Cheesy Beef Taco Bake & Roasted Cabbage Recipe
-a new take on Taco Tuesday-
Easy, delicious, and nutritious
This Cheesy Beef Taco Bake & Roasted Cabbage recipe is easy, delicious, nutritious, and can be ready in about 30 minutes. Roasting the cabbage while you prepare the beef mixture on the stove shortens the time to have this dish ready to serve.
A few health benefits of this dish
Cabbage is a very low-calorie vegetable, rich in nutrients like vitamin K, which we need for proper blood clotting to prevent excessive bleeding and for bone metabolism; vitamin C, needed to build collagen for healthy skin, blood vessels, and bones; and it supports immune function as a potent antioxidant (1). As a good source of folate, cabbage consumption supports DNA synthesis for normal cell growth and division, red blood cell production, and the regulation of homocysteine, an amino acid important to heart health. The fiber in cabbage helps add bulk to stool to promote healthy bowel function and increases beneficial bacteria in the gut, supporting overall gut function (2).
Ground beef is a high-quality complete protein source, providing all essential amino acids to help build and repair body tissue. Beef provides us with important nutrients like vitamin B12, which is essential for the production of red blood cells that carry oxygen and nutrients throughout the body, DNA synthesis, and nervous system function, as it maintains nerve fiber protection (3). The zinc in beef supports the immune system in fighting bacteria and viruses, builds collagen for wound repair, and supports the sense of taste and smell (4). The iron in beef supports delivery of oxygen throughout the body so that cells can produce energy (5). Iron is necessary for the immune system to function, and an iron deficiency can increase our risk for infections.
Cheesy Beef Taco Bake & Roasted Cabbage Recipe:
Organic Ingredients:
1 tbsp. avocado oil
1 small head cabbage
1 onion, finely chopped
1 ½ pounds ground beef
2 garlic cloves, minced
1-2 cups spinach, chopped
14 oz. tomatoes, canned
¼ cup water
½ cup sour cream
1 tbsp. chili powder
2 tsp. ground cumin
¼ tsp. cayenne powder
¼ cup fresh cilantro, chopped
3-4 cups shredded cheese (cheddar, pepper jack)
sea salt and black pepper to taste
Optional add-ons: jalapeños, mushrooms
Instructions:
Preheat the oven to 350 degrees F.
Cut the cabbage into thick slices and arrange them across the bottom of a greased glass baking dish.
Bake the cabbage for about 20 minutes, or until it begins browning on top.
Meanwhile, in a large skillet, over medium heat, heat the oil. Add onion and garlic, and cook until softened, about 3-5 minutes. Add the ground beef and cook, stirring, until browned, about 7 minutes.
Add spinach, tomatoes, water, sour cream, chili powder, cumin, cayenne, and stir until combined. Cook until slightly thickened, about 5 minutes. Stir in the cilantro.
When the cabbage is ready, spread the beef mixture over the top of the cabbage.
Spread the shredded cheese over the top of the beef mixture, and return to the oven for about 5 minutes, or until the cheese is melted, and serve.
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