Ingredients
1/2 pound lean ground beef (90% lean)3 cups shredded cabbage or angel hair coleslaw mix1 can (16 ounces) red beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce3/4 cup salsa or picante sauce1 medium green pepper, chopped1 small onion, chopped3 garlic cloves, minced1 teaspoon ground cumin1/2 teaspoon pepperOptional: Shredded cheddar cheese and sliced jalapeno peppers
Preparation
In a large skillet, cook beef over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain.
Transfer meat to a 4-qt. slow cooker. Stir in cabbage, beans, tomatoes, tomato sauce, picante sauce, green pepper, onion, garlic, cumin and pepper. Cook, covered, on low 6-8 hours or until cabbage is tender. If desired, top with shredded cheddar cheese and jalapeno peppers.
