Cumin Beef with Cabbage, Spinach, Cilantro and Lime

One plate is the amount the calories and protein above are for.

• 5 oz lean ground beef
• 1 cup cooked cabbage (from 2 cups raw shredded)
• 1 cup cooked spinach (from 3 cups raw)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1 clove garlic, minced
• 1 slice cheddar
• 2 tablespoons chopped cilantro
• 1/4 lime, cut in wedges
• 1/4 teaspoon salt

• 10 oz lean ground beef
• 2 cups cooked cabbage (from 4 cups raw shredded)
• 2 cups cooked spinach (from 6 cups raw)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 clove garlic, minced
• 2 slice cheddar
• 4 tablespoons chopped cilantro
• 1/2 lime, cut in wedges
• 1/2 teaspoon salt

• 20 oz lean ground beef
• 4 cups cooked cabbage (from 8 cups raw shredded)
• 4 cups cooked spinach (from 12 cups raw)
• 2 teaspoon ground cumin
• 2 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 4 clove garlic, minced
• 4 slice cheddar
• 8 tablespoons chopped cilantro
• 1 lime, cut in wedges
• 1 teaspoon salt

• 30 oz lean ground beef
• 6 cups cooked cabbage (from 12 cups raw shredded)
• 6 cups cooked spinach (from 18 cups raw)
• 3 teaspoon ground cumin
• 3 teaspoon smoked paprika
• 1 1/2 teaspoon dried oregano
• 6 clove garlic, minced
• 6 slice cheddar
• 12 tablespoons chopped cilantro
• 1 1/2 lime, cut in wedges
• 1 1/2 teaspoon salt

• 40 oz lean ground beef
• 8 cups cooked cabbage (from 16 cups raw shredded)
• 8 cups cooked spinach (from 24 cups raw)
• 4 teaspoon ground cumin
• 4 teaspoon smoked paprika
• 2 teaspoon dried oregano
• 8 clove garlic, minced
• 8 slice cheddar
• 16 tablespoons chopped cilantro
• 2 lime, cut in wedges
• 2 teaspoon salt

1. Brown the beef in a large skillet over medium-high heat for 6 minutes, breaking it up, until no pink remains and it reads 160°F.

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2. Spoon off the fat, then stir in the cumin, paprika, oregano, garlic and salt and cook 1 minute until fragrant.

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3. Add the cabbage and cook 5 minutes, stirring, until tender and lightly browned, then add the spinach for 1 minute until wilted.

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4. Lay the cheddar on top, cover and cook 1 minute until it melts.

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5. Squeeze the lime over the bowl and top with the cilantro.
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the cilantro separate, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

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• Calories464
• Protein49g
• Carbs9g
• Fat24g
• Fiber4g
• Sodium893mg

• A Healthy Weight
• Steady Energy

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