Description
This Low Carb Cabbage Taco Skillet is a quick and flavorful Tex-Mex inspired dish that swaps out traditional tortillas for nutrient-rich cabbage, making it both satisfying and lighter in carbs. Packed with ground beef, salsa, black beans, and gooey melted mozzarella, this one-pan meal is easy to whip up on busy weeknights and fully customizable with your favorite toppings. Perfect for anyone craving healthy comfort food with a kick!
Ingredients
Main Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil (or your preferred cooking oil)
- ½ cup salsa
- 4–5 cups cabbage, shredded
- 3 tablespoons taco seasoning
- 3 tablespoons water
- ¾ cup mozzarella cheese, shredded (or other cheese)
- Salt and black pepper, to taste
- ½ cup canned black beans
Optional Garnishes & Toppings
- Sour cream
- Green onions
- Tomatoes
- Jalapeño
- Guacamole
- Pico de Gallo
Instructions
- Cook the Ground Beef: Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until fully browned. Drain any excess fat from the skillet to keep the dish light and flavorful.
- Add Seasonings: Stir in the salsa and taco seasoning, mixing well so the beef is evenly coated and infused with Tex-Mex flavor.
- Add Vegetables and Beans: Add the shredded cabbage, black beans, and water to the skillet. Mix thoroughly to combine, then season with salt and black pepper to taste. This step helps soften the cabbage and blend the flavors together.
- Simmer: Bring the skillet mixture to a gentle boil, then reduce the heat to medium. Cover and simmer for about 12 minutes, stirring occasionally, until the cabbage is tender and everything is well melded.
- Melt the Cheese: With the skillet still hot but off the heat, sprinkle the shredded cheese evenly over the top. Cover the skillet again and let the cheese melt from the residual heat for a deliciously gooey finish.
- Garnish and Serve: Top the skillet with your choice of sour cream, green onions, avocado, or any of your favorite taco toppings. Serve warm for a comforting, low carb meal.
Notes
- You can chop the vegetables up to one day ahead and store them in the fridge for even quicker assembly.
- Leftovers keep well in the fridge for up to three days in a sealed container.
- Reheat gently on the stovetop, in the oven at 350°F, or microwave individual portions. Add broth or water if the skillet seems dry upon reheating.
- Freeze leftover filling in a sealed, freezer-safe container for up to three months, and thaw overnight in the fridge before reheating.
- This recipe makes about 2-3 generous servings.
Nutrition
- Serving Size: 1 serving (1/3 of recipe)
- Calories: 554 kcal
- Sugar: 5g
- Sodium: 895mg
- Fat: 37g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 125mg
