Name: Cheesy Taco Smash Burger over Napa Cabbage, Carrot & Bell Pepper Sauté
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 medium carrots; ¾ (227 g) block cheddar cheese; 1 small bunch cilantro; 3 cloves garlic; 3 green bell peppers; 1.02 kg lean ground beef; 1 ½ medium heads napa cabbage; ¾ cup plain Greek yogurt; 3 tbsp tomato paste; black pepper; chili powder; extra virgin olive oil; salt; smoked paprika

Cheesy Taco Smash Burger over Napa Cabbage, Carrot & Bell Pepper SautéCheesy Taco Smash Burger over Napa Cabbage, Carrot & Bell Pepper Sauté — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 medium carrots

¾ (227 g) block cheddar cheese

1 small bunch cilantro

3 cloves garlic

3 green bell peppers

1.02 kg lean ground beef

1 ½ medium heads napa cabbage

¾ cup plain Greek yogurt

3 tbsp tomato paste

black pepper

chili powder

extra virgin olive oil

salt

smoked paprika

Instructions

Wash and dry the fresh produce.

Trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Place in a large bowl.

Peel and trim carrots; using a peeler, peel the carrot into noodle-like strips. Add to the bowl with the cabbage.

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the bowl and set aside.

Place beef, tomato paste, and spices in another large bowl. Use your hands to combine the beef mixture. Form into 6 equal-sized meatballs and place on a plate.

Preheat a large skillet over high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add meatballs to the skillet, spacing them apart; press down with the bottom of a spatula to form ½-inch thick patties. Cook, undisturbed, until golden on one side, about 3 minutes.

Meanwhile, thinly slice cheese.

When the burgers are done on one side, flip and top with cheese. Continue to cook until cheese melts and burgers are cooked through, 3-4 minutes more. Transfer burgers to a plate and loosely cover with aluminum foil. (Reserve skillet with drippings for later use.)

While the burgers are cooking, peel and mince garlic. Add to the bowl with the veggies.

Return skillet (with drippings) to medium-high heat, add more oil, and swirl to coat the bottom. Add veggies, garlic, salt, and pepper; cook, stirring occasionally, until veggies are tender-crisp, 5-6 minutes.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. When the veggies are done, add cilantro to the skillet, stir to combine, and remove from heat.

To serve, divide vegetable sauté between plates or bowls, then top with cheesy burgers and yogurt. Enjoy!

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