Mexican Cabbage Roll Soup
Jalapeño Cornbread
Ingredients
- 1 lb ground beef
- 6 cups chopped green cabbage
- 1 (32-oz) carton beef broth
- 2 zucchini, cut into half-moons
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 1 (10-oz) container pico de gallo
- 1 (8-oz) carton sour cream
Instructions
- Cook beef and cabbage in a large Dutch oven until beef is browned and crumbly; drain and return to pot.
- Add broth, zucchini, cumin, and chili powder. Bring to a boil, reduce heat, and simmer 15 minutes or until cabbage and zucchini are tender. Stir in pico de gallo; cook 5 minutes. Top with sour cream.
Side Dish Ingredients
- 2 (8.5-oz) pkg cornbread and muffin mix
- 1 jalapeño pepper, seeded and minced
Side Dish Instructions
- Combine cornbread mixes and prepare according to package directions; stir in jalapeño.
- Bake according to package directions.
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