I adapted this month’s recipe from one I found on Peaceloveandlowcarb.com—it’s super easy and a one-pan wonder, my favorite thing. It is also fantastic as a leftover as the cabbage stays crunchy, as long as you don’t overcook it. I hope you all have a safe and happy Thanksgiving.
1 lb. ground turkey or beef
4 Tablespoons taco seasoning
10 oz can diced tomatoes with juices
4 oz can diced green chiles (I used mild)
16 oz bag of coleslaw mix (cabbage and carrots)
½ cup sliced black or kalamata olives
½ can black beans (rinsed and drained)
1 avocado, sliced for garnish
2 green onions, diced
¼ cup fresh cilantro, chopped
½ cup shredded cheddar cheese
sour cream for topping
In large skillet, cook meat with 2 Tablespoons of the taco seasoning over medium heat until browned. If using ground turkey, you can add a little water so the meat doesn’t dry out.
Add the can of tomatoes and green chilis with their juices to the skillet along with the remaining 2 Tablespoons of seasoning. Stir and add the bag of coleslaw mix and the black beans.
Continue cooking on medium heat until the cabbage is just tender, about 5-7 minutes.
Stir in the olives and cook another 1-2 minutes.
Remove from heat and sprinkle with shredded cheese, let melt.
Top with avocado slices, green onions, cilantro and sour cream as desired.