Low Carb Cabbage Taco Skillet (Keto-Friendly)
This Low Carb Cabbage Taco Skillet is a delicious and satisfying keto-friendly dish that’s perfect for a quick and easy weeknight meal. Packed with flavor and nutrients, it’s a wholesome one-pan dinner that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
- Diet: Low Calorie
Ingredients
Ground Beef:
1 pound
Olive Oil:
2 tablespoons
Salsa:
½ cup
Cabbage:
4–5 cups, shredded
Taco Seasoning:
3 tablespoons
Water:
3 tablespoons
Mozzarella Cheese:
¾ cup, shredded
Salt and Black Pepper:
to taste
Black Beans:
½ cup, canned
Optional Garnishes:
sour cream, green onions
Optional Toppings:
sour cream, green onions, tomatoes, jalapeno, guacamole, Pico de Gallo
Instructions
- Cook the Ground Beef: Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned, then drain the excess fat.
- Add Seasonings: Mix in salsa and taco seasoning.
- Add Vegetables and Beans: Add cabbage, black beans, and water, stirring well to combine. Taste for salt and black pepper.
- Simmer: Bring the mixture to a boil, then reduce the heat to medium. Cover the skillet and simmer for 12 minutes, stirring occasionally, until the cabbage is tender.
- Melt the Cheese: Remove the skillet from the heat and sprinkle with cheese. Cover and let the cheese melt.
- Garnish and Serve: Garnish with sour cream, green onions, avocado, or your favorite toppings, if desired. Serve warm.
Notes
- To Prepare Ahead: You can chop the vegetables up to one day ahead and keep them in the fridge.
- To Store: Store any leftovers in a sealed container in the fridge for up to three days.
- To Reheat: Gently warm leftovers on a stovetop or in an ovenproof skillet in the oven at 350°F until heated through. Alternatively, you can microwave individual portions. Add some broth or water if it seems dry.
- To Freeze: Put any leftover filling in a sealed freezer-safe container and freeze for up to three months. Thaw overnight in the fridge before reheating.
- This recipe makes about 2-3 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 554 kcal
- Sugar: 5g
- Sodium: 895mg
- Fat: 37g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 125mg
