Mexican Ground Beef and Cabbage
These easy Mexican Ground Beef and Cabbage Bowls are a delicious low-carb meal, perfect for busy weeknights. Top them with grated cheese, avocado, sour cream, and salsa, or customize them to your heart's delight.
Servings: 3 Servings
Calories: 425kcal
Equipment
- 1 large pot such as a Dutch oven or a 12-inch skillet
Ingredients
- 1 Tbsp avocado oil
- 1 small yellow onion chopped
- 1 small head cabbage thinly sliced (about 4-6 cups)
- 1 tsp sea salt to taste
- 1 lb lean ground beef
- 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:
- Fresh limes
- Avocado
- Salsa
- Sour Cream
- Grated Cheese
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1Serving (of 3) | Calories: 425kcal | Carbohydrates: 39g | Protein: 37g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 1392mg | Fiber: 9g | Sugar: 15g