Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Beef, Green Chili and Cabbage Casserole

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 6 to 8 (1 1/2-cup) servings Total Time: 1 hr 5 min
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • For Potato Crust:
  • 10 oz. frozen shredded potatoes, thawed
  • 2 cups Kraft Sharp Shredded Cheddar Cheese
  • 3/4 cup chopped onion
  • Salt and pepper to taste
  • For Filling:
  • 1 1/2 lb. ground beef (80 % lean)
  • 3/4 cup chopped onion
  • 1 Tbsp. minced garlic
  • 1 tsp. ground cumin
  • 1 can (7 oz.) kernel corn
  • 1 can (7 oz.) chopped green chilies
  • 1 can (15 oz.) diced tomatoes
  • 3 cups shredded green cabbage
  • 1/2 cup beef broth
  • Salt and pepper to taste
  • 1 cup Kraft Sharp Shredded Cheddar Cheese
make it
Preheat oven to 350°F. In a medium bowl, mix potatoes, cheese and the onions. Salt and pepper to taste. Pour into a 9x13 greased casserole dish and press all along the bottom and sides of dish. Bake for 15-20 minutes until light brown.

Meanwhile, in a 12 inch skillet, brown ground beef, (do not drain). Add the next 9 ingredients and mix well. Cover and simmer until most of the broth is gone but not dry, about 5 to 7 minutes.

Pour into the baked potato crust, sprinkle with cheese and bake for an additional 20 minutes. Serve with your favorite salsa, a salad and crusty bread.
You can substitute ground beef with ground pork. Sometimes I use both, and then I make sure the beef is lean.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email