Ground Beef Taco Cabbage Skillet

Ground Beef Taco Cabbage Skillet is a one-pan, low-carb meal packed with Tex-Mex flavor, tender cabbage, and savory ground beef. It’s cheesy, comforting, and perfect when I want a quick, healthy-ish dinner without sacrificing taste.

Why You’ll Love This Recipe

I love this recipe because it’s fast, hearty, and loaded with bold flavor. The taco seasoning infuses the beef and cabbage with that classic southwest taste, and the melted cheese on top makes it feel extra indulgent—even though it’s mostly veggies and protein. It’s great for busy nights, meal prep, or anyone cutting carbs without giving up comfort food.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Green cabbage, chopped

• Onion, chopped

• Garlic, minced

• Bell pepper, chopped (optional)

• Olive oil or avocado oil

• Taco seasoning (store-bought or homemade)

• Diced tomatoes (canned, drained)

• Shredded cheddar or Mexican cheese blend

• Salt

• Black pepper

• Fresh cilantro or green onions (for garnish)

• Lime wedges (optional)

directions

1. I heat a large skillet over medium heat and add a little oil.

2. I cook the onion and bell pepper (if using) for 2–3 minutes until softened.

3. I add the ground beef and cook until browned, breaking it up with a spoon. I drain any excess fat.

4. I stir in the garlic, taco seasoning, and diced tomatoes, cooking for another minute to blend the flavors.

5. I add the chopped cabbage and stir everything together. I cook for about 8–10 minutes, stirring occasionally, until the cabbage is tender but still has a bit of bite.

6. I season with salt and pepper to taste, then sprinkle the shredded cheese over the top.

7. I cover the skillet for a minute or two until the cheese is melted.

8. I garnish with fresh cilantro or green onions and serve hot, with a squeeze of lime if I’m feeling zesty.

Servings and timing

This recipe makes about 4 servings and takes around 10 minutes to prep and 20–25 minutes to cook, so I have dinner ready in under 35 minutes.

Variations

Sometimes I use ground turkey or chicken instead of beef. I’ve also added black beans, corn, or jalapeños to bulk it up. For more heat, I stir in chipotle powder or hot sauce. If I want it cheesier, I add a few tablespoons of cream cheese before topping with shredded cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or microwave in 1-minute intervals, stirring in between. The flavors get even better the next day, making it great for meal prep.

FAQs

Can I use bagged coleslaw mix instead of fresh cabbage?

Yes, I’ve done it many times. It’s a great shortcut—just skip the carrots if I want to keep it lower-carb.

Is this recipe spicy?

It’s mildly spiced from the taco seasoning, but I can easily bump up the heat with jalapeños, hot sauce, or extra chili powder.

Can I make it dairy-free?

Yes, I just leave off the cheese or use a dairy-free alternative. The dish is still flavorful without it.

What’s the best cheese for this?

I like sharp cheddar or a Mexican blend for the perfect melt and flavor, but Monterey Jack or pepper jack also work well.

Can I freeze it?

Yes, it freezes well. I let it cool, portion it into freezer containers, and thaw overnight in the fridge before reheating.

Conclusion

Ground Beef Taco Cabbage Skillet is the kind of easy, comforting dinner I keep in regular rotation. It’s flavorful, customizable, and comes together in one pan with very little cleanup. Whether I’m eating low-carb or just want something fast and filling, this skillet never lets me down.