Tex Mex Cabbage Beef Skillet Recipe Topped with Spicy Mexican Cheese Blend

Spread the love
  • 15.4K
    Shares

Cabbage Beef Skillet Recipe, Tex Mex Style with Mexican Cheese Blend! This low carb flavorful meal is ready in under thirty minutes!

 

Tex Mex cabbage beef skiillet in a cast iron pan

Tex Mex Cabbage Beef Skillet Recipe

Do you have an cast iron skillet?  It’s the most versatile pan in the house.  There are some healthy benefits too (ten reasons to try cast iron cookware).  Use it to cook up your ingredients on the stovetop, and the same skillet can go straight in the oven!

There is a bonus too!  You will get a good arm workout lugging that skillet around!

No joke.  Cast iron skillets are HEAVY, so factor less time at the gym.

This skillet also retain the heat nicely, so your food will stay warmer longer.  That’s important for cooks.  How many times have you finally sat down to eat with the family and your food is already cool?

 

Tex Mex cabbage beef skillet in a cream bowl with blue napkin

This ground beef and cabbage dish goes from stovetop to oven,

and straight to the table to be plated up…nice and warm!

I seasoned the beef with my homemade taco seasoning mix, and instead of dicing up some onion I used a teaspoon of dried onion, and lots of cheese topped the whole dish!!

Simple, simple, and so flavorful!  Most evenings dinner turns into leftovers for lunch, buuuh

There is a BUT coming…

 

cabbage beef skillet recipe in a cast iron pan with two filled bowls

 

Once we filled our bowls I put the skillet back in the oven and forgot to turn off the oven.  Sigh. Between the skillet retaining heat like a mini oven and the extra cooking time, I was left with a charred cabbage beef skillet meal!

Good thing this recipes calls for half a head of cabbage.  The other portion will be cooked up right away!

Try these other ground beef skillet recipes!

 

Tex Mex cabbage beef skillet is a quick low carb 30 minute meal! #Skillet #LowCarb #Keto #Beef | www.thefoodieaffair.com

 

 

3.9 rating
45 reviews

Tex Mex Cabbage Beef Skillet Recipe Topped with Spicy Mexican Cheese Blend

Prep Time 10 mins Cook Time 20 mins Serves 4

Cabbage Beef Skillet Recipe, Tex Mex Style with Mexican Cheese Blend! This low carb flavorful meal is ready in under thirty minutes!

Ingredients

  • 1/2 head green cabbage, sliced in shreds
  • 2 tablespoons butter, unsalted
  • 1 pound ground beef
  • 3 tablespoons Taco Seasoning Mix
  • 1 teaspoon dried minced onion
  • 1 1/2 cups Mexican Cheese Blend
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. In a large skillet add 1 tablespoon of butter and saute cabbage on medium high heat until the cabbage softens. Remove from heat and place cabbage in a separate dish.
  3. In the same skillet add the remaining tablespoon of butter and cook ground beef breaking up meat as it cooks. Add taco seasoning, onion and stir until meat is cooked. If the meat is dry add up to ¼ cup of water. Return cabbage to skillet and season with salt and pepper. Fold in ½ cup of cheese. Top skillet with remaining cheese and place in the oven. Cook until cheese melts (10 minutes).

by

Recipe Notes

Loading nutrition data...

One pot cabbage beef skillet recipe with Tex-Mex flavors for an easy Keto low carb dish! #Keto #Skillet #Recipe | www.thefoodieaffair.com

Sandra @ The Foodie Affair
 

51 Comments on Tex Mex Cabbage Beef Skillet Recipe Topped with Spicy Mexican Cheese Blend

  1. March 24, 2017

    I use my cast iron skillet for so many things and need to use it to make this recipe. This is making me hungry.

    • March 25, 2017

      You can whip this up in no time, Janette! Give this a try 🙂

  2. Debra C. says:
    March 24, 2017

    That skillet looks just delicious and your bonus? Hahaha! Love that too!! Seriously though I’m sure cooking it in the cast iron skillet makes the perfect vessel to bring this all together – what a yummy recipe!!

  3. March 24, 2017

    I think cabbage is becoming seriously underrated as a vegetable so I’m loving your recipe making such fantastic use of it with beef in this skillet dish. Looks so good!

  4. March 24, 2017

    This looks super yummy! A great fusion of Irish and Mexican. I also like to use dried onions instead of taking the time to chop fresh ones sometimes. I mean, some days I just don’t have that kind of work in me! Thanks again for the yummy recipe!

  5. Michelle says:
    March 24, 2017

    Looks like I have a new recipe to try! Love how easy it is!

  6. Julie says:
    March 25, 2017

    I love good cabbage recipes! When I buy one it’s a lot to use for John and I and I’d love to repurpose some of it as more than just a side dish.

  7. Deanna says:
    March 25, 2017

    This looks soooo good!!!!!!!! YUM!!!!!!!!!!!!!!!

  8. Justine says:
    March 25, 2017

    Yummy and hearty, love it!

  9. March 26, 2017

    I always end up with a half head of cabbage sitting in the fridge, thanks for a nice way to use it. I love Tex Mex meals.

  10. Christie says:
    March 26, 2017

    This looks SO good! I’m a total fan of cabbage and try to eat it every week. It’s so healthy and good for you! And no kidding about the skillets! I have several. Try moving a stack to get to the one on the bottom!

  11. March 26, 2017

    I love my cast iron skillet!! And I’ve also forgotten to turn off my oven on an occasion or two…

  12. March 27, 2017

    I love beef and noodle skillets and ate them all the time growing up. They were a staple that I could make myself. Now that I need to cut out some carbs I love the idea of using cabbage as a replacement.

  13. Wendy Strickland says:
    May 7, 2017

    I made this but added a can of petite diced tomatoes right after blending in the taco seasoning – it was delicious !

    • May 7, 2017

      Oh, tomatoes are a great addition. I’m so glad you enjoyed this dish!

  14. Barb says:
    May 9, 2017

    I made this tonight. It was delicious! I used a full package of taco seasoning and a can of Rotel. My only complaint, no leftovers for tomorrow 😞

    • Vicky says:
      July 14, 2017

      Oh good, I was wondering if a can Rotel would up this a bit. Thanks for sharing. Did you drain the Rotel, or just dump it all in?

      • July 14, 2017

        I would use it all! The extra juice will evaporate a bit.

  15. Dawn Wulf says:
    May 14, 2017

    Thank you for the recipe! Would you by chance have the nutritional breakdown/serving size? Very yummy recipe!

  16. Angie says:
    May 30, 2017

    Great keto recipe for me! Mexican Crack Slaw! Luv it!

    • May 31, 2017

      And it’s so simple to make! So glad you enjoyed this dish, Angie!

  17. Angie says:
    May 30, 2017

    Great keto recipe for me! Mexican Crack Slaw! Luv it! Thank you!

  18. alex says:
    June 1, 2017

    This is the 2nd time I’m making this…the first time with chicken and now with mince (ground beef)! it’s so delicious! Thanks for a great recipe.

    • June 3, 2017

      Ohh, I’m going to try the chicken version! So glad this is going into your recipe rotation 🙂

  19. Jan says:
    June 3, 2017

    Better way to soften the cabbage is to put 1/4-1/2 up water in the pan. Then the cabbage. Cover tightly and steam on medium 5-10 minutes. Stir. Cover tightly again and steam another 5-10 minutes. Yummy recipe. Used raw onions and whole packet of Taco Seasoning Mix.

    • June 5, 2017

      Thanks for the tip, Jan! I’ll have to give it a try 🙂

  20. Melunda says:
    June 4, 2017

    I’m making this tonight. I have the cabbage & meat prepped. Just waiting for the family to be ready to eat, then I will stir it all together & pop it in the oven. It smells awesome! I added chili peppers & fresh jalapenos to mine!

    • June 4, 2017

      Sounds wonderful! Love the extra spicy touch! Enjoy 🙂

  21. Lisa says:
    June 13, 2017

    Sounds yummy!!
    Can I use the bagged cabbage(Cole slaw mix) instead of chopping a head of cabbage?

    • June 13, 2017

      No problem! It’ll cook super fast because the shreds are usually very thin. Just watch closely so it doesn’t get mushy! Enjoy 🙂

  22. Becky says:
    June 20, 2017

    Just made this again for the second time. Since the garden is in full swing added freash zucchini. It was again delightful. BIG THANKS

    • June 20, 2017

      Yum! Zucchini is a great addition! So glad you are enjoying this recipe!

  23. Vicky says:
    July 14, 2017

    I made this tonight, adding a can of Rotel tomatoes, and then served it with a dollop of sour cream, OMG seriously yummy! Thank you for posting this recipe!

  24. Elizabeth says:
    July 19, 2017

    Got this recipe from Vicky. Trying it tonight. We serve meals to a group member v children and wanted to check it out first. Put in a can of Rotel tomatoes and will give it a dollop of sour cream.

  25. Emily says:
    August 6, 2017

    I made this and added diced red pepper, tomato and avocado and it was sooo good!

  26. Bobbie Oldham says:
    August 20, 2017

    Made this tonight. I hate hamburger and only tolerate cabbage but this was pretty good. Hubby loved it. Leftovers tomorrow he is putting on taco shells. I’m eating it plain but adding sour cream.

    • August 21, 2017

      Love the taco leftover idea! Glad this was a hit. Thank you for commenting!

  27. Nathan T. says:
    September 1, 2017

    I used half beef and half ground Italian sausage topped with salsa and sour cream. I also added some chopped garlic to the meat. I just started a Keto diet and this was delish can’t wait to make it again.

    • September 1, 2017

      Awesome, Nathan! Eating keto style is easy when the food is delicious!

  28. Tammy says:
    September 21, 2017

    Does this recipe freeze well?

    • September 21, 2017

      Hi Tammy, I haven’t tried to freeze this, but I think it will be fine!

  29. Chelsea says:
    December 20, 2017

    I’ve made this several times and we don’t get tired of it!! What are your thoughts on doubling it? Cook it up in a big pot and put in a casserole dish? I know it’s more dishes for me, but I always wish we had more leftovers!

    • December 23, 2017

      I think doubling this recipe is fine if your skillet is large enough! Just it it up in a couple of days so the cabbage isn’t mushy!

  30. Heather says:
    February 20, 2018

    So I made this today for lunch and it was amazing I cooked the meat first and just used the oil from that to cook the cabbage second because I didn’t read the directions correctly and it was amazing. Eating it my I brainstormed everything else I could do with this as base, I can’t wait to try more of your recipes.

    5.0 rating

    • February 20, 2018

      I’m so glad to hear this recipe is a hit! Isn’t it easy to make? Yes, play with your food 😉

  31. Hal Mapes says:
    March 1, 2018

    1st time I followed the recipe, it was OK. 2nd time I added 1 tsp Cumin and 1/4 lb Pork Chorizo. It was much better! I’ll make it again!

Leave me your thoughts