Mexican Chicken Cabbage Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
16 oz Organic Valley Ground Chicken, Frozen 1 serving McCormick Taco Seasoning Mix, 1 packet (by JRNYLOVER) 200 gram(s) Napoli chopped tomatoe tinned (by SLIMBABYPUMA) 7.75 oz El Pato Brand Tomato Sauce (Mexican Hot Style) (by CAFEBEATTY) 1 clove Garlic 1 serving 1 cup green pepper chopped (by KAYLCEY) 1 cup Bell Pepper, Red - 1 Cup, Chopped (by 16HEATHER) 1 serving 1 cup onion chopped (by KAYLCEY) 1 cup, pieces or slices Mushrooms, fresh 8 serving cabbage, raw, 1 cup chopped (by SPIRITUALBEAR)
Brown chicken with garlic, and add taco sauce. Add 1/2 cup of water and let simmer. Put all chopped veggies in large casserole. Add taco chicken. Top with pato sauce and chopped tomatoes. Cover lightly with foil. Cook at 350 for 30 minutes and stir. Continue cooking for approximately 1 hour stirring occasionally. Cook longer if desired.
Serving Size: 10-1 cup servings
Serving Size: 10-1 cup servings
Nutritional Info Amount Per Serving
- Calories: 133.1
- Total Fat: 4.9 g
- Cholesterol: 38.0 mg
- Sodium: 322.5 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.9 g
- Protein: 9.3 g
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