Description
This Ground Beef Taco Cabbage Skillet is a quick and flavorful low-carb meal perfect for a busy weeknight. Tender shredded cabbage is cooked with seasoned lean ground beef and topped with melted cheddar cheese for a tasty, satisfying dish with a Tex-Mex twist.
Ingredients
Scale
Meat
- 1 pound lean ground beef
Vegetables
- 5 cups green cabbage, shredded or chopped
- 1 tbsp dry minced onion
Seasonings
- 1/4 cup low-carb taco seasoning
Liquids
- 1/4 cup water
Dairy
- 1 1/2 cups shredded cheddar cheese
Instructions
- Brown the Ground Beef: In a large skillet over medium heat, add the lean ground beef. Cook, stirring occasionally, until evenly browned and no longer pink. Drain off any excess fat to keep the dish light.
- Add Cabbage and Seasoning: Stir in the shredded or chopped green cabbage, low-carb taco seasoning, dry minced onion, and water. Mix all ingredients thoroughly to combine the flavors.
- Cook Until Cabbage is Tender: Continue cooking and stirring the mixture over medium heat for about 5 to 7 minutes, or until the cabbage becomes crisp-tender, ensuring it retains a slight crunch with good flavor integration.
- Melt the Cheese: Sprinkle the shredded cheddar cheese evenly over the skillet mixture. Cover the skillet and let it sit for a couple of minutes, allowing the cheese to melt thoroughly into the hot mixture.
- Serve and Enjoy: Remove the skillet from heat, serve the taco cabbage skillet warm, and enjoy a satisfying, low-carb, and easy dinner option.
Notes
- Use lean ground beef to reduce excess fat and calories.
- You can substitute the cabbage with napa or savoy cabbage for a different texture.
- Adjust the taco seasoning amount based on your preferred spice level.
- This dish pairs well with a side of guacamole or sour cream for extra creaminess.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
