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This ground beef enchilada skillet has all of the flavors of enchiladas that you love in an easy one-pan meal! It’s gluten-free and can be modified to be paleo and AIP.

Enchiladas are such a cozy classic, but after going gluten-free and nightshade-free, I had to make quite a bit of changes! This ground beef enchilada skillet is a healthy take on this classic family favorite, using almond flour tortillas, ground beef, homemade enchilada sauce, and butternut squash for hidden veggies! Top this dish with dairy-free sour cream, avocado, and cilantro, and it is a hit for the whole family!

The Ingredients for the Ground Beef Enchilada Skillet

  • Ground beef. You can also use ground turkey.
  • Almond flour tortillas. These are the ones that I use.
  • Enchilada sauce. The Siete brand of sauce is always good option, but for AIP, use the sauce from this recipe.
  • Butternut squash. I recommend using frozen and then defrosted butternut squash as it cooks much faster, but fresh butternut squash also work just as well, but will take a bit extra time.
  • Yellow onion.
  • Minced garlic.
  • Dairy-free cheese. This is optional! It’s still tasty without it.
  • Optional Toppings: dairy-free sour cream, avocado, cilantro, green onion, and lime wedges.

How to make Ground Beef Enchilada Skillet

  • Cook the ground beef. Brown the ground beef, onion, garlic, and seasonings in a large pan and set aside.
  • Saute the butternut squash. Add the butternut squash to the pan and saute until soft. Add the beef back to the pan.
  • Simmer the sauce, tortillas, and cheese together. Stir in the enchilada sauce and stir to coat the beef. Add the tortillas and gently stir to coat in the sauce, allowing to soften for 2-3 minutes.
  • Top with cilantro, green onion, and serve with dairy-free sour cream, avocado, and fresh lime wedges.

How do you make this recipe AIP?

Can you make this dish ahead of time?

You can! I would recommend reheating it in a pan or in the oven before eating.

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Ground Beef Enchilada Skillet {Paleo, Gluten-free}

Michelle
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dishes
Servings 4 servings
Calories 401 kcal

Ingredients
  

  • 1 lb ground beef
  • ½ onion diced
  • 3 cloves garlic minced
  • ¾ tsp salt
  • ¼ tsp black pepper omit for AIP
  • 1 tsp oregano
  • 1 tsp cumin omit for AIP
  • 2 cups butternut squash cubed (see notes)
  • 1 ½ cup enchilada sauce use this for paleo, this for AIP
  • 4 almond flour tortillas sliced into strips (see notes for nut-free)
  • ¼ cup dairy-free cheese shredded (optional)
  • 2 tbsp dairy-free sour cream
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp green onion chopped
  • 1 avocado sliced
  • Fresh lime wedges to serve

Instructions
 

  • Using a large, set over medium heat and add the ground beef, onion, garlic, and seasonings. Crumble the ground beef until fully cooked, draining some of the excess fat, leaving about 2 tbsp of fat in the pan. Set aside.
  • Add the butternut squash to the pan and saute until soft. Add the beef back to the pan.
  • Stir in the enchilada sauce and stir to coat the beef. Bring to a low simmer. Add the tortillas and gently stir in coat in the sauce, allowing to soften for 2-3 minutes. Add the cheese if desired and allow to melt. Remove from the heat.
  • Top with cilantro, green onion, and serve with dairy-free sour cream, avocado, and fresh lime wedges.

Notes

  • If you're in a rush, I recommend using frozen and then defrosted butternut squash as it cooks faster, but fresh will also work!
To make AIP/nut-free:
All nutritional facts are estimated and will vary.

Nutrition

Serving: 1servingCalories: 401kcalCarbohydrates: 36.5gProtein: 30.5gFat: 15.8gFiber: 9.2g
Tried this recipe?Let us know how it was!

This recipe was published in 2021 and updated in 2024. Photos by Modern Food Stories.