SOUTHWEST BEEF AND CABBAGE STIR FRY
I am constantly flooded with amazing ideas from the wonderfully imaginative brains of readers. You provide so much knowledge, guidance, and thoughts that blogging is so entertaining. 🙂 One reader shared with me recently that she’d put the southwest twist on my traditional Beef and Cauliflower Stir Fry. I was so enthralled with this idea that I decided to make it for myself. I’m delighted to announce that the Southwest Beef and Cabbage Stir Fry is a great alternative to try in case you become bored with Asian tastes. It’s as simple and tasty as the traditional… but it’s a bit the flavor is a little different.
I am sorry to report that I’m unable to find the original comment in which the idea to make the Southwest Beef and Cabbage Stir Fry was passed along to me (was the recipe posted on Facebook? Instagram? or An email? I’m not able to to locate it!) to express my gratitude personally to you If you’re reading this post, THANK YOU.
KEEP IT SIMPLE, OR JAZZ IT UP!
I made the Southwest Beef and Cabbage Stir Fry extremely simple so that it is easy to prepare; however, you can add a bit more items, such as slices of black olives or the crispy tortilla strips. I would imagine that tiny tortilla strips with a crunchy texture would be an incredible texture in this stir-fry (add to the dish after it has cooked). A few thinly cut fresh jalapenos would be fantastic on top of those who love spicy foods (hi, I am me!). It is possible to go nuts with this one and then add just about everything you’d like to put in tacos or taco salad.
1/2 head of green cabbage chopped (about five cups) ($0.85)
1 Tbsp of cooking oil ($0.04)
1/2 1 lb of ground beef ($1.99)
Two cloves of garlic, minced ($0.16)
1 TBSP 1 Tbsp chili powder* ($0.30)
1/2 teaspoon cumin ($0.05)
Salt as desired ($0.05)
Ten oz. can Open New Windowdiced tomatoes and green chilies* ($0.99)
1.25 cups frozen corn kernels ($0.44)
Two green onions cut ($0.21)
Hot sauce or taco sauce to your taste ($0.60)
Take any damaged leaves of the cabbage and give it a good wash. Take the core off, and then chop the leaves finely. Place the shredded cabbage on one side.
Pour the oil for cooking minced garlic spice powders, cumin, and a pinch of salt into a big pan. Cook over medium-high temperature, breaking the beef as you go until the beef is completely cooked. If you are using a fattier content meat, drain the fat that remains out of the pan.
Remove the majority of the water from the diced tomatoes and then add them into the skillet along with the corn kernels that have been frozen. Sauté on medium heat until the corn has cooked through and the majority of the liquid on the surface of the pot has evaporated. Check the taste of the dish and add more salt if necessary.
Incorporate the cabbage shreds and cook for two minutes longer to cook until the cabbage is slightly soft. Sprinkle with chopped green onions and drizzles of hot sauce or taco sauce. Serve.