Easy Southwest Cabbage Roll Casserole

Tammy Brownlow


This is a great twist on regular cabbage rolls... and it's easier to fix for your family than cabbage rolls. If you don't care for chorizo - you can just add a little more ground beef and spice it up the way you like.

☆☆☆☆☆ 0 votes
4 to 6
15 Min
30 Min


1/2 lb
ground beef
6 oz
chorizo, fresh
1/2 medium
onion, finely diced
poblano or hatch pepper, diced
1 large
can tomato sauce 15 oz
1 large
can diced tomatoes 14.5 oz
1/2 large
green cabbage, finely chopped
1 tsp
cumin, ground
1/2 tsp
1 c
cooked rice
1 c
cheddar cheese, shredded
3 Tbsp
taco seasoning mix, i used tones from sam's


1In a large pan cook ground beef and chorizo until browned. Add onion and bell pepper and cook until softened. Add taco seasoning and can diced tomatoes with juice stirring until combined. Turn off heat and stir in cooked rice
2In a large bowl Mix tomato sauce cumin and paprika until well combined.
3In a deep dish pie pan or other deep baking pan pour half of the sauce. Top with half of the cabbage.
4On top of cabbage layer meat and rice mixture.
5Top with cabbage and pour remaining sauce on top.
6Bake at 350 degrees - covered until cabbage is tender about 40 minutes. Remove from oven and top with cheddar. Allow to rest until cheese is melted before serving.
7This is great with a little sour cream and a cornbread muffin on the side (:

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Wheat Free
Other Tags: Quick & Easy, For Kids, Healthy