Description
This Low Carb Cabbage Taco Skillet is a keto-friendly one-pan Tex-Mex dinner that’s loaded with flavor and packed with protein and healthy vegetables. Juicy ground beef is cooked with salsa, shredded cabbage, black beans, and taco spices, then topped with melty mozzarella cheese—perfect for busy weeknights or meal prep! Customize with your favorite taco toppings like sour cream, green onions, or guacamole for a satisfying main course that’s quick, easy, and low in carbs.
Ingredients
Main Ingredients
- 1 pound ground beef
- 2 tablespoon olive oil (or preferred cooking oil)
- ½ cup salsa
- 4–5 cups cabbage, shredded
- 3 tablespoon taco seasoning
- 3 tablespoon water
- ¾ cup mozzarella cheese, shredded (or other cheese)
- Salt and black pepper, to taste
- ½ cup canned black beans
Optional Garnishes
- Sour cream
- Green onions
Optional Toppings
- Tomatoes
- Jalapeno
- Guacamole
- Pico de Gallo
Instructions
- Cook the Ground Beef: Heat olive oil in a skillet over medium-high heat. Add the ground beef, breaking it up as it cooks. Sauté until browned and fully cooked through, then drain any excess fat from the skillet.
- Add Seasonings: Stir in the salsa and taco seasoning, mixing well so the flavors meld with the beef.
- Add Vegetables and Beans: Add the shredded cabbage, black beans, and water. Stir everything together to combine evenly. Taste and season with salt and black pepper as needed.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to medium. Cover the skillet and let simmer for about 12 minutes, stirring occasionally, until the cabbage is tender and has absorbed the flavors.
- Melt the Cheese: Remove the skillet from the heat. Sprinkle the shredded mozzarella (or your preferred cheese) evenly over the top. Cover the skillet and let sit for a few minutes, until the cheese melts into the hot mixture.
- Garnish and Serve: Top with your desired garnishes and toppings, such as sour cream, green onions, tomatoes, jalapenos, guacamole, or Pico de Gallo. Serve warm and enjoy!
Notes
- To prepare ahead, chop the vegetables up to one day in advance and store in the fridge.
- Leftovers will keep in a sealed container in the refrigerator for up to three days.
- Reheat gently on the stovetop or in the oven at 350°F until heated through. You can microwave individual portions as well—add a splash of broth or water if needed.
- Freeze any leftover filling in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
- This recipe yields about 2-3 servings, depending on portion size.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 554
- Sugar: 5g
- Sodium: 895mg
- Fat: 37g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 125mg
