Ditch Tortillas! Try This Taco Cabbage Bake Instead!

i'm starting by chopping one medium cabbage into roughly one inch pieces you'll need about two and a half to three pounds of it hey guys thank you so much for stopping by pure delicious i'm so grateful to have you here my kids love tacos and i love getting more veggies into dinner so this taco cabbage bake is a regular at our table it's hearty incredibly flavorful and seriously hard to resist Now, transfer the cabbage to a large baking sheet. Next, drizzle them with two tablespoons of olive oil. Let's make the spice mixture. In a small bowl, combine two teaspoons of sweet paprika, one and a half teaspoons of smoked paprika, and one and a half teaspoons of ground cumin. Add one teaspoon each of garlic powder, onion powder, and mild chili pepper. And half a teaspoon each of dried oregano and black pepper. Mix well, then take a tablespoon to sprinkle over the cabbage and set the rest aside for the beef. If you're using a hot chili pepper, start with a quarter teaspoon instead of one teaspoon and adjust the heat to your liking. Sprinkle with three-quarter teaspoon of kosher salt or adjust to your taste. Give the cabbage a good toss, then spread it out in a single layer so it can roast instead of steaming. Then pop it into a preheated oven at 425°F or 220°C for 25-30 minutes, stirring halfway through. Meanwhile, heat 1 tablespoon of olive oil over medium-high heat, add 1 pound of ground beef, spread it out, and cook undisturbed for 4-5 minutes until deeply browned on the bottom. I'm dicing one small sweet onion. Look at that beautiful brown crust. That's pure flavor. Flip the beef and cook for another two minutes, then crumble it into bite-sized pieces. Now, remove the beef from the pan and drain any excess fat, leaving just a little behind for the onions. Lower the heat to medium and cook the onions until soft and lightly golden. Cabbage might be one of the most underrated vegetables out there, but I'm always amazed at how a little love in the kitchen can transform this humble vegetable into something you'll actually crave. Go ahead and stir in three cloves of minced garlic. Let the garlic cook for just a few seconds, then stir in two tablespoons of tomato paste. Cook for one to two minutes. The tomato paste helps keep the garlic from burning and adds a lovely depth of flavor. Now return the browned beef to the pan. If you prefer your beef juicier, skip the separate browning step. Just start with the onions, then add the beef and cook until browned and cooked through. Alright, time to add some flavor. Add the remaining spice mixture, a pinch of salt, and two teaspoons of Worcestershire sauce. Give it a good stir and cook for another minute or two. Taste and adjust the salt if needed and that's it. Your beef is ready. Here's our cabbage fresh out of the oven and beautifully roasted. Just look at those golden caramelized edges. Now for the fun part, let's put everything together. Add all the roasted cabbage to the bottom of a 9 by 13 inch baking dish. Top the cabbage with the delicious beef, spreading it out evenly. For the next layer, I'm using one 14 ounce can of drained pinto beans. Of course, black beans would add a beautiful pop of color if you have them on hand. I'm shredding some Monterey Jack. You'll need about 8 ounces or 225 grams. You can also use a Mexican blend, a mix of cheddar and mozzarella, or any melty cheese you like. I've noticed that many of you are watching from the US, Canada, and India. Where are you watching from? Let me know in the comments if you like. Bake in a preheated oven at 375 degrees Fahrenheit or 190 degrees celsius for about 10 minutes, just until the cheese is melted and bubbly. Now I'm making a quick lime crema for a fresh drizzle on top. Start by a half a cup of Greek yogurt. I'm zesting one lime for that lovely fresh citrus flavor. Just make sure to stick to the green outer layer, the white pith underneath is bitter. I'm using the juice from half of the lime, but this one turned out to be pretty dry, so I grabbed another one. Add one heaping teaspoon of the lime zest and a teaspoon of honey. The bright lime and a touch of honey make the perfect sweet and tangy combination. Add a tiny pinch of salt and mix everything well. Give it a taste and adjust the flavors if needed. If it's too thick, just add a little milk at a time until it's nice and drizzlable. No taco is complete without fresh cilantro, so I'm chopping some up to sprinkle on top. Our bake is out of the oven, and oh my goodness, it smells incredible. It's making me so hungry. Here I've got some cherry tomatoes. I'm cutting them in half to add on top. Feel free to make this recipe your own. Swap the beef for ground turkey or sausage, or add some extra veggies like corn, bell peppers, or zucchini. What would you change or add? Let me know in the comments. I'm also dicing up a large avocado for the topping. It adds such a lovely creamy texture and freshness. This casserole freezes well too. Let it cool completely, then cover tightly and freeze without the fresh toppings. Thaw overnight in the fridge. Reheat in a 350 degrees Fahrenheit oven until hot and bubbly. Then add the fresh toppings and lime crema before serving. Let's grab a portion because I can't wait to dig in. Be sure to serve it right away while the casserole is hot and the cheese is beautifully melted. Add a few more of those fresh toppings, then finish it off with a generous drizzle of that delicious lime crema. I'm loving this. Tender roasted cabbage, rich taco beef, melty cheese, and that bright, zesty lime crema. What's not to love? I hope you give this cozy casserole a try and enjoy it as much as we do. Take care and I'll see you in the next one.