This Mexican beef and cabbage skillet will convert even low-carb skeptics

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Low-carb recipes might seem ho-hum, but the truth is, you can get a lot of flavor into a dish without adding any carbs. The recipe below is the perfect example: A flavorful combo of beef, tomatoes, chiles and spices bulks up with mild, low-carb cabbage and is topped with a layer of gooey cheese.
This recipe makes a delicious base canvas to which you can add all sorts of Mexican-inspired toppings. Hot sauce, jalapeños, avocado, guacamole or cilantro all make tasty garnishes. Consider placing bowls of some or all of these toppings on the table, so that everyone can dress up their own portion — like a low-carb, make-your-own taco fiesta!
Cooktop Cove
Mexican beef and cabbage skillet
10 minutes
30 minutes
40 minutes
1 tablespoon lard, divided
1 pound ground beef
1 large yellow onion, diced
1 red bell pepper, diced
One 12-ounce can diced tomatoes with green chiles
2 cups shredded green cabbage
2 tablespoons taco seasoning
1 cup Mexican cheese blend
Salt and pepper, to taste
Heat a skillet over high heat, and add half the lard. Add the beef, breaking it up with a wooden spoon. Cook until browned on all sides, then remove from the skillet, drain, season with salt, and set aside.
Add the rest of the lard to the skillet. Add the onion and pepper, and cook, stirring occasionally, until tender and slightly browned, about 10 minutes. Add the canned tomatoes, cabbage, taco seasoning and beef. Bring to a simmer. Cook over medium heat until the cabbage is tender, about 10 minutes.
Preheat the broiler. Remove the skillet from the heat, and top with the cheese. Broil just until the cheese is melted and bubbly.
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