You know those crazy weeknights when everyone’s hungry, the clock’s ticking, and takeout sounds tempting? Yeah, me too—that’s exactly why this Tex Mex Cabbage Skillet is my secret weapon. Picture this: juicy ground beef, crunchy cabbage, and gooey Pepper Jack cheese all tangled up with just enough taco seasoning to make your taste buds dance. It’s ready faster than delivery, and my kids actually clean their plates (miracles do happen!). Trust me, this isn’t just another skillet dish—it’s the kind of hearty, flavor-packed meal that turns chaotic evenings into cozy family moments. Plus? One pan means way less cleanup. Winner winner, Tex-Mex dinner!
Table of Contents
Table of Contents
Why You’ll Love This Tex Mex Cabbage Skillet
Oh my stars, where do I even start with this one? This skillet checks ALL the boxes:
- Speedy weeknight hero: From fridge to table in under 30 minutes—even faster than waiting for pizza delivery
- One-pan wonder: Less dishes = more time for important things (like third helpings)
- Kid-approved magic: My picky eater actually asks for seconds when I make this
- Customizable canvas: Swap in turkey, kick up the heat, or toss in bell peppers—it’s your flavor playground
- Secret veggie boost: Shhh…that cabbage disappears under all the cheesy goodness
Seriously, this skillet’s become my weeknight MVP—it’s like a warm Tex-Mex hug in dish form. If you enjoy easy, cheesy dinners, you might also love this fajita chicken cottage cheese bake recipe.
Tex Mex Cabbage Skillet Ingredients
Alright, let’s gather our flavor squad! Here’s what you’ll need to make this Tex-Mex magic happen (and trust me, every single one plays a starring role):
- 1 lb lean ground beef – The hearty base (85/15 works great for flavor without too much grease)
- 1 medium onion, diced – Mine always ends up about 1 cup, but eyeballing is fine
- 14 oz coleslaw mix – Grab the bagged stuff or ½ medium cabbage, finely chopped if you’re feeling fancy
- 1 packet taco seasoning – My guilty pleasure is the store-bought kind, but homemade works too
- 1 can (10 oz) Rotel – Drained, drained, drained! (I’ve learned this the soggy way)
- 1 cup cottage cheese, blended smooth – Sounds weird, tastes amazing – it’s our creamy secret weapon
- 1 cup shredded Pepper Jack cheese – Because melty, spicy cheese makes everything better
See? Nothing crazy – just simple ingredients that transform into something spectacular. Now let’s get cooking!
How to Make Tex Mex Cabbage Skillet
Okay, let’s dive into the fun part! This recipe comes together so fast you’ll barely have time to sneak a tortilla chip (though I won’t tell if you do). Just follow these simple steps and you’ll have dinner on the table before the kids start asking “What’s for dinner?” for the fifth time.
Cooking the Ground Beef and Onions
First things first – grab your biggest skillet (I use my trusty 12-inch cast iron) and crank the heat to medium. Toss in that ground beef and diced onion and let them get to know each other. Break up the meat with your spoon – I like to pretend I’m a diner cook flipping burgers when I do this! Cook until the beef’s browned and the onions turn translucent, about 5-7 minutes. Don’t skip this next part: tilt the pan and spoon out any excess grease. Your future self will thank you when the dish isn’t swimming in fat.
Adding the Cabbage and Seasoning
Now for the veggie magic! Dump in your coleslaw mix (or that cabbage you chopped while singing along to your favorite song) and sprinkle the taco seasoning over everything. This is when your kitchen starts smelling like a Tex-Mex paradise! Stir everything together and let it cook for about 5-8 minutes, until the cabbage softens but still has a tiny bit of crunch – you don’t want mushy veggies here.
Finishing with Cheese and Rotel
Almost there! Lower the heat to medium-low and stir in that drained Rotel – I give mine one last squeeze over the sink to be extra sure. Now for the creamy finale: add your blended cottage cheese (it should look like thick cream) and that glorious Pepper Jack. Stir gently as the cheeses melt into the mixture, creating the most irresistible cheesy blanket over everything. Once it’s all gooey and combined (about 2 minutes), you’re ready to dig in!
Tips for the Perfect Tex Mex Cabbage Skillet
After making this skillet more times than I can count (and eating the “experiments” that didn’t quite work), here are my can’t-miss tips:
- Cabbage crisp-tender is key: Sauté just until it wilts – overcooked cabbage turns sad and soggy
- Blend that cottage cheese: A quick whiz in the blender makes it disappear into creamy perfection (no one will guess it’s there!)
- Spice to your life: Mild taco seasoning for kids, add cayenne or jalapeños for heat lovers
- Prep hack: Chop onions and measure spices while the beef browns – every minute counts on busy nights
- Cheese pull magic: Let it sit 2 minutes off heat before serving for maximum stretchy cheese goodness
Trust me – these little tricks take this skillet from good to “when are you making it again?!” status. If you’re looking for more ways to sneak veggies into dinner, check out this broccoli and cauliflower cottage cheese bake.
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30-Minute Tex Mex Cabbage Skillet Your Family Will Devour
A quick and flavorful Tex-Mex dish combining ground beef, cabbage, and melted cheese for a comforting meal.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb Ground Beef
- 1 Onion, diced
- 1 bag (14 oz) Coleslaw Mix (or 1/2 head chopped cabbage)
- 1 packet Taco Seasoning (or homemade blend)
- 1 can (10 oz) Rotel (Diced Tomatoes & Green Chilies) – DRAINED
- 1 cup Cottage Cheese (blended)
- 1 cup Pepper Jack Cheese, shredded
Instructions
- In a large skillet, cook the ground beef and diced onion over medium heat until browned. Drain any excess fat.
- Add the taco seasoning and coleslaw mix. Stir well.
- Sauté for 5–8 minutes until cabbage softens.
- Stir in drained Rotel and cook for 2 more minutes.
- Lower heat and add blended cottage cheese and Pepper Jack. Stir until melted.
Notes
- Serve with tortilla chips.
- Can be enjoyed as a standalone bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Tex Mex Cabbage Skillet Variations
Oh, honey—this recipe is like your favorite pair of jeans: endlessly customizable! Here’s how I switch it up depending on what’s in my fridge or who’s coming to dinner:
- Protein shuffle: Ground turkey keeps it lean, while chorizo adds smoky spice (just reduce the taco seasoning)
- Cheese please: Monterey Jack mellows the heat for kids, or try queso fresco for authentic crumbles
- Veggie boost: Fresh tomatoes instead of Rotel in summer, or toss in bell peppers with the onions
- Meatless magic: Black beans and extra cheese make a hearty vegetarian version my niece adores
The secret? Keep the cabbage-to-protein ratio about equal, and you can’t go wrong. My family calls this my “kitchen sink” recipe—whatever’s fresh gets thrown in! You can find more great ideas on our Facebook page.
Serving Suggestions for Tex Mex Cabbage Skillet
Okay, let’s talk about the best part—how to serve this beauty! Personally, I love this three ways:
- Tortilla chip scoop: Pile it high in bowls with crispy chips for dipping (my kids go wild for this “deconstructed taco” vibe)
- Fiesta bowl: Top with sliced avocado, a dollop of sour cream, and fresh cilantro—it’s basically edible confetti
- Comfort food special: Spoon over warm rice when we need serious carb therapy (leftovers make killer burrito fillings too!)
Pro tip: Set out toppings buffet-style and let everyone customize—it turns dinner into a fun activity! For another easy weeknight option, try this southwest chicken casserole recipe.
Storing and Reheating Tex Mex Cabbage Skillet
Here’s the deal with leftovers (if you’re lucky enough to have any!): This skillet keeps beautifully in the fridge for about 3 days. Just pop it in an airtight container – I use my trusty glass Pyrex with the red lid. When reheating, do yourself a favor and use the stovetop instead of the microwave. Add a splash of water to loosen it up, then warm it gently over medium-low heat, stirring occasionally. The cheese gets creamy again, and the cabbage keeps just enough texture to make you happy you saved some!
Tex Mex Cabbage Skillet Nutrition
Okay, let’s talk numbers—but remember, these are just estimates (my measuring cups aren’t lab equipment!). Here’s the nutritional breakdown per serving:
- Calories: 320
- Protein: 25g (that cottage cheese is sneaky good!)
- Carbs: 12g (with 3g fiber from that cabbage)
- Fat: 18g (8g saturated – blame the delicious cheese)
Not bad for a meal that tastes this indulgent, right? The cabbage keeps it lighter than traditional Tex-Mex dishes while still satisfying those cheesy cravings. If you are interested in other high-protein meals, check out our high protein lasagna soup recipe.
Common Questions About Tex Mex Cabbage Skillet
I’ve gotten so many questions about this recipe from friends (and random texts from my sister at 8 PM when she’s making it), so let’s tackle the big ones:
- “Can I freeze leftovers?” Honestly? I wouldn’t. The cabbage turns into a sad, watery mess when thawed—trust me, I’ve cried over freezer-burned skillets before.
- “What if I hate cottage cheese?” No sweat! Blend sour cream instead—it gives the same creamy tang without the curds.
- “Can I prep anything ahead?” Absolutely! Brown the beef and onions up to 2 days early—just stash them in the fridge until you’re ready to finish the dish.
- “Help! My cheese clumped!” Lower that heat, friend! High temps make cheese seize. Medium-low is your melting sweet spot.
There you go—all my hard-earned skillet wisdom in one place. Now go forth and cook without fear! For more easy weeknight inspiration, see our recipes section.
