Ground Beef Taco Cabbage Skillet (Print version)
Seasoned ground beef and tender shredded cabbage cooked in one pan with taco spices and melted cheese, a satisfying 30-minute low-carb dinner the whole family loves.
# Ingredients:
For the skillet
01 -
1 lb (450 g) ground beef, 80/20
02 -
1/2 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 packet (1 oz / 28 g) taco seasoning
05 -
1 can (14.5 oz / 411 g) diced tomatoes, undrained
06 -
4 cups (about 350 g) green cabbage, thinly shredded
07 -
Salt and black pepper to taste
To finish
08 -
1 cup (about 115 g) shredded cheddar or Mexican blend cheese
09 -
Fresh cilantro, sour cream, lime wedges, and hot sauce for serving (optional)
# Instructions:
01 -
Place the ground beef in a large cold skillet and turn the heat to medium-high. Break the meat apart as it cooks and brown for 6 to 8 minutes until no pink remains. Drain most of the fat, leaving a thin coating in the pan.
02 -
Add the diced onion to the same pan over medium heat. Cook for 3 to 4 minutes until softened. Add the minced garlic and stir for 30 seconds until fragrant.
03 -
Sprinkle the taco seasoning over the beef and stir to coat. Pour in the undrained diced tomatoes and scrape up any browned bits from the bottom of the pan.
04 -
Add the shredded cabbage and stir briefly to combine. Cover the skillet and cook for 5 minutes. Remove the lid, stir everything together, and cook uncovered for another 5 to 8 minutes until the cabbage is tender and the liquid has reduced slightly.
05 -
Scatter the shredded cheese evenly across the top. Cover the pan for 1 minute until melted. Serve straight from the skillet with cilantro, sour cream, lime wedges, or any toppings you like.
# Good to know:
01 -
Best served hot directly from the skillet while the cheese is still melted.
02 -
Do not drain the canned tomatoes, the liquid is what steams the cabbage.