Cabbage and ground beef skillet is a quick and easy, one-pot meal. It’s low-calorie, high-fiber, and high in protein. It’s also very low in carbs for anyone following a keto lifestyle!
Fire-roasted salsa, smoked paprika, oregano, and sharp cheddar cheese give this a delicious Southwest twist. Perfect for busy nights when you need dinner on the table quickly, this is loaded with flavor from savory beef, smoky fire-roasted salsa, and hearty seasonings like smoked paprika and oregano!
Add this to your collection of budget-friendly meals. For more affordable recipes, you might like my smoky beef cheese dip, which uses leftover beef, and easy sausage rice that’s totally delicious and versatile!
Some of the best recipes happen when you least expect them to. The day I made this, I planned to make an egg roll in a bowl, but didn’t have several of the things I needed. After rummaging around in my pantry, I found two jars of salsa, and this cabbage and ground beef skillet is now on regular rotation in our house! The only thing I regret is not adding a can of black beans, too. Next time I will!
It’s high in protein, and the coleslaw mix adds fiber and volume. Why do we care about volume? High-volume, lower-calorie ingredients, such as coleslaw, help stretch a dish while adding very few calories. This is one of the reasons why a bag of coleslaw is always in my refrigerator. I love adding it to chicken salad. Not only does it add a delightful crunch, but it also stretches to feed more people!
Cabbage And Ground Beef
This is a one-pan recipe, so you’ll want to start with a large, nonstick skillet. The ground beef and seasonings cook in a bit of olive oil before adding red onion. When the meat is crispy (see note below), add the salsa and coleslaw. Cook for a few more minutes, and all that’s left to do is melt some cheese on top.
This recipe couldn’t be more straightforward. I like to garnish with scallions and a little crushed red pepper, but feel free to add your favorite hot sauce, Sriracha, fresh cilantro, sour cream, or whatever you like!
Pro tip. Level up ground beef by making what we call crispy beef in my house! Once the beef is cooked through, you’ll have that pale, dull-looking ground beef. You want to keep cooking it. If there is some extra fat from the beef in the pan, don’t drain it. If you’re using lean ground beef, add a little olive oil, and keep cooking it until you can visibly see brown, caramelized, crispy bits all over the beef. This adds amazing flavor and texture!
Ingredient Notes
Simple meals like cabbage and ground beef have minimal ingredients, and can be bland, but they can also be awesome if you’re intentional about the ingredients you choose.
- Fire-roasted salsa adds a delightful smokiness and a big pop of flavor. It’s a great shortcut!
- Smoked paprika and earthy oregano add even more flavor and give the dish a southwest vibe.
- I always recommend shredding cheese yourself. It tastes better and doesn’t contain cellulose and starch, which are typically found in preshredded products. Also, a good, sharp cheddar will add more flavor than mild!
 | 12" Hard Anodized Nontoxic Nonstick Skillet GreenPan Ceramic Hard Anodized 12" Skillet | Non-Stick, PFAS/PFOA-Free Non-Toxic | Oven & Broiler Safe |
Helpful Tips & Variations
- This cabbage and ground beef skillet recipe goes quickly, so I recommend having everything ready to make cooking less stressful. The fancy French term for this is “Mise en place,” meaning “everything in its place”.
- When cooking the cabbage, I turn the heat up and almost stir-fry the mixture for three to four minutes. The higher heat cooks off any moisture the cabbage releases. We like ours to be tender but not mushy.
- We like to serve cabbage and ground beef as it is for a high-protein, low-carb meal. It’s also delicious served over rice or with a can of black beans added, which is a cheap way to stretch the meal and add additional protein and fiber.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing this, as the cabbage’s texture will suffer.
- Make this even more budget-friendly by stocking up on ingredients you use the most when they’re at their lowest price. I already had two jars of salsa and plenty of cheddar cheese for this recipe because I bought extra when they were BOGO at Publix.
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Cabbage And Ground Beef Skillet
Equipment
Ingredients
- 2 8-ounce bags of coleslaw
- 1 pound ground beef (I used lean)
- 1/2 small red onion, thinly sliced (approximately 1/2 cup)
- 2 scallions, thinly sliced (tops only)
- 1 cup fire-roasted salsa
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon olive oil
- 1/2 teaspoon Redmond real salt
- 1/4 teaspoon oregano
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes, optional
Instructions
- Place a large, nonstick skillet on the stove at medium-high heat.
- Add olive oil, ground beef, and seasoning when the pan is hot.
- When there is no more visible pink in the beef, add the red onion.
- Cook the beef and onion mixture until the beef is browned.
- Add the salsa, stir well, and cook for about one minute.
- Add the coleslaw to the pan and stir well to combine.
- Cook for 3 to 5 minutes, depending on how you like your cabbage.
- Taste and adjust the salt.
- Sprinkle the cheese over the top, cover the pan, and turn off the heat.
- The residual heat will melt the cheese in two or three minutes.
- Garnish with the scallions and serve.
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