One-Pan & Low-Carb
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Cost per Serving: ~$2
- Calories per Serving: ~320 kcal
The idea for this Ground Beef Taco Cabbage Skillet came on a night when I was craving tacos but didn’t want to deal with tortillas—or the extra carbs. I needed something hearty, packed with flavor, and easy enough to throw together in a single pan. So, I took everything I love about tacos—the smoky spices, the juicy beef, the fresh toppings—and combined it with sautéed cabbage for a lighter, low-carb twist.
What I love about this dish is how effortlessly it comes together. The ground beef cooks until perfectly browned and flavorful, the cabbage softens just enough to soak up all the taco spices, and a handful of simple ingredients transform into something bold and satisfying. It’s the kind of meal you can make on a busy weeknight but still feel like you’re eating something special.
And let’s talk about toppings. You can keep it simple with melted cheese and a squeeze of lime or load it up with avocado, sour cream, fresh cilantro, and even some crunchy jalapeños. Either way, it delivers all the comfort of a taco night—minus the carbs and the mess.
This one-pan wonder is perfect for meal prep, reheats beautifully, and is guaranteed to become a regular in your dinner rotation. It’s rich, smoky, satisfying, and completely fuss-free. If you’re looking for an easy way to switch up taco night, this is it.
Why You Will Love This Ground Beef Taco Cabbage Skillet Recipe
One-Pan Simplicity: Everything cooks in a single skillet, making cleanup a breeze. No need for multiple pots and pans—just toss, stir, and serve.
Low-Carb Without Compromise: You get all the bold taco flavors without the carbs from tortillas. The cabbage absorbs the spices beautifully, adding texture without overpowering the dish.
Quick & Weeknight-Friendly: Ready in just 25 minutes, this recipe is perfect for busy evenings when you need something hearty and satisfying without the hassle.
Big, Bold Taco Flavors: A perfectly balanced blend of chili powder, cumin, smoked paprika, and oregano gives the beef that classic taco taste. A little garlic and onion bring depth, while tomatoes add a touch of acidity to round it all out.
Customizable & Versatile: Keep it simple, or load it up with toppings like cheese, sour cream, avocado, and fresh cilantro. You can also swap in ground turkey or chicken for a leaner option.
Meal Prep Friendly: This skillet stores well and tastes even better the next day. Make a double batch and enjoy leftovers throughout the week—just reheat and eat.
Once you try it, this skillet will become a regular in your meal rotation. It’s the kind of dish you can throw together anytime, with ingredients you probably already have in your kitchen.
How to make Ground Beef Taco Cabbage Skillet
Ingredients
The exact measurements for each ingredient can be found in the recipe card below.
Ground Beef: Opt for 80/20 ground beef—it has just enough fat to keep the dish flavorful without making it greasy. If you prefer leaner meat, ground turkey or chicken will work, though you may need a splash of olive oil to keep things juicy.
Cabbage: Green cabbage is the best choice here. It softens beautifully while still holding a bit of crunch, making it the perfect low-carb alternative to tortillas. Slice it thinly for even cooking. Red cabbage is an option, but it will slightly alter the flavor and color of the dish.
Onion: A yellow or white onion brings mild sweetness that balances the spices. Dice it finely so it melds into the beef. If you want a sharper bite, red onion works too.
Garlic: Fresh garlic is always best—mince it finely so it infuses into the beef as it cooks. In a pinch, ½ teaspoon of garlic powder can replace each clove.
Diced Tomatoes: A little acidity from fresh or canned diced tomatoes helps balance the richness of the beef. Fire-roasted tomatoes will add a subtle smoky depth. If using fresh, opt for Roma tomatoes, as they’re less watery.
Beef Broth: Just enough to keep everything saucy without making it soupy. If you’re using leaner ground meat, you may need a bit more to keep things moist.
Taco Seasoning: A bold mix of chili powder, cumin, smoked paprika, oregano, salt, and black pepper gives this dish its signature taco flavor. A pinch of red pepper flakes adds just the right amount of heat, but feel free to leave it out if you prefer a milder dish.
Olive Oil: Used for sautéing, olive oil helps soften the onions and caramelize the beef. Avocado oil is a great alternative if you prefer a higher smoke point.
Cheese & Toppings (Optional): A sprinkle of cheddar, Monterey Jack, or Mexican blend cheese adds richness, while toppings like avocado, sour cream, cilantro, and lime wedges bring freshness and balance.
Step-by-Step Instructions
Start by heating a large skillet over medium heat. While it warms up, dice the onion and mince the garlic—these will be the base of your flavor. Slice the cabbage into thin strips so it softens evenly when cooked.
Once the skillet is hot, add a drizzle of olive oil, followed by the diced onion. Let it cook for 2-3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds, just until fragrant.
Now, it’s time for the beef. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until it’s browned and no longer pink, about 5-7 minutes. If there’s excess grease, drain it off, but leave just enough to keep the flavors rich.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well, making sure the spices coat the beef evenly. Pour in the diced tomatoes and beef broth, stirring everything together. Let it simmer for 3-4 minutes, allowing the flavors to deepen.
Now for the cabbage. Add the sliced cabbage to the skillet, tossing it with the seasoned beef mixture. Cover the pan and let it cook for 5 minutes, stirring occasionally, until the cabbage softens but still has a slight crunch. If it looks too dry, add a splash of broth.
For the finishing touch, sprinkle shredded cheese over the top, if using. Cover for another 1-2 minutes, just until the cheese melts into the dish.
Remove from heat and serve hot. Top with sour cream, diced avocado, fresh cilantro, and a squeeze of lime for an extra pop of flavor.
Ground Beef Taco Cabbage Skillet Recipe Tips
Slice the cabbage thinly. Thick chunks take longer to soften and can overpower the dish. Aim for thin, even strips so they cook quickly and absorb all the taco flavors.
Don’t skip the browning. Let the ground beef develop some color before adding the spices—it adds rich, deep flavor that makes a big difference. If the beef releases too much liquid, drain some off to keep the dish from getting watery.
Adjust the spice level. Love heat? Add extra red pepper flakes or a dash of cayenne. Prefer it milder? Scale back on the chili powder and leave out the red pepper flakes entirely.
Use fresh garlic and onion. The combination of sautéed onions and garlic builds a strong base of flavor that you won’t get from powders alone. If you’re short on time, garlic powder and onion powder can work, but fresh is always best.
Cheese melts last. If you’re adding cheese, sprinkle it over the skillet just before serving and cover the pan for a minute or two. This way, it melts perfectly without making the dish too greasy.
Make it ahead. This dish stores well and tastes even better the next day. Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth if needed.
Perfect Pairings
This Ground Beef Taco Cabbage Skillet is a meal on its own, but the right side or topping can take it to the next level. Whether you want to add some crunch, creaminess, or extra heat, here are a few perfect pairings to round out your meal.
Keto Guacamole: Creamy, rich, and packed with fresh lime and cilantro, guacamole adds a cool contrast to the warm, spiced beef. Mash up some ripe avocados, throw in a little garlic and salt, and you’ve got the perfect topping.
Spicy Salsa Roja: If you like a little heat, a spoonful of smoky, roasted tomato salsa is the way to go. The acidity cuts through the richness of the beef, balancing out the dish beautifully.
Low-Carb Tortillas: Want to turn this into actual tacos? Grab a batch of keto-friendly tortillas, fill them with the taco cabbage mixture, and top with cheese and sour cream for a handheld version of this skillet meal.
Cauliflower Rice: Need something to soak up all the delicious flavors? A side of fluffy cauliflower rice works perfectly, adding texture without overpowering the dish.
Crispy Cheese Chips: For a little crunch, try serving this with baked cheese chips or pork rinds—they’re perfect for scooping up bites of taco cabbage goodness.
No matter how you serve it, this dish is bold, comforting, and endlessly versatile. Pick your favorite pairing, load up your bowl, and enjoy every bite.
Kitchen Tools You Will Need for this Ground Beef Taco Cabbage Skillet
- Large Skillet (12-inch or bigger) – A spacious skillet gives the cabbage plenty of room to cook down evenly while allowing the beef to brown properly. A cast-iron or nonstick skillet works best for easy cleanup.
- Wooden Spoon or Spatula – Essential for breaking up the ground beef as it cooks and stirring everything together without scratching your pan. A silicone spatula is great if you’re using a nonstick skillet.
FAQ
Can I make this ahead of time?
Absolutely! This dish stores well in the fridge for up to 4 days. Just reheat it in a skillet over medium heat or in the microwave. If it looks a little dry, add a splash of broth to bring back the moisture.
Can I freeze it?
Yes! Let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop for the best texture.
Can I use red cabbage instead of green?
You can, but keep in mind that red cabbage has a slightly stronger flavor and firmer texture. It will also give the dish a deeper color, which may not be for everyone.
How do I make this spicier?
If you love heat, there are plenty of ways to amp it up! Add extra red pepper flakes, stir in some diced jalapeños, or drizzle with your favorite hot sauce before serving.
What’s the best cheese to use?
A Mexican blend, cheddar, Monterey Jack, or pepper jack all work well. If you want an extra creamy texture, stir in a little cream cheese while the dish is still warm.
Can I swap out the ground beef?
Of course! Ground turkey, chicken, or even chorizo make great substitutes. Just adjust the seasoning to taste since leaner meats may need a little extra fat or broth to keep them from drying out.
This recipe is all about flavor, flexibility, and ease—so feel free to make it your own!
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Ground Beef Taco Cabbage Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Ground Beef Taco Cabbage Skillet is a quick, easy, and flavor-packed one-pan meal! Juicy ground beef, tender cabbage, and bold taco spices come together in just 25 minutes for a hearty, low-carb dish. Perfect for meal prep, keto-friendly, and gluten-free!
Ingredients
For the Skillet:
1 lb ground beef (80/20 or leaner)
½ head green cabbage, thinly sliced
½ cup diced onion
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
½ cup beef broth
2 tbsp olive oil
Taco Seasoning Mix:
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
½ tsp oregano
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional for spice)
Toppings (Optional but Recommended):
½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
¼ cup sour cream
1 avocado, diced
Fresh cilantro, chopped
Lime wedges for serving
Instructions
Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Add the ground beef, breaking it up with a spatula. Cook until browned and fully cooked (5-7 minutes). Drain excess fat if needed.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes. Stir well, then pour in the diced tomatoes and beef broth. Let it simmer for 3-4 minutes.
Stir in the sliced cabbage and mix until well coated. Cover and cook for 5 minutes, stirring occasionally, until the cabbage softens but still has a slight crunch.
If using cheese, sprinkle it over the skillet and let it melt for 1-2 minutes. Remove from heat and serve with sour cream, avocado, fresh cilantro, and lime wedges.
Notes
- Want it spicier? Add extra red pepper flakes or diced jalapeños.
- For an air fryer version, transfer to a baking dish and broil at 400°F for 5 minutes for crispy edges.
- Leftovers? Store in the fridge for up to 4 days and reheat in a skillet or microwave.
- Dairy-free option: Skip the cheese or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main feast
- Method: skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1bowl
- Calories: 320kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
Keywords: Ground Beef Taco Cabbage Skillet, low-carb taco skillet, keto cabbage skillet, one-pan taco beef recipe, healthy taco skillet, gluten-free skillet meal
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