If you’re craving a dish that’s bursting with bold flavors but won’t weigh you down, this Low Carb Cabbage Taco Skillet Recipe is absolutely the answer. Imagine juicy ground beef seasoned just right, mingling perfectly with crisp, tender cabbage and melted mozzarella in one hearty skillet — it’s a simple, comforting marvel that’s as colorful as it is delicious. Whether you’re aiming to cut carbs without sacrificing taste or just eager to try an easy, one-pan wonder, this recipe delivers all the zest and satisfaction of tacos in a whole new, guilt-free way.
Ingredients You’ll Need
Gathering your ingredients for this Low Carb Cabbage Taco Skillet Recipe is a breeze, and each one plays a key role in bringing this dish to life. From the hearty ground beef to the bright freshness of shredded cabbage, every component adds flavor, texture, or color, making the final meal completely irresistible.
- 1 pound ground beef: The protein-packed base that gives the dish its rich, savory flavor.
- 2 tablespoons olive oil: Adds moisture and helps brown the beef perfectly with a subtle fruity note.
- ½ cup salsa: Brings a tangy, vibrant kick that enlivens every bite.
- 4-5 cups cabbage, shredded: Adds a satisfying crunch and keeps carbs low while boosting the veggie quotient.
- 3 tablespoons taco seasoning: A blend of spices that gives this skillet its signature taco taste.
- 3 tablespoons water: Helps the seasoning meld smoothly with the beef and cabbage.
- ¾ cup mozzarella cheese, shredded: Melts deliciously on top, creating that gooey, comforting texture.
- Salt and black pepper, to taste: Essential for balancing all the robust flavors.
- ½ cup canned black beans: Optional, but adds creaminess and a modest boost of fiber without too many carbs.
- Sour cream: A cool, creamy topping that pairs beautifully with the spice.
- Green onions: Fresh and mild, they add a bright, oniony pop.
- Tomatoes: Juicy and sweet, perfect to contrast the savory elements.
- Jalapeños: For those who love a bit of heat and a lively crunch.
- Guacamole: Adds creaminess and rich avocado flavor, rounding out the dish.
- Pico de Gallo: Brings freshness and a hint of zesty brightness as a topping.
How to Make Low Carb Cabbage Taco Skillet Recipe
Step 1: Brown the Ground Beef
Start by heating the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula as it cooks. Season lightly with salt and black pepper. Stir and cook until the beef is nicely browned with no pink bits left, about 5-7 minutes. This caramelization builds the deep savory base that everything else will shine on.
Step 2: Add Taco Seasoning and Salsa
Once the beef is browned, sprinkle the taco seasoning over it. Pour in the salsa and water to help the spices form a flavorful sauce that coats every bit of meat. Stir everything together and let it simmer gently for about 2-3 minutes, so those bold taco flavors permeate the beef.
Step 3: Incorporate Cabbage and Black Beans
Now toss in the shredded cabbage and canned black beans, stirring them thoroughly into the mixture. The cabbage will soften but still hold a nice crunch, balancing the heartiness of the beef and beans. Cook for about 10 minutes, stirring occasionally, until the cabbage is tender and fragrant.
Step 4: Melt the Cheese
Turn the heat to low and sprinkle mozzarella cheese evenly over the skillet. Cover the pan for a couple of minutes or until the cheese melts into a luscious, gooey layer. This step turns the whole skillet into a hearty, cheesy taco feast that’s hard to resist.
How to Serve Low Carb Cabbage Taco Skillet Recipe
Garnishes
To elevate your Low Carb Cabbage Taco Skillet Recipe, don’t be shy with garnishes. Dollop sour cream for creaminess, scatter sliced green onions for a subtle crunch, and add diced tomatoes or a spoonful of fresh pico de gallo for a bright, juicy contrast. If you love some heat, sliced jalapeños are a perfect finishing touch. Guacamole adds a luxurious, silky creaminess that complements the spices beautifully.
Side Dishes
This skillet is so filling on its own that you might not need many side dishes, but if you want to round out your meal, a simple green salad or a bowl of cauliflower rice pairs wonderfully. These options keep the meal low carb and fresh, balancing the richness of the skillet without stealing the show.
Creative Ways to Present
Feeling adventurous? Serve this dish inside crisp lettuce wraps for an extra crunch and refreshing bite or pile it into baked avocado halves for a fun, low-carb twist. You could even sprinkle some crushed pork rinds on top to mimic taco shell crunch! Presentation is your playground here, and each option adds its own delightful spin to the Low Carb Cabbage Taco Skillet Recipe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The dish keeps well for up to 3-4 days. The flavors actually deepen over time, making for excellent next-day meals.
Freezing
This Low Carb Cabbage Taco Skillet Recipe freezes beautifully. Portion it into freezer-safe containers, and it will retain its flavor for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the skillet gently on the stovetop over medium heat or use a microwave until heated through. If the cabbage seems dry, a splash of water or a little extra salsa can revive the dish’s moisture and zest.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works well with this recipe and keeps it leaner. Just be sure to cook the meat thoroughly and adjust seasoning to taste.
Is this recipe truly low carb?
Yes, the use of cabbage instead of tortillas or rice keeps this dish low in carbohydrates while still providing satisfying texture and bulk.
Can I make this dish vegetarian?
You can substitute the ground beef with plant-based crumbles or extra beans, but keep in mind the flavor profile will change slightly without the beef’s richness.
What if I don’t have taco seasoning on hand?
No worries! You can mix your own with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of oregano and cayenne to taste.
How spicy is this recipe?
The base recipe has a mild to medium spice level, depending on your taco seasoning and salsa choice, but you can easily adjust the heat by adding jalapeños or a spicier salsa.
Final Thoughts
This Low Carb Cabbage Taco Skillet Recipe has quickly earned a special place in my weekly rotation because it manages to be comforting and indulgent yet fresh and light. It’s a dish that feels like a warm hug at the end of a busy day, packed with flavor and texture that keep you coming back for more. Give it a try—you’ll be amazed at how something so simple can taste so incredibly satisfying and become your new favorite weeknight staple.
Print
Low Carb Cabbage Taco Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 to 4 servings
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Carb
Description
This Low Carb Cabbage Taco Skillet is a delicious and hearty meal that’s perfect for a quick weeknight dinner. Combining seasoned ground beef with tender shredded cabbage and melty cheese, it offers all the flavors of a classic taco in a healthy, low-carb format. Topped with fresh garnishes like sour cream, green onions, and guacamole, it’s customizable and full of vibrant textures and tastes.
Ingredients
Main Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil (or 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 of choice)
- Salt and black pepper, to taste
- ½ cup canned black beans
Toppings & Garnishes
- Sour cream, to serve
- Green onions, sliced
- Tomatoes, diced
- Jalapeños, sliced
- Guacamole
- Pico de Gallo
Instructions
- Prepare Ingredients: Shred the cabbage, dice tomatoes, slice green onions and jalapeños, and have your other toppings ready for garnishing later.
- Cook Ground Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Season with salt and black pepper to taste.
- Add Taco Seasoning and Salsa: Stir in the taco seasoning and water, allowing the beef to simmer for 2-3 minutes until the seasoning is well incorporated and slightly thickened. Then add salsa and mix well.
- Cook Cabbage: Add the shredded cabbage to the skillet and stir to combine with the beef mixture. Cover and cook for about 8-10 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
- Add Black Beans: Stir in the canned black beans and heat through for 2-3 minutes.
- Top with Cheese: Sprinkle the shredded mozzarella cheese evenly over the skillet. Cover again and cook until the cheese melts, about 2-3 minutes.
- Serve and Garnish: Remove from heat and serve immediately. Top each portion with sour cream, green onions, tomatoes, jalapeños, guacamole, and pico de gallo as desired to enhance flavors and textures.
Notes
- You can swap mozzarella with cheddar or pepper jack cheese for different flavors.
- Adjust the spiciness by adding more or fewer jalapeños or using a mild salsa.
- For a dairy-free version, omit the cheese or use a vegan cheese alternative.
- If you want to add more protein, consider topping with sliced avocado or an extra scoop of black beans.
- This skillet can be made ahead and reheated; it stores well in the fridge for 2-3 days.
