Tex-Mex Cabbage Skillet

I’ve brought together shred­ded cabbage, spices, protein, and vibrant veggies in one skillet for a hearty Tex‑Mex dish that’s fast, flavorful, and filling.

Why You’ll Love This Recipe

I love how quickly this skillet comes together—you toss everything in one pan, and in about 20 minutes I have a colorful, satisfying meal. The cabbage soaks up all the bold Tex‑Mex flavors, the spices hit just right, and it’s easy to customize based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shredded green cabbage

• Ground beef, turkey, chicken, or crumbled plant‑based protein

• Onion, finely chopped

• Garlic, minced

• Bell pepper, diced

• Diced tomatoes (canned or fresh)

• Corn kernels (fresh, canned, or frozen)

• Tex‑Mex seasoning blend (chili powder, cumin, paprika, oregano, salt, pepper)

• Olive oil or cooking oil

• Fresh cilantro or green onions, chopped (optional garnish)

• Lime wedges (optional for serving)

Directions

1. I heat oil in a large skillet over medium-high heat.

2. I add chopped onion and bell pepper, sautéing until softened (about 3–4 minutes), then stir in garlic.

3. I push veggies to the side and add ground protein, breaking it apart and cooking until browned—seasoning with the Tex‑Mex blend as it cooks.

4. I stir in shredded cabbage, corn, and diced tomatoes, mixing until everything is combined.

5. I cook for another 5–7 minutes, stirring occasionally, until cabbage has softened and flavors meld.

6. I taste and adjust seasoning with salt, pepper, or more spices if needed.

7. I finish with a squeeze of lime and top with chopped cilantro or green onions before serving.

Servings and timing

• Servings: 4

• Prep time: ~10 minutes

• Cook time: ~15 minutes

• Total time: around 25 minutes

Variations

• I swap in black beans or pinto beans for a vegetarian version.

• I stir in shredded cheese near the end for a gooey finish—cheddar or pepper jack works great.

• I add chopped jalapeños or a dash of hot sauce for extra kick.

• I use napa cabbage or mix in kale or spinach for added greens.

Storage/reheating

• Storage: I store leftovers in an airtight container in the fridge for up to 3 days.

• Freezing: I haven’t had great results freezing it—cabbage gets a bit watery, so I avoid freezing.

• Reheating: I gently reheat on the stovetop over medium-low, stirring occasionally. A dash of water helps loosen it if it’s thick.

FAQs

What protein works best in this skillet?

I like ground beef or turkey for heartiness, but chicken, pork, or plant-based crumbles work just as well depending on preference.

Can I batch prep this for meal prep?

Absolutely—I cook everything, divide into containers, and reheat portions throughout the week. I add fresh lime and cilantro after warming.

Is this dish gluten-free?

Yes—as long as the Tex‑Mex seasoning doesn’t include fillers. I either make my own blend or check labels to stay gluten-free.

How do I prevent the cabbage from getting too soggy?

I keep the heat medium-high and stir only occasionally so the cabbage softens but still holds a bite—over-stirring can make it mushy.

What goes well with this skillet?

I enjoy it topped with avocado or served with tortilla chips, warmed tortillas, or a scoop of Greek yogurt or sour cream.

Conclusion

I really love how this Tex‑Mex Cabbage Skillet turns simple ingredients into a bold, satisfying meal in minimal time. It’s perfect for busy nights, meal prep, or when I want a crowd-pleasing dinner without fuss—and I know it’s going to become a regular in my recipe rotation.