Go Back
–+ servings

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!