If you’re on the lookout for a hearty, flavorful dinner that won’t derail your low carb goals, the Low Carb Cabbage Taco Skillet Recipe is a total game changer. This dish brings together the satisfying warmth of taco spices with the crunchy, fresh bite of cabbage, all cooked up in one skillet for effortless clean-up. With juicy ground beef, melty cheese, and vibrant toppings like jalapeños and guacamole, this recipe delivers all the fun and comfort of tacos without the carbs—making it perfect for busy weeknights or anytime you want a filling meal that feels indulgent yet wholesome.
Ingredients You’ll Need
These simple, wholesome ingredients work beautifully together to create a balanced dish bursting with flavor, texture, and color. Each component plays a key role from the bold seasoning to the fresh crunch of cabbage, making this recipe both satisfying and nutritious.
- Ground beef: The base protein that brings rich taste and satisfying texture to the skillet.
- Olive oil: For sautéing and enhancing the flavors with a subtle, fruity note.
- Salsa: Adds a tangy, spicy kick that infuses the beef with classic taco flavor.
- Cabbage, shredded: A low carb crunchy substitute for tortillas that soaks up seasoning beautifully.
- Taco seasoning: A blend of spices that gives the dish that unmistakable Mexican flair.
- Water: To help meld the seasoning and soften the cabbage slightly.
- Mozzarella cheese, shredded: Melts perfectly atop the skillet for gooey, creamy goodness.
- Salt and black pepper: To season everything just right.
- Canned black beans: Add a bit of creaminess and fiber, balancing the beef with plant-based protein.
- Sour cream: A cool, tangy topping that adds creaminess and balances the spices.
- Green onions: For a fresh, mild onion flavor and color pop.
- Tomatoes: Bring juiciness and bright acidity to the dish.
- Jalapeños: Offer a spicy punch for those who like some heat.
- Guacamole: Adds buttery richness and freshness as a perfect taco topping.
- Pico de Gallo: A lively, chunky salsa to enhance texture and freshness.
How to Make Low Carb Cabbage Taco Skillet Recipe
Step 1: Brown the Beef
Start by heating the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring frequently, until it is fully browned and no longer pink. This step builds a deeply savory base for the dish, so make sure to break up the beef into nice, even crumbles.
Step 2: Add Salsa and Seasoning
Once the beef is cooked through, stir in the salsa and taco seasoning, along with the water. Let this mixture simmer for a few minutes. This allows the spices to deeply penetrate the meat, creating that signature taco taste that makes this Low Carb Cabbage Taco Skillet Recipe so irresistible.
Step 3: Incorporate Cabbage and Beans
Next, toss in the shredded cabbage and canned black beans. Stir everything together and cover the skillet, cooking for about 8-10 minutes until the cabbage wilts but still retains a bit of crunch. This step transforms the cabbage into a soft but texturally interesting component that replaces tortillas perfectly.
Step 4: Finish with Cheese
Sprinkle the shredded mozzarella cheese on top of the skillet mixture. Cover it again and let the cheese melt for a few minutes. The melty cheese adds a luscious, creamy layer that ties all the flavors together into a comforting, taco-inspired skillet meal.
How to Serve Low Carb Cabbage Taco Skillet Recipe
Garnishes
Enhance your skillet with fresh garnishes like dollops of sour cream, chopped green onions, diced tomatoes, slices of jalapeños, creamy guacamole, and vibrant pico de gallo. These toppings add layered textures, fresh brightness, and contrast to the savory, cheesy base.
Side Dishes
Since this dish is quite filling on its own, light side dishes like a crisp green salad or a simple avocado cucumber salsa complement it beautifully without overshadowing that delicious Low Carb Cabbage Taco Skillet Recipe flavor.
Creative Ways to Present
For a fun twist, serve this skillet dish in individual cast iron skillets or hollowed-out bell peppers for colorful, edible bowls. You could also plate it over cauliflower rice for an extra boost of veg and a fully low carb experience that dazzles the eyes and the palate alike.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate. This recipe keeps well for 3 to 4 days, making it perfect for quick lunches or dinners throughout the week.
Freezing
You can freeze the cooked cabbage taco skillet by placing it in a freezer-safe container or bag. It should keep for up to 2 months. Just thaw it overnight in the fridge before reheating for best results.
Reheating
To reheat, gently warm the leftovers on the stovetop over low heat or in the microwave. Adding a splash of water or broth can help keep the cabbage tender and prevent drying out while reheating.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are great lean alternatives that work wonderfully in this Low Carb Cabbage Taco Skillet Recipe. Just adjust cooking times as needed since they cook a bit faster.
Is this recipe suitable for a keto diet?
Yes, the Low Carb Cabbage Taco Skillet Recipe is perfect for keto since it’s low in carbohydrates and high in protein and healthy fats, especially if you use full-fat cheese and sour cream.
Can I add other vegetables to this dish?
Feel free to customize! Bell peppers, zucchini, or mushrooms can add extra flavor and nutrients without adding many carbs. Just sauté them along with the cabbage for best results.
What if I don’t have taco seasoning? Can I make my own?
Definitely! A simple mix of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper can substitute for taco seasoning and still give you that classic taco flavor.
How spicy is this recipe? Can I adjust the heat?
The heat level is mild to moderate depending on the salsa and jalapeños you use. You can easily tweak spiciness by adding more jalapeños, hot sauce, or choosing a spicier salsa, or keep it mild by omitting those ingredients.
Final Thoughts
This Low Carb Cabbage Taco Skillet Recipe is one of those dishes that feels like a cozy hug in skillet form. It’s easy to make, full of vibrant flavors, and versatile enough to fit any low carb lifestyle without sacrificing taste or satisfaction. Give it a try, and get ready to have a new favorite taco night meal!
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Low Carb Cabbage Taco Skillet Recipe
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Diet: Low Carb
Description
This Low Carb Cabbage Taco Skillet is a flavorful, quick, and healthy recipe perfect for a satisfying dinner. Ground beef is cooked with taco seasoning and mixed with shredded cabbage and black beans, then topped with melted mozzarella cheese and your favorite taco fixings like sour cream, green onions, and guacamole. It’s a low carb, easy skillet meal that brings all the delicious taco flavors without the carbs from tortillas.
Ingredients
Meat and Base
- 1 pound ground beef
- 2 tablespoons olive oil (or preferred cooking oil)
Vegetables and Beans
- 4–5 cups cabbage, shredded
- ½ cup canned black beans
- ½ cup salsa
Seasonings and Liquids
- 3 tablespoons taco seasoning
- 3 tablespoons water
- Salt and black pepper, to taste
Dairy
- ¾ cup mozzarella cheese, shredded (or other cheese of choice)
Toppings (Optional)
- Sour cream
- Green onions
- Tomatoes
- Jalapeños
- Guacamole
- Pico de Gallo
Instructions
- Heat oil and brown beef: In a large skillet over medium-high heat, heat the 2 tablespoons of olive oil. Add the ground beef and cook until browned and cooked through, breaking it apart with a spatula as it cooks. Drain excess fat if desired.
- Add taco seasoning and water: Reduce heat to medium. Stir in the 3 tablespoons of taco seasoning and 3 tablespoons of water to the browned beef. Mix until the seasoning is evenly combined and simmer for about 2 minutes to let flavors meld.
- Add cabbage and black beans: Add the shredded cabbage and ½ cup canned black beans to the skillet. Pour in the ½ cup salsa as well. Stir everything together to combine and cook, stirring occasionally, until the cabbage softens, about 8-10 minutes.
- Season and adjust: Taste the mixture and add salt and black pepper to your preference. Stir well to distribute the seasoning.
- Add cheese and melt: Sprinkle the ¾ cup shredded mozzarella cheese evenly over the top of the skillet mixture. Cover the skillet with a lid to allow the cheese to melt for about 2-3 minutes.
- Serve with toppings: Remove the skillet from heat and scoop portions onto plates. Serve with optional toppings such as sour cream, chopped green onions, diced tomatoes, jalapeños, guacamole, and pico de gallo to customize each serving.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- If you prefer extra spice, add chopped jalapeños while cooking.
- Feel free to swap mozzarella with cheddar or pepper jack cheese.
- For a vegetarian version, omit meat and increase black beans or add cooked lentils.
- Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
