Ground Beef Taco Cabbage Skillet

This Ground Beef Taco Cabbage Skillet brings together hearty ground beef, crisp cabbage, and melty cheese in one easy, low-carb skillet meal. It’s a flavorful, satisfying twist on taco night—all in a single-pan dinner that I can whip up on busy evenings.

Why You’ll Love This Recipe

I love how this recipe transforms classic taco flavors into a lighter, carb-friendly dish without sacrificing taste. The cabbage soaks up the seasoned beef juices, and the melted cheddar on top ties it all together. It’s effortless, comforting, and perfect for when I want a quick, filling meal packed with veggies and protein.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound lean ground beef
5 cups green cabbage, shredded or chopped
1/4 cup low carb taco seasoning
1 tablespoon dry minced onion
1/4 cup water
1 1/2 cups shredded cheddar cheese

Directions

1. I heat a large skillet over medium-high heat and add the ground beef.

2. I cook the beef, breaking it up, until it’s browned and no longer pink—about 5–7 minutes.

3. I drain any excess fat, then stir in the taco seasoning, minced onion, and water.

4. I add the shredded cabbage, stirring to coat it with the seasoned beef mixture.

5. I toss everything together and cover the skillet, letting it cook for about 5 minutes until the cabbage softens.

6. I uncover, sprinkle the cheddar cheese over the top, and let it melt for another 2–3 minutes.

7. I serve it right from the skillet while it’s hot and cheesy.

Servings and timing

This recipe serves about 4 people. Prep and cook time combined is roughly 20 minutes—perfect for a fast, weeknight dinner.

Variations

I sometimes switch up the cheese—pepper jack gives it extra kick, while a blend of Mexican cheeses adds richness. If I want more veggies, I toss in diced bell peppers or a handful of spinach. For extra flavor, a squeeze of lime and a sprinkle of fresh cilantro on top really brightens it up. I’ve even added a dollop of sour cream or a spoonful of salsa for a creamy, zesty finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat for a few minutes until everything is hot and the cheese is melty again. It also warms well in the microwave—just cover and heat in 30-second intervals, stirring between.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, I’ve swapped ground beef with turkey or chicken. I may need to adjust the seasoning since lean poultry cooks faster and can dry out more quickly.

Do I have to shred the cabbage finely?

Not at all! I can chop it roughly or shred it thin—it just changes the texture a bit. I prefer shredding for quicker cooking.

What’s a substitute for taco seasoning?

I mix my own with chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper—that way I control the sodium and flavors.

Can I make this ahead of time?

I can prep the cabbage and seasoning blend ahead and store separately. Then when I’m ready, I just cook the beef and toss everything together—it saves about 5 minutes.

Is this dish freezer-friendly?

I don’t recommend freezing due to the cabbage’s texture, but it holds up well in the refrigerator for a few days and reheats beautifully.

Conclusion

The Ground Beef Taco Cabbage Skillet is one of my go-to easy dinners. It’s flavorful, quick, and low-carb—everything I want for weekday meals. I love how customizable it is, and the fact that it all cooks in one pan makes cleanup a breeze.