This innovative skillet dish transforms traditional taco flavors into a healthy, low-carb meal that satisfies comfort food cravings while maintaining ketogenic dietary guidelines. By replacing tortillas with cabbage, I’ve created a nutrient-rich alternative that doesn’t sacrifice the satisfying flavors of classic Mexican cuisine.
Why This Recipe Works
The combination of seasoned ground beef and tender cabbage creates a hearty, filling meal that’s naturally low in carbohydrates while being rich in protein and healthy fats. The melted cheese adds a creamy element that binds everything together, while the salsa provides authentic Mexican flavor without unnecessary carbs.
Ingredients
For the Base:
- 1 pound ground beef (450g)
- 2 tablespoons olive oil (30ml)
- ½ cup salsa (120ml)
- 4-5 cups shredded cabbage (about 1 medium head/400g)
- 3 tablespoons taco seasoning
- 3 tablespoons water (45ml)
- ¾ cup shredded mozzarella cheese (85g)
- ½ cup black beans, canned and drained (120g) (omit for strict keto)
- Salt and black pepper to taste
Optional Toppings:
- Sour cream
- Sliced green onions
- Diced tomatoes
- Sliced jalapeños
- Guacamole
- Pico de gallo
Instructions
- Prepare the Meat
- Heat olive oil in a large skillet over medium-high heat
- Add ground beef, breaking it into small pieces
- Cook until thoroughly browned (about 7-8 minutes)
- Drain excess fat if desired
- Season the Mixture
- Add salsa and taco seasoning to the meat
- Stir well to combine
- Cook for 2-3 minutes to allow flavors to meld
- Add Vegetables
- Stir in shredded cabbage and black beans
- Add water to create steam
- Season with salt and black pepper
- Mix thoroughly to combine all ingredients
- Cook Until Tender
- Bring to a light boil
- Reduce heat to medium
- Cover and simmer for 12 minutes
- Stir occasionally to ensure even cooking
- Cook until cabbage reaches desired tenderness
- Finish with Cheese
- Remove from heat
- Sprinkle mozzarella cheese evenly over top
- Cover and let stand 2-3 minutes until cheese melts
Storage and Make-Ahead Tips
- Prep Ahead: Chop vegetables up to 24 hours in advance
- Storage: Keep leftovers refrigerated up to 3 days
- Freezing: Freeze in airtight container up to 3 months
- Reheating: Warm in skillet or microwave, adding moisture if needed
Nutrition Information
(Per serving, based on 3 servings)
- Calories: 485
- Total Fat: 32g
- Saturated Fat: 12g
- Cholesterol: 105mg
- Sodium: 890mg
- Total Carbohydrates: 12g
- Dietary Fiber: 4g
- Net Carbs: 8g
- Protein: 38g
Recipe Notes
- Choose lean ground beef (85/15) for best results
- For strict keto, omit black beans
- Substitute ground turkey for a leaner option
- Use pre-shredded cabbage to save time
- Add extra spice with diced jalapeños or hot sauce
- Make your own taco seasoning to control ingredients
- For extra flavor, add cumin and smoked paprika
- Use Mexican cheese blend instead of mozzarella if desired
This Low Carb Cabbage Taco Skillet offers a delicious solution for those following a ketogenic or low-carb diet while craving Mexican flavors. The combination of seasoned ground beef, tender cabbage, and melted cheese creates a satisfying one-pan meal that’s both nutritious and flavorful. The versatility of toppings allows for customization while maintaining the dish’s low-carb integrity.
