Mexican Cabbage Casserole
A hearty Mexican-inspired cabbage casserole with seasoned ground beef, rice, and fresh vegetables, baked to perfection and topped with melted cheese for a comforting meal.
Ingredients
Instructions
- Chop the cabbage, onion, and bell pepper.
- Cook the hamburger meat in a pan.
- Add taco seasoning to the cooked meat.
- Layer the cooked meat in a baking dish, then add the chopped green pepper and onion on top of the meat.
- Add dry rice on top of the onion layer.
- Place the chopped cabbage on top of the rice.
- Pour the Ro-Tel tomatoes, tomato sauce, and water over the layers.
- Cover the dish with foil and bake at 350°F for 1 1/2 hours.
- Halfway through baking, stir the mixture thoroughly.
- Cover and continue baking until done.
- Remove from oven and sprinkle shredded cheese on top before serving.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken instead of hamburger meat. You can also swap the taco seasoning for homemade blends to control the spice level. If you prefer a vegetarian option, replace the meat with black beans or lentils. Be sure to chop the cabbage into bite-sized pieces for even cooking.
Serving Suggestions
Serve this Mexican Cabbage Casserole with a side of Mexican rice or Frijoles A La Charra for a complete meal. Top with shredded cheese and fresh cilantro for extra flavor. It also pairs beautifully with Soft Tacos for a fun twist. A dollop of sour cream or guacamole on the side can enhance the dish further.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the casserole in an oven-safe dish, cover with foil, and heat at 325°F until warmed through, about 25-30 minutes. You can also reheat individual portions in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Cabbage Casserole contains roughly 437 calories, with 15g protein, 66g carbohydrates, and 12g fat. It is an excellent source of vitamin C (113% of the Daily Value), protein (30% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2065mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble all the layers in the baking dish, cover tightly with foil, and refrigerate. When you're ready to bake, just add an extra 10-15 minutes to the cooking time.
Can I freeze the casserole?
Absolutely! You can freeze the uncooked casserole before baking. Just cover it tightly with plastic wrap and foil. When ready to cook, thaw it in the refrigerator overnight and bake according to the instructions. It can be frozen for up to 3 months.
What can I substitute for Ro-Tel tomatoes?
If you can't find Ro-Tel tomatoes, you can use a can of diced tomatoes with green chilies or regular diced tomatoes mixed with a bit of chopped jalapeño for spice. This will still provide a delicious flavor to your casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).