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Ground Beef Enchilada Skillet {Paleo, Gluten-free}


  • Author: Michelle
  • 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.

  • Prep Time: 15
  • Cook Time: 20
  • 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
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