I have to say, this Low Carb Cabbage Taco Skillet Recipe quickly became one of my favorite weeknight go-tos because it combines all the taco flavors I love without any of the guilt from heavy tortillas or added carbs. There s something so satisfying about the way the cabbage soaks up the spices and salsa, giving you plenty of texture and flavor in every bite. I love how simple it is to throw together, yet it feels hearty and cozy – like a taco night inside a skillet.
What truly makes this Low Carb Cabbage Taco Skillet Recipe special for me is how versatile it is-perfect for busy evenings when you want to eat clean but don t want to compromise on flavor. Plus, it s a great way to sneak in extra veggies without anyone noticing. Once you try it, you ll find it s an easy, delicious recipe that you can customize endlessly and still feel great about eating.
Why You’ll Love This Recipe
- Super Low Carb: Uses cabbage instead of tortillas for that authentic taco feel minus the carbs.
- All-in-One Skillet Meal: You get protein, veggies, and spice all cooked and served in one pan with minimal cleanup.
- Customizable Flavor: Easy to tweak spice levels and toppings, so it suits your family or your cravings every time.
- Great for Meal Prep: Reheats beautifully and even tastes better the next day, making busy weeknights a breeze.
Ingredients You’ll Need
The ingredients in this Low Carb Cabbage Taco Skillet Recipe come together to balance hearty, tangy, and fresh notes. I always recommend getting fresh cabbage and a good-quality taco seasoning to really make those flavors pop. If you re shopping, picking a salsa you love makes a big difference here.
- Ground beef: I like using 85% lean for flavor without too much grease, but you can swap ground turkey or chicken.
- Olive oil: Use your favorite cooking oil – it helps brown the meat and carry the spices.
- Salsa: Pick a flavorful salsa (mild, medium, or hot) that you enjoy eating on its own.
- Shredded cabbage: The star veggie here; shredded finely helps it cook evenly and absorb spices.
- Taco seasoning: A good pre-made blend works great, or you can make your own for full control over salt and spice.
- Water: Helps steam the cabbage just right without drying out the skillet.
- Mozzarella cheese: Melts wonderfully and adds that creamy touch that brings everything together.
- Canned black beans: Optional but I love the extra texture and protein they add; you can reduce or skip them for fewer carbs.
- Salt and black pepper: To taste – important for balancing all the flavors.
Variations
I love making this Low Carb Cabbage Taco Skillet Recipe my own by swapping in ingredients based on what s in my fridge or what my family prefers. Don t hesitate to play around with the spice level or add in extras like avocado or different cheeses.
- Ground Turkey or Chicken: I ve switched to ground turkey when I want a leaner meal, and it still tastes delicious and moist.
- Spicy Kick: Adding diced jalapeños or a few dashes of hot sauce is my go-to when I want to turn up the heat.
- Cheese Swap: Sometimes I use pepper jack or cheddar instead of mozzarella for more bold flavor.
- Extra Veggies: Throwing in diced bell peppers or mushrooms adds color and nutrition without complicating the dish.
How to Make Low Carb Cabbage Taco Skillet Recipe
Step 1: Brown That Beef Perfectly
Start by heating your olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula as it cooks. The key here is to let it get good and browned without stirring too often-this creates a nice flavor base. Once it s no longer pink, drain off any excess fat so your dish stays from getting greasy.
Step 2: Season and Sauce It Up
Stir in your salsa and taco seasoning right into the browned beef. I find mixing everything well at this stage ensures every bite has that spicy, zesty flavor you crave. The salsa also adds moisture and a slight tang that really brightens the dish.
Step 3: Add Cabbage, Beans & Simmer
Next, toss in the shredded cabbage and black beans, then pour in the water. Mix everything together so the cabbage starts to soften as it cooks in the flavorful juices. Cover the skillet, turn the heat to medium, and let it simmer for about 12 minutes. Check occasionally and stir to prevent sticking-your goal is tender but still slightly crisp cabbage.
Step 4: Melt that Cheese Magic
When the cabbage is just right, take the skillet off the heat and sprinkle the shredded mozzarella evenly over the top. Cover again and let the residual heat do its thing for a couple of minutes until the cheese is gorgeously melted. Nothing beats that stringy, melty cheese that laces through the taco flavors.
Step 5: Garnish and Serve
Now for the fun part-add any garnishes you like! I m always a fan of sour cream and sliced green onions, and sometimes fresh pico de gallo or guacamole for that fresh pop. Serve it straight from the skillet for easy serving and enjoy a meal that feels indulgent but keeps your carb counts in check.
Pro Tips for Making Low Carb Cabbage Taco Skillet Recipe
- Perfectly Shredded Cabbage: Use a sharp knife or mandoline so the cabbage cooks evenly and blends nicely with the meat.
- Drain the Beef Well: Avoid sogginess by removing excess grease before adding salsa and seasoning.
- Simmer With Lid On: This helps steam the cabbage just right without drying out the skillet s flavors.
- Add Cheese Off Heat: Melting cheese with residual heat prevents it from getting rubbery or oily.
How to Serve Low Carb Cabbage Taco Skillet Recipe
Garnishes
I keep it simple with dollops of sour cream to bring creaminess and sliced green onions for that fresh bite. When I m feeling fancy, I love adding diced tomatoes, jalapeño slices, or a scoop of guacamole-these toppings really brighten the dish and add a burst of freshness that balances the spicy warmth.
Side Dishes
This skillet is quite filling on its own, but I sometimes serve it with a crisp mixed green salad or roasted vegetables to keep things light. For a bit more comfort, some cauliflower rice on the side pairs nicely without adding extra carbs.
Creative Ways to Present
For a fun twist at parties, I ve served this in mini cast iron skillets right at the table, letting guests add their own toppings. You could also turn it into taco bowls by spooning it over cauliflower rice and topping with fresh cilantro and lime wedges for a festive presentation.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they usually last 3-4 days. The cabbage holds up really well without getting soggy, which is great if you want to prep meals for the week without sacrificing texture or flavor.
Freezing
While I prefer to eat this fresh, I ve frozen leftovers successfully by portioning into freezer-safe containers. When done right, it reheats well, though I recommend skipping cheese before freezing and adding fresh cheese when warming it up to keep that melty goodness.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water if it seems dry. This helps revive the cabbage and blends the flavors anew. Top with fresh shredded cheese or your favorite garnishes after warming for maximum yum.
FAQs
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Can I make this Low Carb Cabbage Taco Skillet Recipe vegetarian?
Absolutely! You can swap out the ground beef for sautéed mushrooms, tofu, or even a plant-based ground meat substitute. Just adjust the seasoning and cooking time accordingly to maintain that delicious taco flavor.
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Is this recipe suitable for keto?
Yes, this Low Carb Cabbage Taco Skillet Recipe fits perfectly into a keto diet, especially if you reduce or omit the black beans to lower carbs further. The cabbage replacement for tortillas keeps your carb count low while delivering tasty satisfaction.
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Can I use pre-shredded cabbage for convenience?
You can, but I recommend giving it a quick rinse and pat dry before cooking to remove any excess moisture, which helps prevent the skillet from becoming watery while simmering.
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How spicy is this recipe and can I adjust it?
The spice level really depends on the taco seasoning and salsa you choose, so it can range from mild to hot. Feel free to tweak the amount of seasoning or pick milder salsas if you prefer less heat.
Final Thoughts
This Low Carb Cabbage Taco Skillet Recipe is one of those meals that I keep coming back to because it never disappoints. Whether you re watching carbs, craving bold flavors, or just want a fast and easy dinner, it ticks all the boxes. I hope you enjoy making it as much as I do-trust me, your taste buds and your schedule will thank you for this one!
Print
Low Carb Cabbage Taco Skillet Recipe
- 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
Description
This Low Carb Cabbage Taco Skillet is a delicious, easy-to-make meal combining savory ground beef with tender cabbage, flavorful taco seasoning, and melty cheese. Perfect for a low-carb lifestyle, this one-pan dish is versatile and can be customized with your favorite taco toppings for a satisfying and wholesome dinner.
Ingredients
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
Instructions
- 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.
- Add Seasonings: Stir in the salsa and taco seasoning until the beef is evenly coated with the spices and sauce.
- 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.
- 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.
- 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.
- 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.
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.
Nutrition
- Serving Size: 1 serving (1/3 of recipe)
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
