1 small head cabbage, finely chopped
1 1/2 pounds ground beef
1 can diced tomatoes, 14 1/2 ounces
1 can tomato sauce, 8 ounces
1 cup shredded cheese, Mexican blend
1 cup white rice, uncooked
1 2/3 cups water
1 small onion, chopped
Salt and pepper, to taste
Brown ground beef and onion in large skillet over medium-high heat until beef is no longer pink and onions are tender. Season with salt and pepper, drain, and return to pan.
Stir in cabbage, diced tomatoes and tomato sauce, and cook over medium heat until cabbage is just tender. Add rice and water, increase heat, and bring mixture to a boil.
Reduce heat to medium-low, and cover with a tight-fitting lid. Simmer about 25 minutes without uncovering until rice is tender and most liquid is absorbed.
Remove skillet from heat. Sprinkle with cheese. Replace lid, and allow cheese to melt completely.
Serve and enjoy!