Low Carb Cabbage Taco Skillet Recipe

I absolutely love sharing this Low Carb Cabbage Taco Skillet Recipe with you because it s not only packed with flavor but also perfect for busy weeknights when you want something quick, satisfying, and low in carbs. The mix of seasoned ground beef with tender cabbage gives you all the taco vibes without the tortillas, making it a guilt-free comfort meal.

When I first tried this recipe, I was amazed at how the cabbage soaks up all those taco spices and salsa, giving it a deliciously saucy, meaty texture. You ll find that this Low Carb Cabbage Taco Skillet Recipe works beautifully as a one-pan dish that s easy to customize, and honestly, it s become my go-to whenever I want a cozy, flavorful dinner without fuss.

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Ingredients You’ll Need

Each ingredient in this Low Carb Cabbage Taco Skillet Recipe plays an important role – from the beef for hearty protein to the tender cabbage adding crunch and nutrition. Here s what to keep in mind when you shop.

• Ground beef: Choose 80/20 for good flavor and a bit of fat to keep things juicy.
• Olive oil: Helps brown the beef and adds a subtle richness. You can swap in avocado or coconut oil too.
• Salsa: Your favorite variety works here-spicy, mild, chunky, or smooth-whatever you like best.
• Shredded cabbage: Green or purple cabbage both work; shred it fresh for the best texture.
• Taco seasoning: Use a pre-made mix or homemade blend to control salt and spice levels.
• Water: Just a splash to help steam the cabbage to tender perfection.
• Shredded mozzarella cheese: Melts beautifully, but feel free to use cheddar or pepper jack for extra kick.
• Canned black beans: Optional for extra fiber and protein, or leave them out to keep it very low carb.
• Salt and black pepper: Essential for seasoning and bringing out the flavors.

Variations

I love experimenting with this Low Carb Cabbage Taco Skillet Recipe to make it my own, and I encourage you to do the same. It s super versatile, so you can tailor it to suit your mood, season, or diet.

• Protein Swap: I sometimes substitute ground turkey or chicken for a leaner spin, and it still tastes fantastic.
• Spice Level: Add extra jalapenos or a dash of cayenne if you like your tacos with a serious kick.
• Cheese Choices: Melting pepper jack or a blend of cheddar and mozzarella adds a different layer of richness.
• Bean-Free: To keep it ultra low carb, just skip the black beans altogether, and you’ll barely notice they’re missing.

How to Make Low Carb Cabbage Taco Skillet Recipe

Step 1: Brown the Beef with Love

Start by heating your olive oil in a skillet over medium-high heat. Add the ground beef, breaking it up as it cooks so you end up with nice small crumbles. The trick here is to not rush – let it brown evenly for about 6-7 minutes until there s no pink left. When it s done, drain any excess fat; this keeps the dish from getting greasy but leaves it flavorful.

Step 2: Spice It Up with Salsa and Seasoning

Next, stir in the salsa and taco seasoning right into your browned beef. This is where all the classic taco flavors come alive. Mix everything really well so every beef bit is coated in that smoky, spicy sauce, then let it simmer briefly to meld the flavors together.

Step 3: Add Cabbage, Beans & Steam to Perfection

Now toss in the shredded cabbage, black beans, and a splash of water. Give it a good stir so everything mixes nicely. Cover your skillet and lower the heat to medium – this step is crucial because it gently steams the cabbage, softening it just enough while keeping a pleasant bite. Let it simmer for about 12 minutes, stirring once or twice to avoid sticking.

Step 4: Melt Cheese & Finish with Flair

When your veggies are perfectly tender, remove the skillet from heat and sprinkle shredded mozzarella cheese evenly over the top. Cover the pan again and take advantage of the residual heat to melt the cheese, which usually takes about 2-3 minutes – no need to turn the burner back on. This final touch makes the dish creamy and irresistible.

Step 5: Garnish & Serve Your Creation

Finally, it s time to get creative. Add your favorite garnishes like sour cream, sliced green onions, diced tomatoes, fresh jalapenos, guacamole, or pico de gallo. These bring fresh texture, color, and a burst of extra flavor. Plate it up warm and enjoy the magic of this easy Low Carb Cabbage Taco Skillet Recipe!

How to Serve Low Carb Cabbage Taco Skillet Recipe

Garnishes

I always reach for a dollop of cool sour cream and some fresh green onions because they brighten up the whole dish. Sometimes I pile on diced tomatoes and a few jalapeno slices for a little added fresh zing and heat. Guacamole or pico de gallo on the side takes it to the next level-plus they bring vibrant color to your plate.

Side Dishes

Even though this skillet can stand alone, pairing it with a simple side salad or a scoop of cauliflower rice makes it feel like a full fiesta meal. I also love serving it alongside roasted veggies like zucchini or a crunchy cucumber salad to add freshness and variety to the plate.

Creative Ways to Present

For a casual gathering, I ve served this Low Carb Cabbage Taco Skillet Recipe in mini cast iron skillets – it s super cute and perfect for guests to dig into. Another idea is to place it over large lettuce leaves as a low-carb taco shell, turning it into a handheld delight for taco night celebrations.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last up to 3 days. When I reheat, I cover it loosely to keep the moisture and prevent the cabbage from drying out. It reheats wonderfully and the flavors taste even better the next day!

Freezing

Freezing the entire dish works fine if you plan ahead. I usually cool the skillet completely, then portion it into freezer-safe containers. When you thaw and reheat, the texture of the cabbage softens a bit more, but the robust taco flavors are still there and satisfying.

Reheating

For reheating, I prefer warming it on the stovetop over medium heat, stirring occasionally to heat evenly without drying out. If you use a microwave, cover it to trap steam and heat in short bursts, stirring in between, to keep the cabbage tender and the cheese melty.

FAQs

Final Thoughts

This Low Carb Cabbage Taco Skillet Recipe has become such a staple in my kitchen because it brings together ease, flavor, and healthy ingredients in one unbeatable package. I genuinely think you ll enjoy making it as much as eating it – it s one of those dishes that feels special yet perfectly simple. So grab your skillet, toss in those ingredients, and let this recipe become your next weeknight winner!

Low Carb Cabbage Taco Skillet Recipe

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• Author: Julia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 3 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Carb

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Description

This Low Carb Cabbage Taco Skillet is a flavorful, easy-to-make dish combining seasoned ground beef, shredded cabbage, black beans, and melted mozzarella cheese. Perfect for a quick weeknight meal, this recipe is low in carbohydrates and packed with protein and veggies, making it both satisfying and nutritious.

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Ingredients

Units USM Scale 1x2x3x

Main Ingredients

• 1 pound ground beef
• 2 tablespoons olive oil (or preferred cooking oil)
• 1/2 cup salsa (your favorite kind)
• 4–5 cups shredded cabbage
• 3 tablespoons taco seasoning
• 3 tablespoons water
• 3/4 cup shredded mozzarella cheese (or other cheese)
• 1/2 cup canned black beans
• Salt and black pepper, to taste

Optional Garnishes and Toppings

• Sour cream
• Green onions
• Tomatoes
• Jalapeno
• Guacamole
• Pico de Gallo

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Instructions

1. Cook the Ground Beef: Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Once browned, drain any excess fat from the skillet.
2. Add Seasonings: Stir in the salsa and taco seasoning until the beef is evenly coated with the spices and sauce.
3. Add Vegetables and Beans: Add the shredded cabbage, black beans, and water to the skillet. Mix well to combine all ingredients. Season with salt and black pepper to taste.
4. Simmer: Bring the mixture to a boil, then reduce the heat to medium. Cover the skillet with a lid and allow it to simmer for about 12 minutes, stirring occasionally, until the cabbage becomes tender but retains some texture.
5. Melt the Cheese: Remove the skillet from the heat and evenly sprinkle the shredded mozzarella cheese over the top. Cover the skillet again and let the residual heat melt the cheese, about 2-3 minutes.
6. Garnish and Serve: Add optional garnishes such as sour cream, green onions, tomatoes, jalapeno, guacamole, or pico de gallo to personalize your dish. Serve warm and enjoy your flavorful low carb taco skillet.

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Notes

• You can substitute ground turkey or chicken for the beef for a leaner option.
• Adjust the taco seasoning amount to suit your spice preference.
• Use gluten-free taco seasoning if you require gluten-free meals.
• To reduce the carb content further, omit black beans or reduce the quantity.
• This dish reheats well and makes great leftovers for lunch or dinner.

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Nutrition

• Serving Size: 1 serving
• Calories: 370
• Sugar: 5g
• Sodium: 550mg
• Fat: 23g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 75mg