Description
This Low-Carb Cabbage Taco Skillet is a quick, keto-friendly meal packed with flavorful ground beef, taco seasoning, and melty cheese. Ready in just 35 minutes, it’s perfect for weeknight dinners. Serve it as is or add your favorite Tex-Mex toppings like sour cream, guacamole, or jalapeños for an extra kick!
Ingredients
Units
Scale
Protein
- 1 pound ground beef
Oils
- 2 tablespoons olive oil (or preferred cooking oil)
Vegetables
- 4–5 cups cabbage, shredded
- 1/2 cup canned black beans
- Salt & black pepper, to taste
Condiments & Seasonings
- 3 tablespoons taco seasoning
- 1/2 cup salsa (your favorite kind)
- 3 tablespoons water
Dairy
- 3/4 cup mozzarella cheese, shredded (or preferred cheese)
Optional Garnishes & Toppings
- Sour cream
- Green onions
- Tomatoes
- Jalapeño slices
- Guacamole
- Pico de Gallo
Instructions
- Cook the Ground Beef
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Add Seasonings
- Stir in salsa and taco seasoning, mixing well.
- Add Vegetables & Beans
- Add shredded cabbage, black beans, and water, stirring to combine.
- Season with salt and black pepper to taste.
- Simmer Until Tender
- Bring the mixture to a boil, then reduce heat to medium.
- Cover and let simmer for 12 minutes, stirring occasionally, until the cabbage softens.
- Melt the Cheese
- Remove from heat and sprinkle shredded cheese on top.
- Cover for 2 minutes to allow the cheese to melt.
- Garnish & Serve
- Top with sour cream, green onions, avocado, or your favorite Tex-Mex toppings.
- Serve warm and enjoy!
Notes
- Make it dairy-free: Skip the cheese or use dairy-free cheese.
- Boost the protein: Add extra beef or shredded chicken.
- Spice it up: Add jalapeños or hot sauce for extra heat.
- For a lower-carb option, omit black beans.
