Ground Beef Taco Cabbage Skillet

This ground beef taco cabbage skillet is a quick, flavorful, and low-carb meal that comes together all in one pan. I love how the seasoned beef and tender cabbage create a filling, satisfying dish that’s packed with taco flavor—without needing any tortillas.

Why You’ll Love This Recipe

I turn to this recipe when I want something hearty and fast with minimal cleanup. It’s perfect for busy weeknights and completely customizable with toppings. The cabbage soaks up all the taco spices, and it keeps well for leftovers. Plus, everything cooks together in under 30 minutes, which is a win for me.

Ingredients

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

• Ground beef

• Green cabbage, chopped

• Onion, diced

• Garlic, minced

• Olive oil

• Chili powder

• Cumin

• Paprika

• Onion powder

• Salt

• Black pepper

• Diced tomatoes (optional)

• Shredded cheddar cheese (optional, for topping)

• Fresh cilantro or green onions (optional, for garnish)

Directions

1. I heat a large skillet over medium heat, add a bit of olive oil, and sauté the diced onion until it softens.

2. I add the ground beef and cook until browned, breaking it up with a spoon as it cooks. I drain any excess fat if needed.

3. I stir in the minced garlic, chili powder, cumin, paprika, onion powder, salt, and pepper, cooking for another minute to toast the spices.

4. I add the chopped cabbage and stir everything together. I cover the skillet and let it cook for about 10–12 minutes, stirring occasionally, until the cabbage is tender.

5. If I’m using diced tomatoes, I stir them in once the cabbage starts to soften and let it simmer uncovered until the liquid reduces.

6. Before serving, I sprinkle shredded cheese on top and let it melt, then garnish with fresh cilantro or green onions.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 15–20 minutes to cook, so I can have it ready in under 30 minutes from start to finish.

Variations

Sometimes I add black beans or corn to stretch the meal further. I’ve also used ground turkey or chicken instead of beef for a lighter version. If I want more heat, I stir in diced jalapeños or a pinch of cayenne. For extra richness, I top it with sour cream or avocado slices before serving.

storage/reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or microwave it in short bursts, stirring between each round. The flavors often deepen after a day or two, which I really enjoy.

FAQs

Can I use pre-shredded coleslaw mix instead of cabbage?

Yes, I’ve used coleslaw mix when I’m short on time. It works well and cuts down on prep.

Is this dish spicy?

It has a mild kick from the spices, but I can adjust the heat easily by adding or reducing chili powder or including hot sauce.

Can I make this dairy-free?

Absolutely. I just leave off the cheese or use a dairy-free alternative. The dish is flavorful enough on its own.

Do I need to cook the cabbage separately?

No, everything cooks together in the skillet. The cabbage softens and absorbs all the seasonings as it simmers with the beef.

Can I freeze this?

Yes, I let it cool completely and store it in freezer-safe containers. To reheat, I thaw overnight in the fridge and warm it in a skillet.

Conclusion

This ground beef taco cabbage skillet is one of my favorite one-pan meals. It’s hearty, flavorful, and endlessly adaptable depending on what I have on hand. I love that it’s both comforting and nutritious, and it’s always a hit whether I’m serving it fresh or eating leftovers the next day.