Description
This Frito Cowboy Cabbage recipe is a hearty and satisfying one-pan meal that combines seasoned ground beef, tender cabbage, savory spices, and the signature crunch of Fritos. It’s an easy and quick dinner idea perfect for weeknights.
Ingredients
Scale
- 1 tablespoon Olive Oil
- 1 ½ pounds Ground Beef
- 1 large Yellow Onion, finely diced
- 3–4 cloves Garlic, minced
- 1 large Green Bell Pepper, cored and diced
- 1 (14.5 ounce) can Diced Tomatoes, undrained
- 1 (15 ounce) can Black Beans, rinsed and drained (optional)
- 1 cup Beef Broth
- 2 tablespoons Chili Powder
- 1 tablespoon Ground Cumin
- 1 teaspoon Smoked Paprika
- ½ teaspoon Dried Oregano
- ¼ teaspoon Cayenne Pepper (optional)
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 ½ pounds Green Cabbage, roughly chopped
- 2 cups Shredded Cheddar Cheese
- 3–4 cups Frito Corn Chips, lightly crushed
- Optional Garnishes: Sour cream, chopped fresh cilantro, sliced green onions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, about 7-10 minutes. Drain excess grease.
- Reduce heat to medium. Add diced onion and green bell pepper to the pot. Sauté for 5-7 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring.
- Pour in diced tomatoes (undrained), black beans (if using), and beef broth. Stir well, scraping up browned bits. Season with salt and pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes to allow flavors to meld.
- Increase heat to medium. Add chopped cabbage to the pot. Stir until it begins to wilt, adding in batches if necessary. Cook, stirring occasionally, for 15-20 minutes until cabbage is tender-crisp. Taste and adjust seasonings.
- Preheat oven to 375°F (190°C).
- Spoon the Frito Cowboy Cabbage mixture into a 9×13-inch baking dish.
- Sprinkle 1 ½ cups of shredded cheddar cheese evenly over the top.
- Scatter lightly crushed Frito corn chips over the cheese layer.
- Bake for 15-20 minutes, or until cheese is melted and bubbly and Fritos are warm and slightly toasted.
- Let rest for 5-10 minutes before serving. Garnish with optional toppings if desired.
Notes
- For a spicier dish, add extra cayenne pepper or a diced jalapeño with the vegetables.
- Feel free to use a blend of cheeses, such as Monterey Jack or Pepper Jack, for a different flavor profile.
- Other corn chip variations like Chili Cheese Fritos can be used for added flavor.
- This dish can be made ahead and reheated. Add the Fritos just before serving to maintain their crunch.
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Category: Main Course
- Method: One-Pan Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6th of recipe
- Calories: Approximately 600-700 (will vary based on exact ingredients and fat content)
- Sugar: Approximately 8-12g
- Sodium: Approximately 1000-1500mg (will vary based on broth and Fritos)
- Fat: Approximately 40-50g
- Saturated Fat: Approximately 15-20g
- Unsaturated Fat: Approximately 25-30g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 30-40g
- Fiber: Approximately 5-8g
- Protein: Approximately 30-40g
- Cholesterol: Approximately 100-130mg
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