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
  • 1
    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

How to Make Easy Southwest Cabbage Roll Casserole


  1. In 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
  2. In a large bowl Mix tomato sauce cumin and paprika until well combined.
  3. In a deep dish pie pan or other deep baking pan pour half of the sauce. Top with half of the cabbage.
  4. On top of cabbage layer meat and rice mixture.
  5. Top with cabbage and pour remaining sauce on top.
  6. Bake 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.
  7. This is great with a little sour cream and a cornbread muffin on the side (:

Printable Recipe Card

About Easy Southwest Cabbage Roll Casserole

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

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