Mexican-Inspired Ground Beef and Cabbage Bowls with fresh vegetables and warmly-spiced ground beef. Top the bowls with your choice of toppings like grated cheese, avocado, sour cream, and salsa.
After making my Thai-Inspired Chicken and Cabbage Bowls and my Teriyaki Chicken and Cabbage Bowls, I think it’s safe to say the obsession with the meat and cabbage combo is real.
Combining lean protein with high fiber vegetables like cabbage creates a filling meal because both protein and fiber are incredibly satiating.
For me, this is a win because I enjoy the feeling of fullness after a meal and I also like knowing I’m giving my body quality macronutrients for fuel.
High fiber foods like cabbage are very satiating because they pull water into the digestive system, making a meal feel highly satisfying without a lot of calories.
What we end up with is a high-protein meal with a moderate amount of carbohydrates (or low carb depending on who you ask) and a great deal of dietary fiber. Plus a variety of micronutrients to boot.
An easy meal the whole family will love, the best part is all you need is a large skillet or pot and some fresh ingredients.
Let’s discuss the simple ingredients list for this delicious healthy dinner recipe.
Ingredients for Mexican Ground Beef and Cabbage:
Avocado Oil: Used to sauté the vegetables and brown the beef, we need a quality cooking oil like avocado oil.
I like using avocado oil because it has a high smoke point. You can also use olive oil if it’s what you have on hand.
Onion & Fresh Garlic: The combination of onion and garlic brings bold flavor to this Mexican inspired meal. You can adjust the amount to your personal taste.
Head of Cabbage: One of the main stars of the show, a head of green cabbage gets chopped up to provide volume, carbohydrates, and fiber to the meal.
Swap the garlic cloves for 2 teaspoons of garlic powder if you have it on hand but you don’t have cloves of garlic.
Ground Beef: Lean ground beef provides high protein content in this delicious meal. I use grass-fed ground beef for an infusion of omega-3 healthy fat.
Red Bell Pepper: Bell peppers add an infusion of antioxidants and a natural sweetness to the meal.
Chili Powder: This seasoning blend is what is responsible for the Mexican inspired flavors for a taco vibe.
You can also use a homemade or store-bought taco seasoning instead of chili powder if you’d like.
Tomato Sauce: Another crucial ingredient to provide the Mexican flavor profile, basic tomato sauce when combined with chili powder is what gives us a ground beef taco flavor.
Baby Spinach: Because I love adding an infusion of vitamins and minerals whenever possible, I love adding baby spinach to this meal.
Just like the cabbage, it wilts and softens to the extent that you can take in a great deal of spinach without even noticing it.
Sea Salt: Season the meal with sea salt and black pepper to your personal taste. If you have it on hand, feel free to toss in 1 to 2 teaspoons of Italian seasoning.
If you love a little umami flavor, you can add 1-3 tablespoons of soy sauce, liquid aminos, or coconut aminos for some sweetness too. For a spicy sauce, add red pepper flakes to your personal taste.
While I enjoy the recipe as is, you can easily customize it by adding all sorts of toppings to your bowls.
Options for Toppings:
- Grated cheese (cheddar cheese or colby jack works great!)
- Avocado or guacamole
- Sour cream or Greek yogurt
- Salsa or hot sauce
- Fresh limes or lemons
As you can see, this delicious dish is versatile and easy to customize. It’s a great way of getting in plenty of protein and fiber in one sitting while enjoying delicious flavors.
If you’re into ground beef, cabbage, or have a secret affinity for cabbage rolls, you’re bound to enjoy this cabbage stir fry recipe.
Now that we’re familiar with the simple ingredients for ground beef and cabbage skillet, let’s whip it up!
How to Make Mexican Ground Beef and Cabbage:
Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven or a large nonstick skillet (I recommend a large 12-inch skillet with a deep lip if going the skillet route). A large wok or large cast-iron skillet works well too.
Add the onions and sauté, stirring occasionally, until onions begin to sweat, about 3 minutes.
Transfer the chopped cabbage and sea salt to the pot and stir well. Cover the pot (or skillet) with a lid for 3-5 minutes to help the cabbage soften up.
Once the cabbage has begun to wilt, remove the lid and scoot it off to one side of the pot to make room for the beef.
Place the ground beef on the open surface of the pot and use a rubber spatula or wooden spoon to mash it up, filling up the open area. Brown the beef for 3 to 5 minutes before incorporating it into the cabbage, making sure it’s chopped into small bits.
Add in the bell pepper and garlic and stir well, followed by the chili powder and tomato sauce. Stir everything well until it is combined.
Transfer the baby spinach to the pot and cover the pot with a lid for 3 to 4 minutes to help wilt the spinach. Once wilted, give everything a big stir, and you’re done!
Serve ground beef and cabbage in big bowls with your choice of toppings such as grated cheese, green onions, avocado, salsa, and sour cream. Serve with white rice or brown rice for a more substantial meal.
Serve with cauliflower rice for a low-carb option if you follow a low-carb or keto diet. Also serve with lime wedges because these bowls are even better with fresh lime juice drizzled on top.
While I’m typically all about the toppings, I find this recipe to be flavorful and satisfying enough that I eat it as is (with just some fresh lime juice squeezed over everything). That said, you can make these bowls as simple or as intricate as you’d like with your favorite toppings.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This delicious ground beef stir fry is even more flavorful the next day! For this reason, have no fear about making the recipe in advance as it saves very well and develops more flavors over time.
The next time you’re in the mood for a simple stir fry recipe with plenty of healthy veggies, whip up this ground beef cabbage stir fry!
And that’s it! A healthy dinner recipe that is easy to toss together at a moment’s notice and perfect for busy weeknights.
Use it as a meal prep recipe and keep it on constant rotation if you’re a Mexican food lover.
If you enjoy quick and simple clean recipes like this, also try out these reader favorites.
More Healthy Dinner Recipes:
- Ground Beef and Cauliflower
- 30-Minute Vegetable and Ground Beef Skillet
- Ground Beef and Lentil Skillet with Vegetables
- One-Skillet Ground Turkey Thai Curry with Rice
- Ground Turkey Cabbage Roll Bowls
Ground beef and cabbage recipes on repeat!
Mexican Ground Beef and Cabbage
Equipment
- 1 large pot such as a Dutch oven or a 12-inch skillet
Ingredients
- 1 Tbsp avocado oil
- 1 small yellow onion chopped
- 1 small head cabbage thinly sliced (about 4-6 cups)
- 1 tsp sea salt to taste
- 1 lb lean ground beef
- 1 red bell pepper chopped
- 5 cloves garlic minced
- 2 Tbsp chili powder to taste
- 1 (8-oz) can tomato sauce
- 5 ounces baby spinach optional
For Serving:
- Fresh limes
- Avocado
- Salsa
- Sour Cream
- Grated Cheese
Instructions
- Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven or a large nonstick skillet (I recommend a large 12-inch skillet with a deep lip if going the skillet route). A large wok or large cast-iron skillet works well too.
- Add the onions and sauté, stirring occasionally, until onions begin to sweat, about 3 minutes.
- Transfer the chopped cabbage and sea salt to the pot and stir well. Cover the pot (or skillet) with a lid for 3-5 minutes to help the cabbage soften up. Once the cabbage has begun to wilt, remove the lid and scoot it off to one side of the pot to make room for the beef.
- Place the ground beef on the open surface of the pot and use a rubber spatula or wooden spoon to mash it up, filling up the open area. Brown the beef for 3 to 5 minutes before incorporating it into the cabbage, making sure it’s chopped into small bits.
- Add in the bell pepper and garlic and stir well, followed by the chili powder and tomato sauce. Stir everything well until it is combined.
- Transfer the baby spinach to the pot and cover the pot with a lid for 3 to 4 minutes to help wilt the spinach. Once wilted, give everything a big stir, and you’re done!
- Serve ground beef and cabbage in big bowls with your choice of toppings such as grated cheese, green onions, avocado, salsa, and sour cream. Serve with white rice or brown rice for a more substantial meal. For a low-carb option, serve with cauliflower rice. Also serve with lime wedges because these bowls are even better with fresh lime juice drizzled on top.
Notes
Nutrition
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This looks delicious. I just watched a Dr Berg video where he explained that beef and cabbage have the highest amounts of glutamine which helps to heal gut inflammation!!! So that is an extra win!!!
I didn’t realize that! Thanks so much for sharing, Ruth! xo