Description
Tex-Mex Cabbage Skillet is a bold, one-pan meal featuring cabbage, protein, and colorful veggies seasoned with a zesty Tex-Mex blend. It’s quick, satisfying, and perfect for weeknights.
Ingredients
- 1 small head green cabbage, shredded
- 1 lb ground beef, turkey, chicken, or plant-based protein
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 2 tbsp Tex-Mex seasoning (chili powder, cumin, paprika, oregano, salt, pepper)
- 2 tbsp olive oil or cooking oil
- Fresh cilantro or green onions, chopped (optional garnish)
- Lime wedges (optional for serving)
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add chopped onion and bell pepper, sauté for 3–4 minutes until softened. Stir in garlic.
- Push veggies to the side and add ground protein. Cook until browned, breaking it apart, and season with Tex-Mex blend.
- Stir in shredded cabbage, corn, and diced tomatoes. Mix thoroughly.
- Cook for another 5–7 minutes, stirring occasionally, until cabbage softens and flavors meld.
- Taste and adjust seasoning with additional salt, pepper, or spices.
- Finish with lime juice and garnish with cilantro or green onions if desired. Serve warm.
Notes
- Use black or pinto beans for a vegetarian version.
- Stir in shredded cheese near the end for extra richness.
- Top with avocado, serve with tortilla chips, or wrap in tortillas.
- Use napa cabbage or mix in kale/spinach for added greens.
- Add jalapeños or hot sauce for heat.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg
