A play on our Egg Roll in a bowl recipe. So good!
INGREDIENTS
1 pound ground beef
4 tablespoons Taco Seasoning
1 10-ounce can diced tomatoes and green chilies, with juices
1 16-ounce bag coleslaw mix
1⁄2 cup sliced black olives
Sea salt
1 large avocado, peeled, pitted, and sliced, for garnish
2 green onions, sliced, for garnish
Fresh cilantro or flat-leaf parsley, for garnish
Sliced jalapeños, for serving
Sour cream, for serving
Sharp cheddar cheese, for serving
INSTRUCTIONS
Heat a large skillet over medium heat. Put the ground beef and 2 tablespoons of the seasoning blend in the pan and cook until the meat is browned and cooked through about 15 minutes.
To the skillet, add the diced tomatoes and green chilies, coleslaw mix, and the remaining 2 tablespoons of the seasoning blend. Cook until the cabbage is tender, about 7 minutes.
Stir in the olives and cook until heated about 2 minutes. Taste and add salt, if desired.
Top each serving with avocado slices, green onions, as well as cilantro, jalapeños, cheddar cheese, or sour cream, if using.