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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is courtesy of my friend Paula in Dahlonega.It's easy and great on a cold night. For convenience sake, I've been known to use a bag of coleslaw instead of shredding the cabbage. Ingredients:
1 lb ground beef |
1 1/2 cups cabbage, shredded |
1 onion, chopped |
1 bell pepper, chopped |
1 (15 ounce) can kidney beans |
1 (14 ounce) can tomatoes, undrained |
1 tablespoon chili powder |
salt and pepper |
1 cup cheddar cheese, shredded (optional) |
Directions:
1. Brown ground beef.
2. Add cabbage, bell pepper and onion, cook until onions are tender.
3. Add enough water just to cover, then add tomatoes, beans, chili powder and salt and pepper to taste.
4. Cover and simmer 30-45 minutes.
5. Remove lid and top with cheese.
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