FEEDS: 4

WHAT YOU’LL NEED:

• 1 T. olive oil
• 1 T. good ground beef
• 1 t. seasoned salt
• 7 cloves crushed garlic
• 1 medium onion, diced
• 1/4 small head of cabbage, sliced
• 15 oz. can fire roasted, diced tomatoes w/green chilies
• 15 oz. can black beans, partially drained
• 1/2 C. green enchiladas sauce

LET'S COOK

Heat the oil in a saute pan over a medium high burner. Crumble in the ground beef, dust with the seasoned salt and fry it up until the meat is just cooked.

Stir in the garlic and allow to cook for about a minute more. Use a slotted spoon to remove the meat mix to a dish and set it aside.

Add the onion and cabbage and saute until it’s el dente. Return the beef mix to the pan, then stir in the tomatoes, beans and enchiladas sauce.

Bring to a gentle boil, lower the flame and simmer for about 15 minutes, stirring occasionally. Serve with toasted tortillas.

MORE IDEAS:

For dinner-time variety, serve this Colorado Chili with side dishes of guacamole, your favorite salsa and another of grated Jack cheese.