Why You’ll Love This Recipe:
This Ground Beef Enchilada Skillet brings all the bold, comforting flavors of traditional enchiladas to your dinner table in just one pan. Perfect for busy weeknights, this recipe transforms classic Mexican cuisine into a quick, satisfying meal that’s both paleo and AIP-friendly. The combination of seasoned ground beef, tender butternut squash, and zesty enchilada sauce creates a hearty dish that’s naturally gluten-free and dairy-free. With minimal cleanup required and maximum flavor delivered, this skillet meal will become your go-to solution for feeding the family without spending hours in the kitchen.
Ingredients You’ll Need:
- 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
How to Make Ground Beef Enchilada Skillet:
Step-by-Step Instructions:
Step 1: Prepare the Beef Base Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
Step 2: Add Aromatics Push the ground beef to one side of the skillet and add the diced onion to the empty space. Cook for 3-4 minutes until the onion begins to soften, then add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Season the Mixture Stir the beef and onion mixture together, then add salt, black pepper (if using), oregano, and cumin (if using). Mix well to distribute the spices evenly throughout the meat.
Step 4: Add Butternut Squash Add the cubed butternut squash to the skillet and stir to combine with the beef mixture. Cook for 2-3 minutes, allowing the squash to begin softening.
Step 5: Simmer with Sauce Pour the enchilada sauce over the mixture and bring to a simmer. Reduce heat to medium-low, cover the skillet, and let it cook for 12-15 minutes, or until the butternut squash is tender when pierced with a fork.
Step 6: Add Tortilla Strips Remove the lid and stir in the sliced almond flour tortilla strips. Cook for an additional 2-3 minutes, allowing the tortillas to absorb some of the sauce and soften slightly.
Step 7: Final Touches Remove from heat and sprinkle the dairy-free cheese over the top if using. Let it sit for 2-3 minutes to allow the cheese to melt slightly.
Step 8: Serve Top with dollops of dairy-free sour cream, fresh cilantro, chopped green onions, and sliced avocado. Serve immediately with fresh lime wedges on the side.
Helpful Tips:
For the Best Flavor: Allow the ground beef to develop a nice brown crust before stirring. This caramelization adds depth to the overall dish.
Butternut Squash Prep: To save time, you can purchase pre-cubed butternut squash from the grocery store, or cube and roast it ahead of time.
Spice Level: Adjust the heat level by choosing mild, medium, or hot enchilada sauce according to your preference.
Texture Variation: For added texture, reserve some tortilla strips and add them as a crunchy topping at the end.
Make-Ahead Friendly: This dish reheats beautifully, making it perfect for meal prep or leftovers.
Details:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 servings
Difficulty Level: Easy
Dietary Restrictions: Paleo, AIP-friendly (with modifications), Gluten-free, Dairy-free
Notes:
Butternut Squash Substitutions: If butternut squash isn’t available, you can substitute with cubed sweet potato, zucchini, or cauliflower florets. Adjust cooking time accordingly.
Nut-Free Option: For those avoiding nuts, substitute the almond flour tortillas with coconut flour tortillas or simply omit them entirely for a pure skillet hash.
AIP Modifications: To make this recipe AIP-compliant, omit the black pepper and cumin, and ensure your enchilada sauce is AIP-friendly (free from nightshades and seeds).
Storage: This Ground Beef Enchilada Skillet keeps well in the refrigerator for up to 4 days in an airtight container.
Frequently Asked Questions:
Q: Can I use a different type of meat? A: Absolutely! Ground turkey, chicken, or pork work wonderfully in this recipe. You may need to adjust cooking times slightly.
Q: Is this recipe freezer-friendly? A: Yes, you can freeze the cooked skillet for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Can I make this in advance? A: You can prepare the beef and vegetable mixture ahead of time and store it in the refrigerator for up to 2 days. Add the tortilla strips and toppings just before serving.
Q: What if I can’t find compliant enchilada sauce? A: You can make your own by blending tomato sauce with chili powder, garlic powder, onion powder, and salt to taste.
Q: Can I double this recipe? A: Yes! Use a larger skillet or divide between two pans. You may need to increase the cooking time slightly.
Storage Instructions:
Store leftover Ground Beef Enchilada Skillet in an airtight container in the refrigerator for up to 4 days. For best results, store the toppings (avocado, cilantro, green onions) separately and add them fresh when reheating.
To reheat, warm the skillet mixture in a pan over medium heat for 5-7 minutes, stirring occasionally, until heated through. You can also microwave individual portions for 1-2 minutes, stirring halfway through.
For longer storage, freeze the cooked skillet (without toppings) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion:
This Ground Beef Enchilada Skillet proves that healthy, flavorful meals don’t have to be complicated. With its perfect balance of protein, vegetables, and bold Mexican-inspired flavors, it’s a dish that satisfies both your taste buds and your dietary needs. The beauty of this recipe lies in its versatility – easily adaptable for various dietary restrictions while maintaining its delicious, comforting essence. Whether you’re following a paleo lifestyle, managing AIP restrictions, or simply looking for a quick weeknight dinner solution, this skillet delivers on all fronts. The combination of tender butternut squash, perfectly seasoned ground beef, and zesty enchilada sauce creates a meal that’s both nourishing and indulgent. Serve it up with your favorite fresh toppings, and watch as this Ground Beef Enchilada Skillet becomes a regular rotation in your meal planning repertoire.