You ever have one of those nights? You’re craving tacos, like, really craving them, but the thought of all the carbs in the shells just makes you feel tired. Or maybe you just don’t want the mess of tortillas breaking all over the place.
I’ve been there. So, so many times. This recipe is the answer to that problem. I’m going to show you how to make a ground beef and cabbage skillet that tastes just like a taco, but it’s all made in one pan and is way easier to eat.
Seriously, this thing is a game-changer for busy weeknights. It’s warm, it’s cheesy, and it has all that taco flavor you love without any of the fuss. You’re going to love it.
Why This Recipe Just Works
Here’s the deal. We’re taking all the best parts of a taco—the seasoned meat, the melty cheese, the fresh toppings—and mixing them up in a big skillet with tender cabbage. The cabbage gets soft but still has a little bite, and it soaks up all the flavor from the beef and spices.
It’s one of those meals that feels kinda healthy but also super comforting at the same time. Plus, clean-up is a joke. One pan. That’s it. For me, that’s a huge win on a Wednesday night when I have zero energy left.
This is also my go-to when I have people over with different diets. It’s naturally low-carb and gluten-free, so it checks a lot of boxes without you even having to try.
What You’ll Need
Okay, let’s talk ingredients. Don’t be scared by the list; it’s mostly spices you probably already have. The key is getting everything measured and ready to go before you even turn on the stove. It makes the whole process so much smoother.
Here’s a quick look at the main stuff.
| Ingredient | Amount |
|---|---|
| Ground Beef | 1 lb |
| Olive Oil | 1 Tbsp |
| Yellow Onion | 1 medium |
| Garlic | 3 cloves |
| Green Cabbage | ½ large head |
| Diced Tomatoes | 1 can (15 oz) |
| Taco Seasoning | 2½ Tbsp |
| Shredded Cheese | 1½ cups |
For the ground beef, I really like using an 85/15 blend. It has just enough fat to give it a ton of flavor and keep it from drying out, but not so much that you end up with a puddle of grease. If you only have 80/20, that’s fine too, you’ll just want to drain off a little more of the fat.
And for the cheese, a Mexican blend is easiest, but a sharp cheddar is also amazing here. Use whatever you like to put on your regular tacos.
Let’s Talk Spices
You can totally use a store-bought taco seasoning packet. No shame in that game at all. But if you have a few extra minutes, making your own is so, so much better. You control the salt and the spice level.
Here’s my go-to blend for this recipe. Just mix it all up in a little bowl.
| Spice | Amount |
|---|---|
| Chili Powder | 1 Tbsp |
| Cumin | 2 tsp |
| Paprika | 1 tsp |
| Garlic Powder | 1 tsp |
| Onion Powder | 1 tsp |
| Dried Oregano | ½ tsp |
| Salt | 1 tsp |
| Black Pepper | ½ tsp |
| Red Pepper Flakes | ¼ tsp (optional) |
The Toppings Are Everything
This skillet is the perfect base, but the toppings are what make it feel like a real taco party. You can set up a little toppings bar and let everyone build their own perfect bowl. It’s fun, and it means less work for you.
Here are some of my favorites.
| Topping Idea | Notes |
|---|---|
| Sour Cream or Greek Yogurt | For a creamy tang |
| Sliced Avocado | Adds healthy fat |
| Chopped Cilantro | For fresh flavor |
| Jalapeños | Fresh or pickled for heat |
| Salsa or Pico de Gallo | A must-have |
| Crushed Tortilla Chips | For a little crunch |
The Only Tools You Need
You don’t need anything fancy for this, which is another reason I love it.
- A big skillet: A 12-inch skillet is perfect. Cast iron is great because it gets a nice crust on the beef, but any large skillet will work just fine.
- A knife: For chopping the onion, garlic, and cabbage.
- A cutting board: You know, for the chopping.
- A wooden spoon or spatula: For breaking up the beef and stirring everything around.
Okay, Let’s Make This Thing: Step-by-Step
This whole thing comes together in about 30 minutes. It’s super simple. Just follow along, and you’ll be golden.
Step 1: Brown the Beef
Put your big skillet over medium-high heat and add the olive oil. Once it’s shimmering a little, add your chopped onion. Cook that for about 3-4 minutes, stirring it around, until it starts to get soft and kinda see-through. Then, toss in your minced garlic and cook for just another minute until you can really smell it. (Don’t let the garlic burn, it gets bitter!)
Step 2: Add the Meat
Now, add the ground beef to the skillet. Use your spoon to break it up into smaller crumbles. Let it cook until it’s browned all over, which usually takes about 5-7 minutes. If you used beef with a higher fat content, now is a good time to carefully tilt the pan and spoon out any extra grease.
Step 3: Spice it Up
Sprinkle your taco seasoning all over the browned beef. Stir it all together so every little piece of meat is coated in those yummy spices. Let it cook for another minute to wake up all the flavors. Your kitchen should be smelling pretty incredible right about now.
Step 4: Add the Veggies
Time for the main event. Dump in the can of diced tomatoes (don’t drain them!) and all of your chopped cabbage. Give it a big stir to get everything mixed together as best you can. It might look like a crazy amount of cabbage at first, but trust me, it cooks down a lot.
Step 5: Simmer and Soften
Turn the heat down to medium, pop a lid on your skillet, and let it all simmer away for about 10-15 minutes. You want the cabbage to get tender, but not mushy. I like to stir it once or twice during this time just to make sure nothing is sticking to the bottom.
Step 6: Get Cheesy
Once the cabbage is as soft as you like it, take the lid off. Sprinkle the shredded cheese all over the top. Put the lid back on for just another minute or two, or until the cheese is perfectly melted and gooey. That’s it. You’re done.
Pro Tips From My Kitchen
I’ve made this dish more times than I can count, and I’ve learned a few things along the way that make it turn out perfect every single time.
- Don’t Crowd the Pan: When you’re browning the beef, make sure it has enough space. If you squish it all in, it will steam instead of brown, and you’ll lose a ton of flavor. If your pan is on the smaller side, just brown the beef in two batches. It’s an extra step, but it’s worth it.
- Chop Your Cabbage Right: Try to chop the cabbage into bite-sized pieces, about 1-inch squares. If the pieces are too big, they take forever to cook. If they’re too small and shredded, they can turn into mush. A rough chop is your best friend here.
- Taste and Adjust: The recipe gives you a good starting point for seasoning, but everyone’s taste is different. After the cabbage has cooked down, give it a taste. Does it need more salt? A little more chili powder for heat? Now is the time to add it. A final sprinkle of salt can make all the difference.
Swaps and Fun Variations
This recipe is so easy to change up based on what you have in your fridge or what you’re in the mood for.
- Different Meat: Don’t have ground beef? Ground turkey or ground chicken work great. You might need to add a little extra olive oil since they are leaner. Ground pork would also be delicious.
- Add Beans: If you’re not worried about keeping it low-carb, adding a can of drained and rinsed black beans or pinto beans at the same time as the tomatoes is a great way to stretch the meal further.
- Make it Spicy: If you like heat, add a chopped jalapeño in with the onion. You can also add a pinch of cayenne pepper to your spice mix or a few dashes of your favorite hot sauce at the end.
- Creamy Version: For a richer, creamier skillet, stir in about 4 ounces of softened cream cheese right before you add the shredded cheese on top. It melts into the sauce and is amazing.
Making it Ahead & Storing Leftovers
This is a fantastic meal for leftovers. Sometimes I think it tastes even better the next day when all the flavors have had more time to hang out together.
Just store it in an airtight container in the fridge. It will keep for up to 4 days.
To reheat, you can pop it in the microwave for a couple of minutes. Or, my favorite way is to warm it up in a skillet over low heat until it’s heated through. This helps keep the cabbage from getting too watery. I wouldn’t recommend freezing this one, as the cabbage can get a weird texture when it thaws.
FAQs About This Taco Skillet
Q1. Can I use a different kind of cabbage?
Ans: Yes, you totally can. Savoy or Napa cabbage would also work, but they cook a little faster, so you’ll want to reduce the simmer time by a few minutes.
Q2. Is this recipe spicy?
Ans: As written, it’s very mild. The only potential heat comes from the chili powder and optional red pepper flakes, so it’s super kid-friendly.
Q3. My skillet seems watery, what did I do wrong?
Ans: You didn’t do anything wrong! Cabbage releases a lot of water as it cooks. If it looks too watery for your liking, just take the lid off for the last 5 minutes of simmering to let some of that extra liquid evaporate.
Q4. What can I serve with this?
Ans: It’s a great one-pan meal all on its own! But if you want to add a side, it’s great with a scoop of cauliflower rice to keep it low-carb, or regular rice if you prefer.
Wrapping Up
See? A delicious, taco-flavored dinner in one pan, ready in about 30 minutes. It’s the kind of recipe that saves you on a busy night and makes you feel good about what you’re eating. The best part is just scooping it into a bowl and piling on all your favorite toppings.
Now it’s your turn. Give this one a try the next time you get that taco craving. I really think you’ll love how easy and tasty it is.
When you do make it, I’d love to hear about it! Come back and leave a comment below. Tell me what toppings you used or if you tried any fun variations. Happy cooking
