Low Carb Cabbage Taco Skillet (Keto-Friendly)
The Low Carb Cabbage Taco Skillet is a tasty, keto-friendly dish perfect for quick weeknight dinners. This cabbage recipe is ready in less than 30 minutes!
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INGREDIENTS
- 1 pound of ground beef
- 2 tablespoon olive oil, or your preferred cooking oil
- ½ cup of salsa, here's my favorite kind
- 4-5 cups of cabbage, shredded
- 3 tablespoon taco seasoning
- 3 tablespoon water
- ¾ cup of mozzarella cheese, shredded, or other cheese
- salt and black pepper , to taste
- ½ cup canned black beans
- Optional garnishes: sour cream and 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.1 pound of ground beef, 2 tablespoon olive oil
- Add Seasonings. Mix in salsa and taco seasoning.3 tablespoon taco seasoning, ½ cup of salsa
- Add Vegetables and Beans. Add cabbage, black beans, and water, stirring well to combine. Taste for salt and black pepper.4-5 cups of cabbage, 3 tablespoon water, ½ cup canned black beans, 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.¾ cup of mozzarella cheese
- 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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 554kcalCarbohydrates: 17gProtein: 38gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 125mgSodium: 895mgPotassium: 826mgFiber: 6gSugar: 5gVitamin A: 724IUVitamin C: 37mgCalcium: 224mgIron: 5mg
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