Ingredients
Scale
- 1 pound ground beef (80/20 recommended)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium green cabbage, cored and shredded
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 3 cups Frito corn chips (classic, original variety)
- 1.5 cups shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (for garnish, optional)
- 1/4 cup sour cream (for garnish, optional)
- 1 small jalapeño, thinly sliced (for garnish, optional)
Instructions
- Start by preparing your ingredients: finely dice the onion, mince the garlic, and core and shred the green cabbage into medium-sized pieces. Set aside your diced tomatoes and beef broth. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the ground beef and break it up with a spoon, cooking until it’s fully browned and no pink remains. Drain off any excess fat from the pan. Add the diced onion to the skillet with the beef and cook for about 5-7 minutes, stirring occasionally, until the onions have softened and become translucent.
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the chili powder, cumin, smoked paprika, salt, and black pepper to the beef and onion mixture. Stir well and cook for 1-2 minutes, allowing the spices to toast slightly.
- Add the shredded cabbage to the skillet. Pour in the diced tomatoes and beef broth. Stir everything together until the cabbage is evenly coated in the sauce. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 20-25 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking and ensure even cooking. Once the cabbage is tender, remove the lid and increase the heat slightly to medium-low, allowing some of the liquid to reduce and the sauce to thicken slightly, about 5-7 minutes. Taste and adjust seasonings as needed.
- Once your cowboy cabbage is simmering and almost ready, spread a generous layer of Frito corn chips evenly over the top of the hot mixture. Immediately follow with a liberal sprinkle of shredded cheddar cheese over the Fritos. For an extra golden-brown crust and perfectly melted cheese, you can pop the skillet under a broiler for 2-3 minutes, watching carefully to ensure the Fritos don’t burn, until the cheese is bubbly and lightly browned.
- Carefully remove the skillet from the heat. To serve, spoon generous portions onto individual plates or bowls. For optional extra garnish, add a sprinkle of chopped fresh cilantro, a dollop of cool sour cream, or a few slices of spicy jalapeños.
Notes
Lasso your taste buds with our sensational Frito Cowboy Cabbage! This hearty, flavor-packed meal features savory ground beef, tender braised cabbage, zesty tomato sauce, and the irresistible crunch of Frito corn chips. It’s warm, satisfying, and offers the perfect contrast between soft vegetables and crisp, salty Fritos.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Cuisine: American