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.

Enchilada skillet with toppings in pan ready to eat

Ground Beef Enchilada Skillet

Enchiladas are a staple meal in Mexican cuisine for a reason – they’re easy to make and always delicious! The traditional dish includes corn tortillas rolled with a chicken or beef filling, covered in a savory sauce, topped with cheese, and baked in the oven.

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 this is a hit for the whole family!

The Ingredients for the Ground Beef Enchilada Skillet

  • Ground beef.
  • Almond flour tortillas. These are the ones that I use.
  • Enchilada sauce. The Siete brand of sauce is my favorite! For AIP, use the sauce from this recipe.
  • Butternut squash. I highly recommend using frozen and then defrosted butternut squash as it cooks much faster!
  • 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.

Enchilada skillet with toppings in pan ready to eat

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.

Serving of enchilada skillet served on plate with avocado slices

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Ground Beef Enchilada Skillet {Paleo, Gluten-free}


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 lb ground beef
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tsp oregano
  • 1 tsp cumin (omit for AIP)
  • 2 cups butternut squash, cubed (see notes)
  • 1 1/2 cup enchilada sauce (use this for paleo, this for AIP)
  • 4 almond flour tortillas, sliced into strips (see notes for nut-free)
  • 1/4 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

  1. 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.
  2. Add the butternut squash to the pan and saute until soft. Add the beef back to the pan.
  3. 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.
  4. Top with cilantro, green onion, and serve with dairy-free sour cream, avocado, and fresh lime wedges.

Notes

  • I highly recommend using frozen and then defrosted butternut squash as it cooks much faster!

To make AIP/nut-free:

All nutritional facts are estimated and will vary.

  • Category: Main Dishes
  • Method: One-Pan

Nutrition

  • Serving Size: 1 serving
  • Calories: 401
  • Fat: 15.8g
  • Carbohydrates: 36.5g
  • Fiber: 9.2g
  • Protein: 30.5g