[missjane]

I made this last night and it was really good! And, great for leftovers to take to work.

TACO SKILLET

2 pounds ground beef
1 medium onion, chopped, 4 ounces
2 cloves garlic, minced
3 tablespoons Taco Seasoning (lowest carbs you can find or make your own)
14.5 ounce can diced tomatoes, undrained
16 ounces coleslaw mix or shredded cabbage
Salt, to taste
4 ounces sharp cheddar cheese, shredded
6 tablespoons sour cream, optional
Cilantro, optional

Brown the meat with the onion and garlic in a large skillet; drain the grease. Add the seasoning and tomatoes. Simmer, uncovered, 5 minutes. Add the cabbage and cook, uncovered, 5 minutes, stirring occasionally. Add salt to taste, if needed. Sprinkle the cheese over the top, cover and cook 2 minutes until the cheese melts. Stir in the cheese. Top each serving with 1 tablespoon sour cream and a pinch of cilantro, if you like.

MY CHANGES: I used a littles less than 2 lbs of beef because that's what I had. I used one can of Rotel tomatoes and one can of regular chopped tomatoes because I felt it needed more tomatoes. I used a monterey-jack blend for my cheese. I did use the sour cream.