Instructions

1. In a large skillet or dutch oven, over medium heat, brown the ground beef until no pink remains, about 15 minutes. Drain the excess grease and return the skillet of ground beef to the heat.
2. Add the paprika, onion powder, garlic power and your preferred amount of salt and pepper to the pan. Stir in the tomato paste and water.
3. Place the shredded cabbage into the skillet and fold into the seasoned ground beef. Bring the mixture to a boil and cover. Allow the cabbage to cook for 15-20 minutes or until tender and translucent, stirring occasionally.
4. While the cabbage is cooking, prepare the cheese sauce. In a separate saucepan, melt the butter over medium heat, about 45 seconds.
5. Whisk in the cream cheese and heavy whipping cream until smooth, about 1 minute. The sauce will start to form bubbles, continue whisking and reduce heat to low. Quickly stir in the shredded cheese and sprinkle with salt and pepper.
6. Turn off the heat and continue stirring until all the cheese is melted and the mixture is completely smooth about, about 1 minute. It will be about the thickness of melted Velveeta or queso.
7. Once the cabbage is tender, pour the cheese sauce into the skillet and fold into the ground beef mixture. Remove from heat and top with crumbled bacon, if desired.