Ground Beef Enchilada Skillet
Ground Beef Enchilada Skillet cooks browned beef, butternut squash, enchilada sauce, and tortilla strips together in one saucy pan. It is a practical healthy beef dinner for weeknights, meal prep, and family-style bowls with fresh toppings.
Equipment
- Large 12-inch skillet
- Cutting Board
- Chef's Knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 pound ground beef 85/15 blend recommended or substitute ground turkey
- 1/2 onion diced
- 3 cloves garlic minced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper optional; omit for AIP
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin omit for AIP
- 2 cups butternut squash cubed into 1/2-inch pieces, frozen and thawed recommended
- 1 1/2 cups enchilada sauce Siete brand recommended for paleo
- 4 almond flour tortillas sliced into strips
- 1/4 cup dairy-free shredded cheese optional
- 2 tablespoons dairy-free sour cream
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon green onion chopped
- 1 avocado sliced
- fresh lime wedges to serve
Instructions
- Dice the onion, mince the garlic, slice the tortillas into strips, and prepare the fresh toppings.
- Set a large skillet over medium heat and cook the ground beef with the onion until the beef is browned and the onion softens.
- Stir in the garlic, salt, black pepper, oregano, and cumin, then cook for about 1 minute until fragrant.
- Add the thawed butternut squash and stir until the cubes are coated in the seasoned beef mixture.
- Pour in the enchilada sauce, reduce the heat slightly, and simmer for 8 to 10 minutes, or until the squash is tender.
- Stir in the tortilla strips and cook for 2 to 3 minutes, just until they soften into the sauce.
- Sprinkle dairy-free cheese over the skillet if using, cover briefly, and let it melt.
- Serve warm with dairy-free sour cream, cilantro, green onion, sliced avocado, and fresh lime wedges.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days, keeping avocado and herbs separate.
Freezing: Freeze the beef, squash, and sauce base for up to 2 months, then add tortillas and fresh toppings after reheating when possible.
Reheating: Reheat gently on the stovetop with a splash of sauce or broth, or microwave individual portions in short intervals until hot.
Expert Tips: Let the sauce simmer before adding tortilla strips so the squash turns tender without the tortillas falling apart.
Variations: Use ground turkey, add zucchini or bell pepper, or use regular shredded cheese if dairy-free ingredients are not needed.
Serving Ideas: Serve in bowls with lime slaw, cauliflower rice, Mexican rice, or a simple green salad for a fuller dinner.