1 tablespoon olive oil
1 pound ground beef
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon cumin
1 teaspoon salt, divided
Half of a 15-ounce can diced tomatoes, with half of the juice
3 tablespoons pickled jalapeño peppers, chopped
1 cup frozen corn
1/2 head green cabbage, shredded (about 5 cups)
2 green onions, sliced
Heat a skillet over medium heat. When hot, add oil and allow it to heat up as well.
Add the ground beef, garlic, chili powder, cumin and 1/2 teaspoon of salt. Cook, breaking up the beef as you do, until the beef is browned.
Add the diced tomatoes to the pan with the jalapeño peppers and the corn. Stir and cook for 2 minutes.
Add cabbage to the skillet, stir into the rest of the dish and cook for about 10 minutes, stirring often.
Cook until the cabbage is soft and tender, and season it with the remaining 1/2 teaspoon of salt.
Garnish with green onion slices just before serving.