Southwest Beef and Cabbage Stir Fry

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  Cabbage, Green(1200g)
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  Vegetable oil(15g)
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  80/20 Ground Beef(227g)
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  Garlic(120g)
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  Chili powder(15g)
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  Cumin, Ground(3g)
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  Salt to taste ($0.05)
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  Rotel, Diced Tomatoes & Green Chilies, Original(284g)
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  Corn, Sweet, Frozen(240g)
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  Green Onion (Scallion)
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  Taco Sauce, Mild

Instructions

1. 1Remove any damaged outer leaves from the cabbage and rinse thoroughly. Remove the core, then finely shred the leaves and set aside.
2. 2Heat the vegetable oil in a large skillet over medium-high heat for 1 minute. Add the ground beef, minced garlic, chili powder, and ground cumin. Cook 5–7 minutes, breaking up the beef constantly with a spoon, until no pink remains and the beef is fully browned. Drain excess fat if needed.
3. 3Drain most of the liquid from the Rotel tomatoes and green chilies, then add to the skillet along with the frozen corn. Sauté over medium heat for 3–4 minutes, stirring occasionally, until the corn is heated through and most liquid has evaporated. Taste and adjust salt as needed.
4. 4Add the shredded cabbage to the skillet and sauté over medium-high heat for 2–3 minutes, stirring frequently, until the cabbage is just slightly wilted but still has a slight crunch.
5. 5Remove from heat and stir in the taco sauce until evenly combined.
6. 6Divide the stir fry evenly into 4 airtight containers while hot. Top each portion with sliced green onions.
7. 7Cool to room temperature before sealing and refrigerating for up to 4 days. Reheat in a skillet over medium heat for 3–4 minutes or in the microwave for 2–3 minutes before serving.