Can I use pre-shredded cabbage to save time?

Absolutely! Coleslaw mix or pre-shredded cabbage works perfectly in this recipe and can save significant prep time. Just be aware that pre-shredded cabbage is sometimes cut thinner than home-shredded, so you might need to reduce the cooking time by a couple of minutes.

What can I substitute for black beans if I want to make this keto-friendly?

For a strictly keto version, simply omit the black beans entirely. If you want to maintain some of that texture and additional protein, consider adding extra ground beef or mixing in some chopped mushrooms, which provide a similar texture and absorb flavors beautifully.

My family doesn't like spicy food. How can I adjust this recipe?

This recipe is very adaptable to different spice preferences! Use mild salsa and reduce the taco seasoning to 1-2 tablespoons, or use a salt-free taco seasoning and add salt separately to control the flavor. You can always serve hot sauce on the side for family members who enjoy more heat.

Can I make this recipe vegetarian?

Definitely! Simply replace the ground beef with a plant-based ground meat alternative, or use 2 cups of black beans (or a mix of black beans and pinto beans) instead. You could also add crumbled firm tofu or chopped mushrooms sautéed until they release their moisture for a meaty texture without the meat.

Low Carb Cabbage Taco Skillet Recipe

Name: Low Carb Cabbage Taco Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 pound ground beef; 2 tablespoons olive oil (or preferred cooking oil); ½ cup salsa; 4-5 cups cabbage, shredded; 3 tablespoons taco seasoning; 3 tablespoons water; ¾ cup mozzarella cheese, shredded (or other cheese of choice); Salt and black pepper, to taste; ½ cup canned black beans; Sour cream; Green onions; Tomatoes; Jalapeños; Guacamole; Pico de Gallo

Description

This Low Carb Cabbage Taco Skillet is a quick, delicious, and healthy one-pan dinner that combines the flavors of taco seasoning with wholesome ingredients like cabbage, ground beef, and black beans. Topped with melted mozzarella and your choice of garnishes, it’s a versatile meal that’s perfect for busy weeknights while delivering all the hearty goodness of a taco in a low-carb style.

Ingredients

Units Scale

Main Ingredients

1 pound ground beef
2 tablespoons olive oil (or preferred cooking oil)
1/2 cup salsa
4–5 cups cabbage, shredded
3 tablespoons taco seasoning
3 tablespoons water
3/4 cup mozzarella cheese, shredded (or other cheese of choice)
Salt and black pepper, to taste
1/2 cup canned black beans

Optional Garnishes and Toppings

Sour cream
Green onions
Tomatoes
Jalapeños
Guacamole
Pico de Gallo

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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 into crumbles as it cooks. Drain any excess fat.
Add Seasonings:
Mix the salsa and taco seasoning into the cooked ground beef. Stir well to evenly coat the meat with the seasonings, allowing the flavors to develop.
Add Vegetables and Beans:
Add the shredded cabbage, black beans, and water to the skillet. Stir everything together, ensuring the cabbage softens and absorbs the seasoning. Adjust with salt and black pepper according to your taste.
Simmer:
Bring the mixture to a gentle boil, then reduce the heat to medium. Cover the skillet with a lid and let the mixture simmer for about 12 minutes while stirring occasionally, until the cabbage is tender.
Melt the Cheese:
Remove the skillet from the heat. Sprinkle the mozzarella cheese evenly over the mixture. Cover the skillet again briefly to let the residual heat melt the cheese completely.
Garnish and Serve:
Add your favorite toppings or garnishes such as sour cream, green onions, tomatoes, or guacamole. Serve the dish warm and enjoy!

Notes

To Prepare Ahead: You can shred the cabbage and chop any garnishes up to one day ahead. Store them covered in the refrigerator.
To Store: Keep leftovers in an airtight container in the refrigerator for up to three days.
To Reheat: Reheat gently on the stovetop, in the oven at 350°F, or in the microwave. If the skillet contents seem dry, add a splash of water or broth.
To Freeze: Freeze the cooked filling in a sealed freezer-safe container for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving Size: 1 Serving
Calories: 300kcal
Sugar: 6g
Sodium: 750mg
Fat: 18g
Saturated Fat: 18g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 22g
Cholesterol: 55mg