Name: Low Carb Cabbage Taco Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
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; Sour cream; Green onions; Tomatoes; Jalapeño; Guacamole; Pico de Gallo

Get ready to meet your new favorite weeknight dinner: the Low Carb Cabbage Taco Skillet! This skillet delivers all the bold, zesty Tex-Mex flavors you crave—think savory ground beef, punchy salsa, melty cheese, and hearty black beans—without a tortilla in sight. Shredded cabbage melts into the mix, soaking in those irresistible taco spices and adding a colorful crunch. This recipe is as easy as it is satisfying, perfect for anyone hungry for healthy comfort food that happens to be fantastically low in carbs.

One-Pot Mushroom Rice Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about just how simple but crucial these ingredients are. Each one pulls its weight: from foundation-building ground beef to cabbage that soaks up all the delicious flavors, they work together for a skillet meal that’s robust, wholesome, and vibrantly tasty.

Ground beef: The hearty base—choose a leaner option to keep things lighter, but any fat content brings loads of flavor.
Olive oil: Helps brown the beef and adds a subtle, fruity note—you can swap for avocado or another favorite oil.
Salsa: A shortcut to extra flavor; try a smoky or spicy salsa to give your skillet a unique kick.
Cabbage, shredded: Makes the dish ultra-filling and soaks up all those taco spices—plus it’s low in carbs and high in texture.
Taco seasoning: The flavor powerhouse; use your go-to blend or homemade mix to control the spice level.
Water: Keeps everything delightfully saucy as it simmers.
Mozzarella cheese, shredded: Melts dreamily over the top—you can swap in cheddar or pepper jack for a new flavor profile.
Salt and black pepper: For that perfect, dialed-in seasoning tailored to your taste.
Canned black beans: Add a bit of creaminess and extra fiber—just a half cup keeps the carbs in check.
Optional garnishes: sour cream and green onions: Adds brightness, tang, and that classic finishing touch.
Optional toppings: tomatoes, jalapeno, guacamole, pico de gallo: Go wild with your favorites for extra color, heat, and freshness.

How to Make Low Carb Cabbage Taco Skillet

Step 1: Sizzle and Brown the Beef

Start by heating up olive oil in a big, sturdy skillet over medium-high heat. Add your ground beef and break it up with a spatula as it cooks. You’re aiming for a rich, golden brown color—this is where irresistible flavor is built. If there’s extra fat in the pan, simply drain it off to keep your Low Carb Cabbage Taco Skillet light and hearty.

Step 2: Bring On the Taco Seasonings

Once your beef is nicely browned, stir in the salsa and taco seasoning. This step is all about infusing those meaty crumbles with bold, savory taco flavors. The salsa adds moisture and a little zing—use your preferred heat level to make it as mild or spicy as you like.

Step 3: Cabbage, Beans, and a Splash of Water

Next, add the star of the show: shredded cabbage, along with black beans and a few tablespoons of water. Give everything a thorough stir so the cabbage can soak up those spices and soften as it cooks. Taste as you go; now’s the time to sprinkle in salt and pepper until everything sings.

Step 4: Simmer to Tender Perfection

Let your Low Carb Cabbage Taco Skillet bubble up to a gentle boil, then turn the heat down to medium. Cover and simmer for about 12 minutes, stirring occasionally. The cabbage should become tender and juicy, while all the flavors blend together. There’s nothing quite like this aroma filling your kitchen!

Step 5: Finish with Melty Cheese

Time for that glorious cheesy finale. Take the skillet off the heat and scatter shredded mozzarella (or your cheese of choice) over the top. Pop the lid back on and let it sit for a couple minutes—the cheese will melt into a dreamy, gooey layer.

Step 6: Garnish and Serve!

Last but definitely not least, load up on your favorite toppings: sour cream, green onions, tomato, jalapeno, a dollop of guac, or a scoop of pico de gallo. Serve your Low Carb Cabbage Taco Skillet nice and warm, straight from the skillet for maximum coziness.

How to Serve Low Carb Cabbage Taco Skillet

Garnishes

Don’t skip the garnishes—they’re what turn a great skillet into an unforgettable one! A swirl of sour cream cools everything down, while green onions add brightness and crunch. Sliced jalapenos heat things up, and a sprinkle of fresh tomatoes brings juicy freshness right at the end.

Side Dishes

This dish is filling on its own, but if you’re in the mood for extras, serve it with a vibrant green salad or some grilled veggies for even more fiber and color. Cauliflower rice or simple sautéed greens make lovely, carb-friendly companions for your Low Carb Cabbage Taco Skillet.

Creative Ways to Present

Why not serve your skillet taco style? Scoop it into lettuce cups for a fun finger-friendly meal or stuff it into roasted bell pepper halves. For a party appetizer, spoon the filling over zucchini boats or top individual servings with a layer of avocado and fresh salsa for a show-stopping finish.

Make Ahead and Storage

Storing Leftovers

Any extra Low Carb Cabbage Taco Skillet can be stored in a sealed container in the fridge for up to three days. It holds up beautifully and the flavors continue to meld, making leftovers something to look forward to!

Freezing

Got extras? Place the cooled filling into a freezer-safe container and freeze it for up to three months. Let it thaw overnight in the fridge, then you’ll be ready for a lightning-fast meal whenever taco cravings hit.

Reheating

Reheating is a breeze. Warm your skillet gently on the stovetop, adding a splash of water or broth if it looks dry. For a hands-off approach, cover and reheat in a 350°F oven. The microwave works too—just heat in short bursts and stir in between until everything’s piping hot.

FAQs

Can I use a different type of meat for the Low Carb Cabbage Taco Skillet?

Absolutely! Try ground turkey, chicken, or even a plant-based ground meat for a lighter or vegetarian spin. The recipe is all about flexibility and bold taco flavor.

How spicy is this dish?

That’s totally up to your salsa and taco seasoning choices. If you love heat, grab a hot salsa and add fresh jalapeños; stick to mild salsa and seasoning packets for a family-friendly skillet.

Can I skip the cheese in the Low Carb Cabbage Taco Skillet?

Of course—just leave the cheese out or swap in a dairy-free alternative if you like. The skillet is still flavorful and satisfying without it!

Will other beans work if I don’t have black beans?

Definitely. Pinto, kidney, or cannellini beans all work well. Or, for a lower-carb option, you can skip beans entirely and add more cabbage or even some sautéed peppers.

How thin should I shred the cabbage?

Aim for thin, noodle-like strands—this helps the cabbage cook evenly and blend in with the hearty beef. Pre-shredded cabbage or coleslaw mix can make prep extra quick.

Final Thoughts

If you’re craving big Tex-Mex flavor with a healthy twist, give this Low Carb Cabbage Taco Skillet a try. It’s quick, easy, and endlessly customizable—perfect for busy weeknights and hungry crowds alike. Go ahead and make it your own… I can’t wait for you to enjoy every flavorful bite!