Loaded Chicken Frito Cowboy Cabbage

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken (substitute with ground turkey for a leaner option)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (red or green for a pop of color and flavor)
• 1 medium head of cabbage, shredded
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 2 tablespoons taco seasoning
• 1 cup shredded cheddar cheese
• 2 cups Fritos corn chips
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground chicken and cook until browned, breaking it up into small pieces with a wooden spoon, about 5-7 minutes.
2. Add chopped onions and minced garlic to the skillet. Sauté until the onions are translucent and fragrant, approximately 3 minutes.
3. Incorporate the diced bell pepper and continue to cook for another 2-3 minutes until the pepper starts to soften.
4. Add shredded cabbage to the skillet, stirring well to combine. Cook for 5 minutes, allowing the cabbage to soften.
5. Stir in the black beans, corn, and diced tomatoes with green chilies. Sprinkle in the taco seasoning and stir to ensure even seasoning throughout the mixture.
6. Reduce heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld together. Stir occasionally. As it simmers, the cabbage should maintain a slight crunch for texture.
7. Preheat your oven to 350°F (175°C). Transfer the cooked mixture to a large baking dish. Sprinkle shredded cheddar cheese evenly over the top.
8. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly. Look for a golden brown crust on the edges for optimal flavor.
9. Remove the dish from the oven and let it cool slightly. Top with Fritos, chopped cilantro, and a dollop of sour cream. Serve with lime wedges on the side for an extra zing.