A hearty, flavorful, low-carb casserole packed with taco-seasoned beef, tender cabbage, and lots of melted cheese. Super delicious—one of my favorite creations!
Ingredients
1 lb medium ground beef
1/2 medium onion, chopped
1/4 head cabbage, sliced into strips
(adjust based on how much cabbage you like)
1 packet taco seasoning
1 can Italian-seasoned diced tomatoes
1 tbsp minced garlic (or to taste)
2 tsp red pepper flakes
2 cups shredded cheddar cheese
1/2 cup grated Parmesan (canned)
Olive oil
Salt & pepper
Instructions
- Cook the Veggies
In a skillet, sauté the chopped onion in a little olive oil for a few minutes.
Add the sliced cabbage plus a splash of water.
Cook until softened, then drain and set aside.
Wipe out the skillet.
- Cook the Beef
Brown the ground beef, breaking it apart as it cooks.
Season lightly with salt and pepper.
Stir in the minced garlic.
Add the entire can of diced tomatoes, the taco seasoning packet, and red pepper flakes.
Cook a few minutes until the mixture thickens and some of the liquid reduces.
- Add Cheese & Combine
Stir in 1/2 cup cheddar and 1/4 cup Parmesan.
Add the cooked cabbage and onions back into the pan.
Mix everything together thoroughly and cook for another 3–5 minutes.
- Bake
Transfer the mixture to a casserole dish.
Top with the remaining cheddar cheese.
Bake at 400°F for about 20 minutes, until bubbly.
If desired, broil on high for 1–2 minutes to brown the cheese.
Notes
For a thicker mixture, add a spoonful of tomato paste before baking.
The cabbage will release some moisture in the oven—it’s delicious either way!