Posted by Erin
Did you try our most popular recipe, Egg Roll in a Bowl? This Mexican version was inspired by that dish, and you will love it!
I’m one busy woman, as pretty much all moms (and dads!) are. We are always rushing to get kids to their extra-curricular activities, get homework done, etc. so I try to come up with recipes that don’t require a lot of time-consuming chopping and prep-work. This one fits the bill.
Another bonus to this recipe, for those of us with picky kids, is that it somewhat disguises the veggies. I don’t know about your kids, but mine won’t eat raw shredded lettuce and chopped tomato on a taco. They will, however, eat the tomatoes & shredded cabbage cooked with this taco meat. The flavors blend so well, they don’t even detect the veggies. I serve theirs in a taco shell, topped with cheese, but I like mine over rice. Either way, it’s delicious!
- 1 lb. 93% lean ground beef
- 1 medium onion, diced
- 3-4 cloves garlic, finely chopped
- 1 (1 oz.) packet low sodium taco seasoning
- 1 (1 oz.) packet ranch dip mix, dry
- 1 (14 oz.) bag classic slaw/chopped cabbage with carrots
- 1 (10 oz.) can mild Ro-tel, undrained
- 1 T. extra virgin olive oil
- Juice of 1 lime, plus more for serving
- 1 tsp. each: chili powder, cumin, paprika
- ½ a bunch of cilantro, chopped
- Chopped green onion for garnish
- Other optional garnishes & serving ideas: rice, taco shells, shredded cheese, sliced avocado, salsa
Brown the beef in a large skillet with the diced onions, garlic, taco seasoning, and ranch seasoning; set aside onto a paper towel-covered plate to remove any residual oil from beef.
Heat olive oil in the skillet over medium heat; add the slaw, Ro-tel, lime juice, chili powder, cumin, and paprika.
Stir and cook until cabbage is wilted and tender.
Add the beef mixture back to the skillet; stir and heat through.
Serve over rice with lime wedges, chopped green onions, etc.
WW Freestyle Info.: This makes 5 servings of about 1 cup each; 6 points per serving (not including rice or optional garnishes).