Tex-Mex Beef & Cabbage

• 1 lb ground beef
• 1 onion, minced
• 1/4 tsp garlic, minced
• 2 tsp cumin powder
• 1/2 tsp chilli powder
• 1/2 tsp cayenne pepper powder
• 1 zucchini, sliced into bits
• 1/2 cabbage, chopped finely
• olive oil - for cooking
• 1 cup mozzarella, shredded
• 1 cup cheddar, shredded
• 1 tomato
• salsa
• sour cream

1. Cook ground beef in a pan, chopping to bits as you go. Add water to cover the beef as it browns, then mix in seasoning powders, onion, garlic, and zucchini and let this boil on low heat.
2. Preheat oven to 375 degrees. In a second pan, sautee cabbage in olive oil until mostly limp. Transfer cabbage to a baking pan (preferrably with 2 inches of lip around pan), and spread thinly. Add ground beef mixture when all the water has boiled out and the veggies look done. Layer the meat mix flat above the cabbage then sprinkle cheeses on top. Dice a tomato and scatter them on top. Sprinkle some salt and stick in the oven until the cheese browns (5-10 minutes).
3. Serve topped with salsa and sour cream.

ground beef, onion, garlic, cumin powder, chilli powder, cayenne pepper, zucchini, cabbage, olive oil, mozzarella, cheddar, tomato, salsa, sour cream

Taken from www.epicurious.com/recipes/member/views/tex-mex-beef-cabbage-50030231 (may not work)