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This hearty ground beef taco cabbage skillet has become my go-to weeknight dinner for those busy evenings when I need something delicious on the table fast. The beauty of this one-pan wonder is how it transforms simple ingredients into a flavorful low-carb meal that satisfies even the pickiest eaters in my family.
I was honestly skeptical the first time I made this dish. With all that cabbage I expected resistance from my children but was shocked when even my pickiest eater asked for seconds. Now it appears on our dinner rotation at least twice a month.
Ingredients
- Lean ground beef: Provides satisfying protein without excess fat
- Half head of green cabbage: Creates the perfect crunchy base that holds flavor well
- Taco seasoning: Transforms ordinary ingredients into a fiesta of flavors
- Dry minced onion: Adds convenience but fresh works beautifully if you prefer
- Water: Helps steam the cabbage and distribute the seasonings evenly
- Cheddar cheese: Creates that irresistible melty topping that brings everything together
Step-by-Step Instructions
- Brown the Beef:
- Heat a large skillet over medium high heat and add the ground beef. Break it apart with a wooden spoon as it cooks until no pink remains about 5 to 7 minutes. Drain excess fat if necessary but leave a little for flavor.
- Add the Vegetables and Seasonings:
- Add the chopped cabbage, taco seasoning, and minced onion to the cooked beef. Pour in water and stir everything together ensuring the seasonings coat all ingredients evenly. This step infuses the cabbage with all those delicious taco flavors.
- Simmer to Perfection:
- Cover the skillet and reduce heat to medium low. Let everything cook together for about 5 to 8 minutes, stirring occasionally until the cabbage reaches your desired tenderness. I prefer mine with a slight crunch still remaining.
- Add the Cheese Topping:
- Sprinkle the cheese evenly across the top of the mixture. Cover again and cook just until the cheese melts completely, about 2 minutes. This creates that irresistible gooey layer that makes everyone eager to dig in.
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The first time I served this to my family I held my breath waiting for complaints about the cabbage. Instead my youngest who typically pushes vegetables around his plate took a tentative bite then quickly went back for more. Now when I ask what they want for dinner this taco skillet is frequently requested even above regular tacos.
Time-Saving Shortcuts
Using packaged coleslaw mix is my favorite hack for making this recipe even faster. The preshredded cabbage cooks more quickly than hand chopped and the added carrots bring color and subtle sweetness. With this method I can have dinner ready in under 20 minutes which has saved me on countless busy weeknights when sports practices and homework leave little time for cooking.
Flavor Variations
The base recipe is fantastic on its own but we enjoy mixing things up. Sometimes I use half mozzarella and half cheddar for the topping which creates wonderful cheese pulls that my kids love. For additional vegetables red bell peppers add beautiful color and sweet flavor. When I want to make it more exciting I add a small can of diced green chiles or a sprinkle of red pepper flakes before the cheese goes on.
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Serving Suggestions
While this dish stands perfectly well on its own I sometimes serve it with simple accompaniments. A dollop of sour cream, avocado slices, or fresh cilantro make excellent toppings. For family members who arent watching carbs a side of warm tortillas lets them create impromptu tacos. A simple green salad with lime vinaigrette makes the meal feel more complete while keeping it light and healthy.
Storage Tips
This skillet meal is definitely best enjoyed fresh from the pan when the cabbage still has its delightful texture. If you do have leftovers store them in an airtight container in the refrigerator for up to two days. I find the flavor remains good but the cabbage softens considerably. When reheating use the microwave in short intervals stirring between to prevent the cheese from becoming rubbery.
Frequently Asked Questions
- → Can I use pre-shredded coleslaw mix instead of fresh cabbage?
Yes, pre-shredded coleslaw mix works perfectly and saves time! It cooks faster due to the finer shred.
- → What kind of cheese should I use?
Cheddar works great, but you can try mozzarella, pepper jack, or a mix for added flavor and variety.
- → Can I make this dish spicier?
Absolutely! Add red pepper flakes, chopped jalapeños, or use a spicier cheese like pepper jack for an extra kick.
- → How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Note that cabbage loses its crunch over time.
- → Can I swap ground beef for another protein?
Yes, ground pork, turkey, or chicken are great alternatives that pair well with the other ingredients.
- → What are some additional variations I can try?
Mix in shredded carrots, diced red peppers, or switch up the seasoning. You can even add some fresh herbs like cilantro for a fresh finish.