Loaded Taco Cabbage Steaks

Loaded Taco Cabbage Steaks

Discover this delicious loaded taco cabbage steaks recipe featuring seasoned ground beef, black beans, melted cheese, and a zesty lime crema drizzle.

Ingredients

• 1 medium green cabbage
• 1/4 cup olive oil
• Salt, to taste
• 2 tsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• 1 small sweet onion, diced
• 1 lb (450 g) ground beef
• Salt to taste
• 14 oz (400 g) black beans, rinsed and patted dry
• 4 oz (1 cup) shredded Mexican blend cheese
• 1 large avocado, diced
• 8 oz cherry tomatoes, halved
• 3 tbsp fresh cilantro, chopped
• 1/2 cup Greek yogurt
• Juice and zest of 1/2 lime
• 1 tsp honey
• A splash of milk to thin

Instructions

1. Prepare the Seasoning. Preheat your oven to 425°F (220°C) and line a large baking tray with parchment paper to prevent sticking. In a small bowl, whisk together the chili powder, onion powder, garlic powder, paprika, cumin, and dried oregano to create your custom taco seasoning blend.
2. Cut and Blanch Cabbage. Halve the cabbage through the core and cut it into 6 inch-thick steaks. To ensure they are tender, simmer the steaks in a pot of salted water for 8–10 minutes. Drain well and pat them completely dry with a kitchen towel before proceeding.
3. Roast the Steaks. Place the cabbage steaks on the prepared tray. Brush both sides generously with olive oil and sprinkle with salt and half of the taco seasoning mixture. Roast for 30–35 minutes until the edges are golden and a knife slides easily into the thick center.
4. Cook the Beef Filling. While the cabbage roasts, heat 1 tablespoon of olive oil in a skillet. Sauté the onion for 2 minutes, add the ground beef, breaking it up with a spatula until browned. Season with salt and the remaining taco seasoning, then spoon off any excess fat from the pan.
5. Assemble and Melt. Distribute the rinsed black beans over the roasted cabbage steaks. Top each with a generous portion of the beef mixture and Mexican blend cheese. Return the tray to the oven for 5 more minutes or until the cheese is completely melted and bubbly.
6. Make Crema and Garnish. Whisk the Greek yogurt, lime juice, lime zest, honey, and a splash of milk until the mixture is smooth and pourable. Top the steaks with fresh cherry tomatoes, avocado, and cilantro, then drizzle generously with the lime crema before serving hot.