Frito Cowboy Cabbage: Easy Skillet Dinner
A hearty, one-skillet dish combining seasoned ground beef, tender cabbage, and melted cheddar cheese with Rotel tomatoes and Fritos corn chips for texture. Ready in 30 minutes with bold Tex-Mex flavors.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings 1x
- Category: Quick Dinner Recipes
- Method: Stovetop/Skillet
- Cuisine: American/Tex-Mex
- Diet: Omnivore
Ingredients
1 lb (450g) ground beef
1 medium head green cabbage (8 cups chopped)
1 small yellow onion, diced
2 cloves garlic, minced
1 (10 oz) can Rotel tomatoes with green chilies (undrained)
2 cups shredded sharp cheddar cheese
1.5 cups Fritos corn chips (crushed)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
0.5 tsp chili powder
Salt and pepper to taste
1 tbsp butter (optional, for richness)
Instructions
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, 5-7 minutes.
Add onion and garlic; cook 2-3 minutes until softened. Stir in spice blend (paprika, cumin, chili powder, salt, pepper).
Add chopped cabbage and cook for 10 minutes, tossing occasionally until tender but still slightly crisp.
Stir in Rotel tomatoes with juice; simmer 5 minutes to meld flavors. Remove from heat.
Fold in shredded cheddar cheese until melted. Carefully mix in crushed Fritos chips at the last minute to preserve crunch.
Transfer to oven-safe skillet or aluminum pan. Bake at 180°C (350°F) for 5 minutes to melt cheese fully. Let rest 5 minutes before serving.
Notes
Use fresh garlic for optimal flavor; avoid pre-minced alternatives.
Substitute ground turkey with 1 tbsp olive oil added for moisture.
Red/napa cabbage work as alternatives with slight texture/flavor variations.
Add extra Fritos on top post-baking for a crunchier layer.
Easily customized with cilantro, avocado, or lime for garnish.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg