Cabbage has become my new go to vegetable. As much as I have been enjoying zucchini zoodles, there is something about cabbage that can really make a dish scrumptious. Last week I finally made Kalyn’s Deconstructed Cabbage Casserole for dinner. It quickly became a family favorite and my daughter really wanted me to make it again this week. I really try to mix up my menu choices because I like having variety and I want to family to also not get in the habit of eating the same things over and over again.
I decided to change to change up the cabbage casserole recipe and use some of the same flavor pr0files as another family favorite, Taco Bake. With the help of my trust kitchen assistant, we were able to create a dish that was even better than the first. It smell so delicious as it baked in the oven. When it was finished baking we immediately dug in because we could not wait to find out what it tasted it like because it look so good. This dish did not dissapoint. So glad we went outside our food “comfort zone” to make this dish!
Taco Bake 2.0
- 1 Jar of Medium Chunky Salsa
- 1 Envelope of Organic Taco Seasoning
- 1 Lbs lean Ground Turkey
- 1 Can of Black Beans, drained and rinsed
- 1 tbsp Olive Oil
- 2 Heads Cabbage, coarsely chopped
- 1 cup of Low Fat or (Fat Free) Shredded Cheddar Cheese
- Preheat oven to 375 degrees. Heat/brown turkey in a large skillet on medium-high heat.
- Add the salsa and black beans to the skillet. Stir until all ingredients are mixed well together.
- Next, add the taco seasoning and let ingredients simmer together and cooked through about 5 minutes.
- While taco meat mixture is simmering, heat olive oil in separate skillet. Add cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season cabbage with salt and fresh-ground black pepper.
- In a 13 X 9 glass Pyrex casserole dish spread layer of cooked cabbage. On top of cabbage, add a layer of cooked taco meat mixture and spread into an even layer. Add a thin layer of the cheese on top of the meat mixture. Add remaining cabbage to form a top layer.
- Sprinkle shredded cheese on top of cabbage and let casserole cook for 20 minutes or until dish is heated through.
- Recipe makes 9 square slices
- Each serving= 5 Points Plus*
- * PointsPlus® calculated by Mom on the Run; Not endorsed by Weight Watchers International, Inc
Can you believe that the weekend is already here. Thank goodness some new cooking magazines came in the mail today to help inspire my weekly menu plan. What is on your menu plan for the coming weeks?
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