Introduction

Looking for a flavorful, one-pan dinner that combines all your favorite taco ingredients with a healthy twist? Our Ground Beef Taco Cabbage Skillet is a perfect weeknight solution. Packed with tender cabbage, seasoned ground beef, and melty cheese, this skillet delivers the taste of tacos without the extra carbs of tortillas. Quick to make, easy to clean, and delicious for the whole family, it’s a weeknight winner that you’ll want to make again and again.

My Recipe Story

I created this Ground Beef Taco Cabbage Skillet on a particularly busy weeknight when I wanted the flavor of tacos but didn’t have time for multiple dishes or extra prep. I had some cabbage in the fridge that needed using and decided to mix it with my classic taco-seasoned ground beef. To my surprise, the cabbage absorbed the flavors beautifully while keeping the dish light yet filling. Since then, this skillet has become a family favorite, and I often make it when I want a quick, nutritious dinner that feels indulgent without being heavy.

Why You’ll Love This Recipe

Quick and easy: Ready in just 30–40 minutes, perfect for weeknights.
Healthy twist: Cabbage adds fiber and nutrients while keeping it low-carb.
One-pan convenience: Minimal cleanup with everything cooked in a single skillet.

Flavor-packed: Classic taco seasonings with melty cheese and fresh toppings.
Family-friendly: Kids and adults alike love the mix of textures and flavors.
Customizable: Easy to adjust for spice level, protein choice, or additional veggies.

Ingredient Breakdown

The star of this recipe is ground beef, which provides a rich, savory base. Using 80/20 ground beef ensures the right balance of flavor and fat, keeping the dish juicy. You can also swap in ground turkey or chicken for a lighter option, or even a plant-based meat substitute for a vegetarian twist. Seasoning the beef with a homemade taco mix of chili powder, cumin, smoked paprika, garlic powder, onion powder, and a pinch of salt creates the signature taco flavor we all love.

Cabbage is another key ingredient, adding crunch, volume, and nutrition. I prefer green cabbage for this recipe, but a mix of green and purple cabbage works beautifully for color and texture. It softens slightly while cooking but retains a satisfying bite. Bell peppers and onions enhance the flavor and provide a natural sweetness that balances the spice of the taco seasoning.

Cheese is the final touch, adding creaminess and gooey indulgence. I use a combination of cheddar and Monterey Jack for a melt-in-your-mouth effect. Topping the finished skillet with fresh cilantro, diced tomatoes, or a squeeze of lime adds brightness and freshness to every bite.

Equipment You’ll Need

Large skillet or sauté pan
Wooden spoon or silicone spatula

Knife and cutting board
Measuring spoons
Cheese grater

Mixing bowl

Step-by-Step Directions

Step 1: Prepare the vegetables. Start by shredding your cabbage into thin strips. Dice the onion and bell pepper. This prep ensures everything cooks evenly and absorbs flavors uniformly. Set aside the vegetables while you cook the beef.

Step 2: Brown the ground beef. Heat a large skillet over medium-high heat and add the ground beef. Use a wooden spoon to break it up into small crumbles. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if necessary.

Step 3: Season the beef. Sprinkle the taco seasoning over the cooked beef, adding a splash of water to help the spices coat the meat evenly. Stir continuously for 1–2 minutes until the mixture is fragrant and fully combined.

Step 4: Sauté the vegetables. Push the beef to one side of the skillet and add the diced onions and bell peppers. Cook for 3–4 minutes until softened, then add the shredded cabbage. Stir everything together and cook for another 5–7 minutes until the cabbage begins to soften but retains some crunch.

Step 5: Add cheese and combine. Sprinkle the shredded cheese evenly over the skillet mixture. Reduce heat to low and cover for 2–3 minutes, allowing the cheese to melt completely. Stir gently to combine the melted cheese with the beef and cabbage.

Step 6: Serve and garnish. Transfer the skillet to the table or serve directly from the pan. Top with fresh cilantro, diced tomatoes, or a squeeze of lime. Optional add-ins like sliced avocado or a dollop of sour cream elevate the dish even further.

Variations & Substitutions

You can easily customize this dish to suit your taste or dietary preferences. Swap ground beef for ground turkey, chicken, or a plant-based alternative. Try different types of cabbage such as Napa or Savoy for a slightly different texture. Add extra veggies like zucchini, corn, or mushrooms for more variety. For a spicier dish, include diced jalapeños or a pinch of cayenne pepper in the seasoning. If you prefer a lower-fat version, reduce the amount of cheese or use a lighter variety.

Expert Tips & Troubleshooting

Don’t overcook the cabbage: It should remain slightly crisp to provide texture contrast with the beef.

Use a hot skillet: Browning the meat properly enhances flavor and prevents steaming.
Adjust seasoning gradually: Taste as you go to ensure balanced flavor, especially if using a pre-made taco seasoning blend.
Cheese melting tip: Cover the skillet briefly when adding cheese to help it melt evenly without burning.

Prevent watery skillet: Drain excess beef fat and avoid overloading the pan with cabbage, which releases water.

Storage, Freezing & Make-Ahead

This taco cabbage skillet stores beautifully in the fridge for up to 4 days. Place leftovers in an airtight container and reheat in a skillet or microwave. For freezing, allow the dish to cool completely, then transfer to a freezer-safe container for up to 3 months. To make ahead, cook the beef and vegetables separately, then assemble and melt the cheese just before serving. This method ensures the cabbage stays fresh and prevents sogginess.

Serving Ideas & Pairings

Serve this Ground Beef Taco Cabbage Skillet with a side of Spanish rice, black beans, or a simple green salad. For a low-carb meal, enjoy it as is or with a dollop of guacamole. Top with fresh lime juice, cilantro, or sliced avocado for added flavor and color. This dish also pairs well with crunchy tortilla chips for scooping or a light sour cream drizzle for extra creaminess.

FAQ

Q: Can I make this vegetarian?
A: Yes! Replace the ground beef with a plant-based meat substitute, beans, or lentils. Adjust the seasoning to your taste.

Q: Can I use pre-shredded cabbage?
A: Absolutely. Just make sure it’s fresh and crisp. Avoid pre-packaged mixes that are wilted or soggy.

Q: How spicy is this dish?
A: The spice level depends on your taco seasoning. You can adjust by adding more chili powder or cayenne, or keeping it mild for kids.

Q: Can I freeze leftovers?
A: Yes, this dish freezes well for up to 3 months. Reheat gently to preserve texture.

Q: Can I add other vegetables?
A: Definitely. Zucchini, corn, mushrooms, or even spinach are excellent additions. Just add them during the vegetable sauté step.

Final Thoughts

The Ground Beef Taco Cabbage Skillet is a versatile, flavorful, and easy weeknight dinner that the whole family will love. With minimal prep, one pan to clean, and endless customization options, it’s a dish that satisfies cravings while keeping things light and healthy. Whether you stick to the classic recipe or experiment with your own variations, this skillet is sure to become a regular in your dinner rotation.

Ground Beef Taco Cabbage Skillet

Author: Sarah White
Total Time: 35 minutes

Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

A quick and flavorful one-pan dinner with seasoned ground beef, tender cabbage, and melty cheese. Perfect for weeknights.

Ingredients

Scale

1 lb (450 g) ground beef
4 cups shredded green cabbage
1 medium onion, diced

1 bell pepper, diced
2 tsp chili powder
1 tsp ground cumin

1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder

Salt and pepper, to taste
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

2 tbsp fresh cilantro, chopped (optional)
1 lime, cut into wedges (optional)
Sour cream or avocado for serving (optional)

Instructions

Shred the cabbage and dice the onion and bell pepper. Set aside.
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking into small crumbles, until browned, about 5–7 minutes. Drain excess fat if needed.
Sprinkle chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper over the beef. Stir with a splash of water for even coating, cooking 1–2 minutes.

Push beef to one side of the skillet. Add onion and bell pepper, cooking 3–4 minutes until softened. Add cabbage and cook 5–7 minutes until slightly tender but still crisp.
Sprinkle cheeses evenly over the mixture, cover for 2–3 minutes to melt, then gently stir to combine.
Serve directly from the skillet, garnished with cilantro, lime wedges, and optional sour cream or avocado.

Notes

For a lighter version, use reduced-fat cheese or substitute ground turkey. Store leftovers in an airtight container in the fridge for up to 4 days. This dish can also be frozen for up to 3 months. Serve with rice, beans, or a simple salad for a complete meal.

Prep Time: 10 minutes
Cook Time: 25 minutes

Category: Main Course
Method: Stovetop
Cuisine: American