Low Carb Cabbage Taco Skillet Recipe

I absolutely love this Low Carb Cabbage Taco Skillet Recipe because it s a speedy, flavorful, and healthy twist on classic tacos that doesn t require any tortillas. When I first tried it, I was surprised by how the cabbage so perfectly mimics the crunch and freshness you d expect from taco toppings, all while keeping things low carb and nutritious. It s a recipe I turn to when I want something comforting yet light, especially on busy weeknights.

You ll find that this dish comes together quickly, and the simplicity of working in one skillet means less cleanup-always a win in my book. Plus, mixing ground beef with the shredded cabbage and salsa means every bite bursts with taco flavor without any fuss. Whether you re watching carbs or just craving a tasty skillet meal, this Low Carb Cabbage Taco Skillet Recipe is absolutely worth making.

Ingredients You’ll Need

The ingredients in this Low Carb Cabbage Taco Skillet Recipe are simple but perfectly balanced – the ground beef offers heartiness while the cabbage brings a fresh crunch. I usually opt for a taco seasoning that s not too salty, and fresh shredded mozzarella melts wonderfully on top.

• Ground beef: I prefer 80/20 for flavor and juiciness, but leaner works if you want fewer calories.
• Olive oil: Use a good-quality oil for cooking, or swap for avocado oil if you like.
• Salsa: My favorite is a medium-spiced variety – adds great moisture and flavor.
• Cabbage: Shredded green cabbage works best; you want it to retain some bite after cooking.
• Taco seasoning: You can buy pre-made or mix your own for extra control over spices.
• Water: Helps steam the cabbage without making the dish soggy.
• Mozzarella cheese: Shredded, melts nicely, but pepper jack adds a fun twist.
• Salt and black pepper: To taste – don t forget to adjust before serving!
• Canned black beans: Optional, but I love the extra texture and protein they provide.

Variations

I like to switch this Low Carb Cabbage Taco Skillet Recipe up depending on what I have on hand or my mood – it s one of those dishes that welcomes all kinds of creativity.

• Spicy Version: Adding diced jalapeños or a dash of hot sauce really kicks up the flavor and gives the skillet a nice heat.
• Vegetarian: I ve swapped the beef for crumbled tofu or tempeh with taco seasoning – it s surprisingly delicious and still filling.
• Cheese Varieties: Using pepper jack or cheddar instead of mozzarella adds a different melty flavor that I love every now and then.
• Extra Veggies: I occasionally toss in diced bell peppers or zucchini for more color and nutrients.

How to Make Low Carb Cabbage Taco Skillet Recipe

Step 1: Brown the Ground Beef

Start by heating your olive oil over medium-high heat in a large skillet. Once hot, add the ground beef and break it up with a wooden spoon. Cook the beef until it s nicely browned and no longer pink – this usually takes about 6-8 minutes. Make sure to drain any excess fat to keep the dish lean and prevent greasiness.

Step 2: Season and Add Salsa

Stir in your salsa and taco seasoning directly into the skillet with the beef. This combo is what really punches up the classic taco flavors in the dish. Mix everything well so the spices and salsa coat the meat evenly before moving on.

Step 3: Add Cabbage, Beans & Water

Next, toss in your shredded cabbage and black beans, along with the water. The water helps steam the cabbage just enough so it softens while still retaining a bit of crunch. Give everything a good stir, then taste the mix and season with salt and black pepper to suit your preference.

Step 4: Simmer Until Tender

Bring the mixture to a gentle boil, then lower the heat to medium. Cover the skillet with a lid and let it simmer for about 12 minutes. Make sure to stir every few minutes to prevent sticking and to help the cabbage cook evenly. You want it tender but still a little toothsome, not mushy.

Step 5: Melt the Cheese

Once the cabbage is tender, remove the skillet from the heat and sprinkle the shredded mozzarella evenly over the top. Cover again for a few minutes to let the cheese melt gloriously without drying out. If you re impatient like me, you can also pop it under a broiler for just a minute – just watch it carefully!

Step 6: Garnish & Serve

Finish with your favorite garnishes – I m a big fan of dollops of sour cream and chopped green onions, but avocado slices, diced tomatoes, or guacamole all work beautifully here. Serve warm and dig in!

How to Serve Low Carb Cabbage Taco Skillet Recipe

Garnishes

I always top this skillet with a generous dollop of sour cream and some fresh green onions – they add a lovely creaminess and bright bite. If you re feeling adventurous, diced jalapeños or a squeeze of fresh lime juice brings a fresh pop. Guacamole or pico de gallo are fantastic additions that make the dish feel even more vibrant.

Side Dishes

To keep things simple and low carb, I usually serve this skillet on its own or with a crisp side salad. But if you re hosting friends or want to stretch the meal, some cauliflower rice or a scoop of refried beans make perfect companions.

Creative Ways to Present

For a fun family dinner, spoon the skillet filling into lettuce wraps or small taco boats. I ve even used it as a filling for low-carb stuffed peppers – just hollow them out and bake with the mixture inside topped with cheese. These little touches always get compliments at gatherings!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last 3 to 4 days. I ve found that keeping the cheese separate if you can helps it stay fresh longer, but honestly, I m often too eager to wait!

Freezing

This recipe freezes well – just cool completely, portion out, and freeze in sealed containers. When I freeze it, I usually skip adding cheese beforehand and sprinkle fresh cheese when reheating so it melts perfectly.

Reheating

I reheat leftovers in a skillet over low-medium heat with a splash of water to keep it moist. Cover it loosely and stir occasionally until warmed through. This keeps the cabbage tender and the beef flavorful without drying out.

FAQs

Final Thoughts

This Low Carb Cabbage Taco Skillet Recipe has become one of my go-to meals because it s easy, delicious, and feels like a little celebration of flavors in one pan. I love sharing it with friends and family and hearing how much they enjoy the fresh take on taco night. Give it a try-you ll appreciate how simple it is to make and how satisfying it is to eat. I promise, once you do, it ll find a special spot in your meal rotation too!

Low Carb Cabbage Taco Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 118 reviews

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 3 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tex-Mex
• Diet: Low Carb

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Description

This Low Carb Cabbage Taco Skillet is a flavorful, easy-to-make one-pan meal combining ground beef, shredded cabbage, black beans, and taco seasoning. It’s topped with melted mozzarella cheese and customizable garnishes like sour cream and green onions, making it a perfect low-carb dinner option full of Tex-Mex flavors without the carbs of traditional tortillas.

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Ingredients

Units USM Scale 1x2x3x

Protein and Vegetables

• 1 pound ground beef
• 4–5 cups cabbage, shredded
• 1/2 cup canned black beans

Seasonings and Liquids

• 2 tablespoons olive oil (or preferred cooking oil)
• 1/2 cup salsa (your preferred kind)
• 3 tablespoons taco seasoning
• 3 tablespoons water
• salt and black pepper, to taste

Cheese and Garnishes

• 3/4 cup shredded mozzarella cheese (or other cheese)
• Optional 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, then drain excess fat.
2. Add Seasonings: Mix in the salsa and taco seasoning thoroughly with the cooked beef.
3. Add Vegetables and Beans: Stir in the shredded cabbage, black beans, and water. Season with salt and black pepper to taste and mix well.
4. Simmer: Bring the mixture to a boil, then reduce heat to medium. Cover the skillet and let it simmer for 12 minutes, stirring occasionally, until the cabbage is tender.
5. Melt the Cheese: Remove the skillet from heat. Sprinkle the shredded mozzarella evenly over the top, cover again, and allow the cheese to melt.
6. Garnish and Serve: Garnish with optional toppings such as sour cream, green onions, avocado, or your favorite taco garnishes. Serve warm.

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Notes

• Make sure to drain excess fat after cooking the ground beef to reduce grease in the dish.
• Use fresh or freshly shredded cabbage for the best texture and flavor.
• Adjust the taco seasoning amount according to your spice preference.
• You can substitute mozzarella with cheddar or pepper jack cheese for a different flavor profile.
• This dish can be served with low-carb tortillas or enjoyed on its own for a gluten-free meal.