powder until fragrant.
- Add the cabbage, canned tomatoes, rice, chipotle in adobo sauce and salt. Pour in water and stir well to combine everything.
- Bring the mixture to a simmer, then cover with a lid and cook on low for 35–40 minutes, until the cabbage is tender and the rice is cooked. Stir every 10 minutes or so to prevent sticking.
- Taste and adjust seasoning if needed. Serve immediately in bowls with cheese, avocado, bread, or tortilla chips.
Notes
- Fridge: Store in an airtight container for 4–5 days. Reheat in the microwave or on the stovetop until warmed through.
- Freezer: Transfer to a freezer-safe container or ziplock bag for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1/ 5 serves
- Calories: 298
- Sugar: 9g
- Fat: 7.5g
- Saturated Fat: 0.6g
- Carbohydrates: 27.9g
- Fiber: 4.3g
- Protein: 26g