Ingredients
Method
Preparation
- Prep all ingredients: dice onions, chop cabbage, and measure spices.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the ground beef and cook for 3-4 minutes, breaking it apart until browned.
- Stir in the diced onion, ground cumin, and garlic powder. Cook for 2 minutes until onion is translucent.
- Add chopped cabbage, diced tomatoes, and rice. Mix all ingredients well.
- Stir in chipotle in adobo sauce and salt.
- Pour in water, stir until combined, and bring to a simmer.
- Cover pot, decrease heat, and cook for 35-40 minutes, stirring every 10 minutes.
- Taste and adjust seasoning, adding lime or lemon juice if desired.
- Serve hot from the pot, or store in an airtight container.
Notes
This casserole can be prepared in advance and stored for convenience. It also freezes well for up to 3 months. Adding fresh herbs like cilantro for garnish enhances flavor.
