Instructions

• Preheat the oven to 350°F.
• Heat a large skillet over medium-high heat. Add 1 tablespoon butter and let it melt.
• Add the shredded 1/2 head of cabbage to the skillet and sauté, stirring occasionally, until the cabbage softens and wilts (about 4–6 minutes). Remove the cabbage from the skillet and set it aside in a bowl or plate.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon butter. Add the 1 pound ground beef and cook, breaking the meat into pieces, until browned and no longer pink (about 6–8 minutes). If there is excess fat, carefully drain most of it, leaving a little for flavor if desired.
• Stir in 3 tablespoons Taco Seasoning Mix and 1 teaspoon dried minced onion. If the mixture seems dry, add up to 1/4 cup water. Cook and stir until the seasoning is evenly distributed and the meat is fully cooked (1–2 minutes).
• Return the cooked cabbage to the skillet. Season with salt and pepper to taste and fold in 1/2 cup of the Mexican Cheese Blend until evenly combined.
• If your skillet is oven-safe, sprinkle the remaining 1 cup Mexican Cheese Blend evenly over the top and place the skillet in the preheated oven. If your skillet is not oven-safe, transfer the mixture to an oven-safe baking dish, then sprinkle the remaining 1 cup cheese over the top and place the dish in the oven.
• Bake until the cheese melts and is bubbly, about 10 minutes. Remove from the oven and let rest a few minutes before serving.