- Brown and Drain Beef
- Crumble the ground beef into a large heavy skillet and brown it over medium-high heat for about eight minutes stirring often. Once the meat is fully browned and there is no pink left drain off any excess fat so the dish does not get greasy. This creates the savory base for all the other ingredients.
- Cook Cabbage and Seasonings
- Add the shredded cabbage straight into the skillet with the drained beef along with the taco seasoning dry minced onion and water. Stir really well to coat every bit of cabbage and beef with spices. Leave the pan uncovered and keep stirring and cooking for about five to seven minutes or until the cabbage is just tender but still has some bite. This step builds layers of flavor and ensures the cabbage stays bright and not soggy.
- Melt Cheese
- Sprinkle the shredded cheddar cheese all across the surface so every scoop gets cheesy goodness. Put a tight lid on the skillet and turn the heat to low. Let it sit covered for five to ten minutes depending on how melty you like your cheese. The steam will gently finish softening the cabbage and turn the cheese silky and bubbly.
- Serve
- Take the lid off and serve up hot straight from the skillet. I like piling it high and letting everyone dig in family style so it stays extra warm at the table.
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