Ground Beef with Taco Cabbage in One Pan (Print version)
A fast one-pan taco cabbage skillet with seasoned ground beef, tender cabbage, salsa, and melted cheddar.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil, if needed
02 -
1 lb (450 g) lean ground beef
03 -
1 small yellow onion, diced
04 -
2 cloves garlic, minced
05 -
5 cups (350 g) green cabbage, chopped or shredded
06 -
2 tablespoons taco seasoning, gluten-free if needed
07 -
1/2 cup (120 ml) salsa
08 -
1/4 cup (60 ml) water or beef broth
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1/4 teaspoon black pepper
11 -
1 1/2 cups (150 g) shredded cheddar cheese
For serving
12 -
1 tablespoon fresh lime juice
13 -
2 tablespoons chopped fresh cilantro
14 -
Optional toppings: sour cream, avocado, diced tomato, sliced jalapeno
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add the oil only if the beef is very lean, then add the ground beef and cook for 5-7 minutes, breaking it into crumbles, until browned and no pink remains. Drain excess fat if needed.
02 -
Add the diced onion and cook for 2-3 minutes until it starts to soften. Stir in the garlic and cook for 30 seconds until fragrant.
03 -
Sprinkle the taco seasoning over the beef and stir well. Cook for 30-60 seconds so the spices coat the meat and smell warm.
04 -
Add the cabbage, salsa, water, salt, and pepper. Stir until the cabbage is coated, then cook uncovered for 7-9 minutes, stirring often, until the cabbage is crisp-tender and the pan is saucy but not watery.
05 -
Reduce the heat to low. Sprinkle the cheddar evenly over the skillet, cover, and cook for 3-5 minutes until the cheese melts.
06 -
Remove from heat. Add lime juice and cilantro, then serve hot with sour cream, avocado, diced tomato, or jalapeno if you like.
# Good to know:
01 -
Use a wide skillet so the cabbage cooks evenly and excess moisture can evaporate.
02 -
Best served hot while the cheddar is melted and soft.
03 -
For meal prep, store toppings separately and add them after reheating.