Ground Beef Taco Cabbage Skillet – this simple tex mex dinner is made all in one pan, and whips up in minutes. It’s low carb and delicious!
My daughter in law can’t have gluten, so I am always on the lookout for gluten free dinners that are quick and easy. This one fits the bill! Just make sure to check your taco seasoning to make sure it doesn’t have gluten in it.
PERFECT RECIPE FOR TACO FANS!
Like most families, we are pretty big fans of tacos around here. I know that if I make anything taco related, it’s almost guaranteed to be a hit with my family.
Honestly, I was pretty skeptical about this recipe when I first saw it. I figured that my husband and I would eat it without complaint, but because of all the cabbage, I was worried about my two youngest kids, who happen to be the pickiest eaters in the family.
Surprisingly, everyone liked it, even the youngest! I was shocked at how well it was received. And as for me, I really, really love it. The taco seasoning masks the flavor of the cabbage, but it has a great crunch to it. And of course the melted cheese on top makes it extra yummy.
This happens to be a perfect keto recipe, but even if you still enjoy carbs like we do, it is still a great dinner recipe! It’s a great way to pack a bunch of healthy vegetables into a meal, and it is so tasty!
HOW TO MAKE GROUND BEEF CABBAGE SKILLET
- lean ground beef
- half head of cabbage (I use green cabbage)
- taco seasoning (I like to use my homemade taco seasoning, I know it’s sugar free and low carb.)
- dry minced onion (You can chop up a fresh onion if you prefer.)
- cheddar cheese (or substitute another cheese of your choice)
This recipe is beyond easy! Brown your hamburger in a large skillet, then add the cabbage, seasonings, and water. Cook and stir occasionally till the cabbage is crisp tender.
Sprinkle with cheese and cover. Cook for a few minutes, just till cheese melts. Serve immediately.
How to store leftover cabbage and ground beef skillet?
-This meal is definitely best served fresh, but you can store leftovers if you have any. Place them in an airtight container and store in the fridge. I think it’s best eaten after a day or two, because the cabbage loses its crispness, and after too long it can start to get a bitter taste.
We like this meal so much, I’ve made it half a dozen times over the past few months. I’ve come up with a few ways to change it up that have gone over well with my family.
To make this meal even easier, use a bag of coleslaw mix. We like the kind with shredded carrots. This saves you the step of chopping the cabbage, so you have virtually no prep time!
With this method, the cabbage is shredded finely, so it cooks faster. You can have dinner on the table in about 20 minutes!
VARIATIONS ON THIS SKILLET DINNER:
-Switch up the kind of cheese you use on top. The first two times I made it, I used just cheddar cheese. I started using half mozzarella and half cheddar, and I like that even better. You could add a little kick by using pepper jack cheese, or substitute any cheese you have on hand.
-If you’re not using a bag of coleslaw mix, stir in some shredded carrots with your chopped cabbage.
-Toss in a few diced peppers. I think red peppers would be especially tasty, and they would add a nice pop of color.
-Try switching out all or some of the ground beef for pork sausage.
-If you really like things spicy, you could add some chopped jalapeno pepper with the cabbage, or sprinkle some red pepper flakes in the dish before adding the cheese.
-Top with sour cream, diced tomatoes, chopped avocado, or sliced olives.
MORE ONE POT DINNER RECIPES:
- Bow Tie Skillet Lasagna
- One Pot Ground Beef Stroganoff
- Skillet Unstuffed Peppers
- Chicken Fried Rice
- Chicken Fajita Rice
- Ham Fried Rice
- Pumpkin Chili
- Ham and Wild Rice Soup
- Mexican Chicken Corn Chowder
Ground Beef Taco Cabbage Skillet
- 1 pound lean ground beef
- 1/2 head of green cabbage, shredded or chopped
- 1/4 cup taco seasoning
- 1 Tbsp dry minced onion
- 1/4 cup water
- 1 1/2 cups shredded cheddar cheese
- Brown hamburger in a large skillet. Drain off any fat.
- Stir in the cabbage, taco seasoning, dry onion, and water. Cook and stir till cabbage is crisp tender.
- Sprinkle with cheese. Cover pan with a lid and cook for 5-10 minutes or till cheese is melted.
- Serve immediately.
-You can substitute one 14 ounce bag of cabbage coleslaw mix for the cabbage if you desire.
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Amount Per Serving: Calories: 332Total Fat: 19gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 95mgSodium: 670mgCarbohydrates: 10gNet Carbohydrates: 0gFiber: 3gSugar: 4gSugar Alcohols: 0gProtein: 30g
Calculated with 6 servings.
See all my MAIN DISH RECIPES.