Taco-Style Cabbage Skillet
This skillet meal is a flavorful and easy twist on taco night. It’s perfect for a quick weeknight dinner and can be easily customized to your preferences.
Ingredients:
- 2 tablespoons avocado oil or olive oil
- 1 pound ground beef, turkey, or bison (or crumbled tofu for vegetarian option)
- 1 small head of green cabbage, chopped (about 5 cups)
- 1 (15-ounce) can diced tomatoes with juice
- 2 tablespoons taco seasoning (or make your own)
- 1/2 cup chopped onion (optional)
- 1/2 cup chopped bell pepper (optional)
- 1 clove garlic, minced (optional)
- 1/4 cup water or low-sodium chicken broth
- 1 cup shredded cheddar cheese (or your favorite cheese)
- Salt and black pepper to taste
- Optional toppings: Chopped avocado, cilantro, sour cream, salsa, hot sauce, lime wedges
Cooking Guide:
- Heat oil in a large skillet over medium heat. Add ground meat and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add onion, bell pepper, and garlic (if using) to the pan and cook for 2-3 minutes, or until softened.
- Stir in chopped cabbage, diced tomatoes with juice, taco seasoning, and water or broth. Season with salt and pepper to taste.
- Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until cabbage is softened to your liking.
- Remove pan from heat and stir in shredded cheese. Cover the pan and let the cheese melt for a few minutes.
- Serve immediately with your favorite toppings.
Tips:
- For a spicier dish, add a diced jalapeno pepper with the onion and bell pepper.
- For a richer flavor, add a tablespoon of tomato paste along with the diced tomatoes.
- If you don’t have pre-made taco seasoning, you can easily make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
- This dish is easily customizable with your favorite vegetables. Try adding shredded carrots, zucchini, or corn.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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