Start by washing and chopping the cabbage into bite-sized pieces. Dice one onion and bell pepper, ensuring uniformity for even cooking.

In a large skillet, heat a drizzle of oil over medium heat. Add the ground beef, breaking it apart with a spatula. Cook for 6-8 minutes until fully browned.

To the skillet with the beef, add the chopped onion and bell pepper. Cook for 4-5 minutes until the vegetables become soft and translucent.

Stir in the diced tomatoes and taco seasoning. Turn up the heat slightly and let simmer for around 5 minutes.

Add the chopped cabbage and stir well. Cook for an additional 5-7 minutes until the cabbage wilts but retains some crispness.

Remove from heat and layer a generous handful of Fritos over the mixture. Sprinkle shredded cheese on top.

Dish out into bowls and garnish with a dollop of sour cream if desired. Serve warm.