Ground Beef Taco Cabbage Skillet

A sizzling skillet of ground beef taco cabbage gets a hearty dinner on the table with minimum fuss and maximum comfort. The cabbage adds a unique crunch that soaks up the seasoned beef juices and melty cheddar. I love how this meal comes together in a single pan for busy weeknights.

I first made this when I had leftover cabbage and no tortillas. My family went wild for it. Now this is our go-to when we crave tacos but want something a little different.

Ingredients

• Lean ground beef: Brings meaty flavor without extra grease. I try to buy grass-fed for best taste
• Green cabbage: Budget friendly and sturdy. Choose a head with bright, tight leaves
• Low carb taco seasoning: Infuses every bite with warmth and spice. Make your own or select a good-quality packet with no fillers
• Dry minced onion: For an umami kick. Fresh will work in a pinch but dry blends in more deeply
• Water: Helps steam the cabbage so it cooks but stays crisp tender
• Shredded cheddar cheese: Gives richness and tang. Go for sharp cheddar and shred yourself for best melt

Instructions

Brown the Beef:

Start by adding ground beef to a large skillet over medium heat. Break up the meat into small crumbles as it cooks. Sauté for about six to eight minutes until fully browned and no pink remains. Drain off any excess fat using a spoon or tilt the pan to pour it away. This prevents a greasy finished dish.

Add Cabbage and Seasonings:

Sprinkle in all the shredded green cabbage. Add the taco seasoning and dry minced onion evenly over the top. Pour in the water to help the seasoning dissolve and coat everything. Stir very well so the cabbage is evenly mixed with the beef and spices. Keep cooking over medium heat for about seven to ten minutes until the cabbage is crisp tender with a bit of bite.

Melt the Cheese:

Once the cabbage reaches your desired doneness, sprinkle the shredded cheddar cheese all across the surface. Try to cover as much area as possible for plenty of gooey stretches. Place a lid firmly on the pan. Lower the heat and let sit for five to ten minutes. The cheese will melt fully and meld everything together.

Serve Straight from the Skillet:

As soon as the cheese is melted and bubbling, scoop servings right from the pan. I love serving this hot so the cheese stays stretchy. You can pass hot sauce at the table for people who like extra kick.

I will never forget the first time my son asked for seconds of cabbage. That makes this recipe extra special in my book.

Storage Tips

This skillet keeps in the fridge for up to four days. Store in an airtight container so the cabbage does not dry out. To reheat, microwave in short intervals or warm gently in a skillet on the stove. If you have extra cheese, sprinkle it on before reheating for a fresh melt.

Ingredient Substitutions

Ground turkey or chicken work perfectly in place of beef for a lighter version. Jack cheese melts beautifully as an alternative to cheddar. You can toss in some chopped bell peppers or swap cabbage for bagged slaw mix if that is what you have available.

Serving Suggestions

This dish stands on its own but makes a great filling for lettuce wraps. Sometimes we spoon it over cauliflower rice or top it with a fried egg for breakfast. Offer diced avocado or fresh salsa at the table for a pop of color. If serving a crowd, a squeeze of lime wakes everything up.

Cultural and Historical Context

Taco skillet meals originated as a way to stretch ingredients and create comfort food quickly. Using cabbage instead of tortillas cuts down on carbs but keeps the Tex Mex flavors. I grew up eating skillet dinners because they are warming and pocket friendly.

Seasonal Adaptations

In winter, add a pinch of smoked paprika for a cozy flavor. In summer, stir in ripe tomatoes or green onions at the end. For autumn, mix in roasted corn or sweet peppers for extra color.

Success Stories

I have shared this recipe with friends looking to eat more vegetables. One reported that her preschooler gobbled it up and now asks for it weekly. Another friend doubled the recipe and took leftovers for lunch three days in a row.

Freezer Meal Conversion

Let the skillet cool fully then portion into freezer-safe containers. Freeze up to three months. Thaw overnight in the fridge and reheat as needed. Cheese may not be as stringy after freezing but the meal still tastes amazing.

This recipe is always a hit in my house and makes taco night so much easier. Whip it up for a satisfying dinner that everyone will ask for again.

Recipe FAQs

→ Can I use a different cheese instead of cheddar?

Yes, you can substitute cheddar with Monterey Jack, pepper jack, or a Mexican blend for varied flavor and melt.

→ How should I shred the cabbage?

Cabbage can be thinly sliced using a sharp knife or a mandoline for consistent, even pieces that cook quickly.

→ Does the ground beef need to be pre-cooked?

The ground beef is browned at the start in the skillet, ensuring it's fully cooked before adding the other ingredients.

→ Can I make this dish ahead of time?

This skillet holds up well for reheating. Store leftovers in an airtight container and warm on the stove or microwave.

→ Are there low-carb options for the seasoning?

Use homemade low-carb taco seasoning or check labels for seasoning blends without added sugars.