Reviewed: Apr. 12, 2008

I found this recipe a few years ago and it has become one of my favorites. I like it because it's different from your "typical" casserole. I leave out the cayenne pepper for the kids' sake and use partially cooked brown rice. I've tried both cheddar and colby cheeses - not a big difference. I usually make a double batch and freeze one. Cook the frozen one (covered with foil) at 300 for 1-1/2 hrs, then uncover it and cook another 20-30 minutes. Yummy!

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Sue

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Reviewed: Feb. 26, 2008

This was pretty good but just didn't suit my tastes. If you make this be sure to have some Beano on hand to take before!

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NCSU4GANNE

Cooking Level: Intermediate

Home Town: Blenheim, South Carolina, USA

Living In: Bennettsville, South Carolina, USA

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Reviewed: Feb. 19, 2008

Not bad but not amazing. I fiddled around with the seasonings - more herbs, more garlic, red pepper flakes as well as cayenne - and it was ok. I also stirred in cooked white rice as I've had crappy experiences trying to cook rice in the oven. I wasn't crazy about the cabbage really - it got kinda burned in some places and was quite raw in others. This was a decent meal, but I wouldn't make it again. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

Nice casserole. Unfortunately I couldn't use the cayenne pepper because my son doesn't like spicy food (I sprinkled some on mine after cooking), so I added a bunch of chopped fresh cilantro. I used about 3-4 Tbs chopped cilantro, and would increase, even double that, next time. I used ground turkey instead of beef and added about a quarter cup of wheat germ. Really good dinner for a cold wintry day. Yum!

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Renee

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Reviewed: Jan. 20, 2008

This was a GREAT recipe! We used shredded sharp cheddar instead of colby. I also had to turn the heat down to 300 degrees and bake longer so dinner was hot when family got home, but it was still really good! I finally had to just put it away so I would quit going back for more! I also used crushed red pepper, cajun seasoning and a little italian seasoning instead of the separate seasonings the recipe called for.

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Sarah

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Reviewed: Jan. 18, 2008

I've been trying to incorporate more vegetables in the diet...and I could do this with the cabbage. You don't really have to like cabbage either! I spiced the recipe up a little more with crushed red pepper. My husband liked it better as leftovers, and the cabbage kept most of it's consistency (didn't turn mushy and wilty).

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aliann11

Cooking Level: Intermediate

Living In: Lawton, Oklahoma, USA

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Reviewed: Jan. 17, 2008

Nice & spicy! I used ground turkey breast, and it was very good. Thanks!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jan. 2, 2008

Excellent dish!! Great way to use ground beef, I added water instead of the tomato sauce as I didn't have any and it was still wonderful.

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Christina

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Reviewed: Nov. 21, 2007

Hubby and I loved this. It was a little spicy for the kids, so I may cut back on that next time, but super easy and good. We'll definitely be having this again, and I'd serve it to company as well!

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Homeward Hearts

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2007

This recipe is great! My son can't get enough of it. We try to have it for dinner at least once a week. It's a keeper!

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BEKLIGHT

Cooking Level: Expert

Home Town: Laurel, Mississippi, USA

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Reviewed: Aug. 20, 2007

Very tasty! We're vegetarian, so I substituted some veggie burger crumbles for the beef. I didn't have tomatoes with green chiles, so I used regular diced tomatoes and added a fresh minced jalepeno. I forgot to cover it for about the first half of baking, but it didn't seem to suffer too much. I will definitely make this again, it was soooo easy and filling. And a great way to use up some cabbage (one of those "what do I do with this?" vegetables for me).

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CHESSA

Cooking Level: Intermediate

Home Town: Gilford, New Hampshire, USA

Living In: Ferndale, Michigan, USA

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Reviewed: Jul. 3, 2007

This was so easy and delicious! We ate it all that night! My husband wanted more and it was gone! Thanks for the great recipe!

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Marci B.

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Reviewed: Jun. 2, 2007

i liked this recipe very much. Just the right amount of spice & a great way to use up cabbage. a great one pot meal for a quick easy mid week meal.

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tony down under

Cooking Level: Intermediate

Living In: Wagga Wagga, New South Wales, Australia

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Reviewed: May 17, 2007

I made this last night increasing the hot pepper and adding a little cumin. It was great and easy to prepare. It goes in my "keeper" recipes.

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RINILINI

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Reviewed: May 15, 2007

This was terrific! The only thing I did was add more garlic and one tsp of chile powder. Very hot and spicy. Just the way I like it. My husband was sweating, but I had two helpings and didn't come close to breaking a sweat. A definate keeper. A great ground beef recipe. The leftovers should be awesome. Will make again for sure.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 12, 2007

Sounds like a dish my mom used to make only better because of the spices. She used to crumble saltines on top and then add the cheese. I'll be trying this next week and will let you know for sure

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