Description
This Low Carb Cabbage Taco Skillet is a quick and flavorful keto-friendly meal. Packed with seasoned ground beef, shredded cabbage, and melty cheese, it’s perfect for a low-carb weeknight dinner. Optional toppings like sour cream and green onions take it over the top.
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil, or your preferred cooking oil
- ½ cup salsa (your favorite kind)
- 4–5 cups shredded cabbage
- 3 tablespoons taco seasoning
- 3 tablespoons water
- ¾ cup shredded mozzarella cheese, or other cheese
- Salt and black pepper, to taste
- ½ cup canned black beans (optional)
- Optional garnishes: sour cream and green onions
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
- Add taco seasoning and water, stirring to coat the beef.
- Stir in shredded cabbage and cook for 5–7 minutes until tender but still slightly crisp.
- Add salsa and black beans, if using. Stir to combine and heat through.
- Sprinkle shredded mozzarella cheese over the skillet. Cover and let cheese melt, about 2–3 minutes.
- Season with salt and pepper to taste. Garnish with sour cream and green onions if desired. Serve warm.
Notes
- Use other low-carb vegetables like zucchini or bell peppers for variation.
- Omit black beans for stricter keto compliance.
- Leftovers store well in the fridge for 2–3 days and reheat easily.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican