Taco Slaw Skillet

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I adapted this month’s recipe from one I found on Peaceloveandlowcarb.com—it’s super easy and a one-pan wonder, my favorite thing. It is also fantastic as a leftover as the cabbage stays crunchy, as long as you don’t overcook it. I hope you all have a safe and happy Thanksgiving.


1 lb. ground turkey or beef

4 Tablespoons taco seasoning

10 oz can diced tomatoes with juices

4 oz can diced green chiles (I used mild)

16 oz bag of coleslaw mix (cabbage and carrots)

½ cup sliced black or kalamata olives

½ can black beans (rinsed and drained)

1 avocado, sliced for garnish

2 green onions, diced

¼ cup fresh cilantro, chopped

½ cup shredded cheddar cheese

sour cream for topping


In large skillet, cook meat with 2 Tablespoons of the taco seasoning over medium heat until browned. If using ground turkey, you can add a little water so the meat doesn’t dry out.

Add the can of tomatoes and green chilis with their juices to the skillet along with the remaining 2 Tablespoons of seasoning. Stir and add the bag of coleslaw mix and the black beans.

Continue cooking on medium heat until the cabbage is just tender, about 5-7 minutes.

Stir in the olives and cook another 1-2 minutes.

Remove from heat and sprinkle with shredded cheese, let melt.

Top with avocado slices, green onions, cilantro and sour cream as desired.

Buon Appetito!