Nebraska

Runza Tacos

The beloved Nebraska runza gets a taco makeover! The classic German-Russian filling of seasoned ground beef and sweet cabbage wrapped in a warm tortilla. All the comfort of a runza, ready in half the time.

⏱ Total 30min 🍴 Serves 4 ⭐ Comfort Food 🍽 Family Favorite

Equipment Needed

🍳 Large Skillet
🔪 Sharp Knife
🥖 Cutting Board
🥄 Wooden Spoon

Instructions

1

Cook the beef: In a large skillet over medium-high heat, cook the ground beef, breaking it into small pieces with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if needed.

2

Saute the aromatics: Push the beef to one side of the skillet. Add butter to the empty side. Once melted, add the diced onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds more.

3

Add the cabbage: Add the shredded cabbage to the skillet. It will seem like a lot, but it cooks down significantly. Stir everything together and cover with a lid.

Tip: The cabbage should be sliced thin for quick cooking and to mimic the traditional runza texture.
4

Steam and season: Let the cabbage steam for 5-7 minutes, stirring occasionally, until tender but still has a slight bite. Add Worcestershire sauce, caraway seeds (if using), salt, and pepper. Stir to combine.

5

Reduce liquid: Remove the lid and cook for another 2-3 minutes to evaporate any excess liquid. The filling should be moist but not wet.

6

Warm the tortillas: Heat tortillas in a dry skillet for 30 seconds per side, or stack and wrap in foil and warm in a 300F oven for 10 minutes.

7

Assemble the tacos: Place a generous scoop of the beef and cabbage filling on each warm tortilla. Top with shredded cheddar cheese while the filling is hot.

8

Finish and serve: Drizzle with yellow mustard (just like a classic runza!) and serve with pickles on the side. Enjoy immediately while hot.

💡 Pro Tips & Variations

  • Caraway is key: Traditional runzas include caraway seeds. They add an authentic German-Russian flavor that makes this dish special.
  • Use a mandoline: For perfectly thin, even cabbage shreds, a mandoline slicer makes quick work of the cabbage.
  • Make it cheesy: Add cheese directly to the hot filling and stir until melted for an extra indulgent version.
  • Crispy tortilla option: Fry the filled tacos in a little butter for a crispy, grilled-cheese-style finish.
  • Meal prep friendly: The filling keeps well in the fridge for 4-5 days. Reheat and assemble fresh tacos as needed.
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