Get ready for all the savory, comforting flavor of enchiladas with none of the grains, dairy, or hassle! This one-pan Ground Beef Enchilada Skillet is a weeknight dinner revelation.
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It’s packed with seasoned ground beef, tender butternut squash, and soft strips of grain-free tortillas, all simmered in a rich enchilada sauce.
This is a satisfying, healthy, and incredibly easy meal that fits perfectly into a Paleo and gluten-free lifestyle.
A Little Story About This Dish
I’ve always adored the flavor of a good skillet enchilada ground beef dish, but finding a version that was grain-free and dairy-free felt like an impossible task. I wanted that rich, saucy, comforting experience without any of the ingredients that didn’t agree with me.
That’s what led to the creation of this amazing Paleo Ground Beef Enchilada Skillet. By swapping pasta or rice for tender butternut squash and using almond flour tortillas, I found the perfect combination.
This is the recipe that satisfies my comfort food cravings every single time, and it’s a dish I feel great about serving to my family.
Get Ready to Cook!
You are about to create a flavor-packed, healthy, and incredibly easy Ground Beef Enchilada Skillet. Let’s get our ingredients prepped and ready to go.
What to Expect
Time: About 30 minutes.
Difficulty: Extremely easy! A perfect one-pan meal for any night of the week.
Before You Begin
The number one rule for keeping this recipe Paleo is to check your enchilada sauce. Use a high-quality, Paleo-compliant brand (like Siete) or a homemade version to avoid hidden sugars and grains.
To save some time, you can use frozen and defrosted butternut squash, as it cooks much faster than fresh. It’s a great shortcut for this Ground Beef Enchilada Skillet.
Finally, don’t over-stir once you add the tortilla strips. A gentle fold is all you need to coat them in the sauce and let them soften beautifully without breaking apart completely.
The Heart of the Dish: Ingredients You’ll Need
Here are the fresh, Paleo-friendly ingredients for your delicious Ground Beef Enchilada Skillet.
| Ingredient | Amount |
| For the Skillet: | |
| Ground Beef | 1 lb |
| Onion, diced | ½ |
| Garlic, minced | 3 cloves |
| Salt | ¾ tsp |
| Black Pepper | ¼ tsp (omit for AIP) |
| Oregano | 1 tsp |
| Cumin | 1 tsp (omit for AIP) |
| Butternut Squash, cubed | 2 cups |
| Paleo Enchilada Sauce | 1 ½ cups |
| Almond Flour Tortillas, sliced into strips | 4 |
| Dairy-Free Cheese, shredded (optional) | ¼ cup |
| For Topping & Serving: | |
| Dairy-Free Sour Cream | 2 tbsp |
| Fresh Cilantro, chopped | 2 tbsp |
| Green Onion, chopped | 1 tbsp |
| Avocado, sliced | 1 |
| Fresh Lime Wedges | For serving |
Let’s Get Cooking! Step-by-Step Guide
Follow these simple instructions to make the perfect Ground Beef Enchilada Skillet.
1. Cook the Beef and Aromatics:
In a large, oven-safe skillet over medium heat, add the ground beef, diced onion, and minced garlic. Sprinkle with the salt, pepper, oregano, and cumin. Use a spatula to crumble the ground beef and cook until it’s browned and fully cooked through.
2. Sauté the Squash:
Drain off most of the excess fat, leaving about 2 tablespoons in the pan for flavor. Add the cubed butternut squash to the pan and sauté until it becomes soft and tender.
3. Combine and Simmer:
Add the cooked beef back into the skillet with the squash. Pour in the enchilada sauce and stir to coat everything. Bring the mixture to a low simmer.
4. Soften the Tortillas:
Gently fold the sliced almond flour tortillas into the sauce. Allow them to simmer and soften for 2-3 minutes. If you’re using dairy-free cheese, stir it in now and let it melt.
5. Garnish and Serve:
Remove the skillet from the heat. Top your finished Ground Beef Enchilada Skillet with fresh cilantro and chopped green onion. Serve immediately with a side of sliced avocado, dairy-free sour cream, and fresh lime wedges for squeezing.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final pointers to make this Ground Beef Enchilada Skillet a weeknight staple.
Make it AIP-Friendly: To make this recipe fit for an Autoimmune Protocol (AIP) diet, simply omit the black pepper and cumin. Be sure to use a certified AIP-friendly enchilada sauce and swap the almond flour tortillas for cassava or another nut-free option.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and be even more delicious the next day!
For those in search of new gluten-free dishes, these recipes are a great source of inspiration: Ground Beef Enchilada Skillet, Gluten Free Hamburger Helper, and The Best Gluten-Free Lemon Chicken Pasta.
Your Burning Questions Answered!
Here are answers to some common questions about making this type of skillet dish.
1. What makes this enchilada skillet Paleo?
This Ground Beef Enchilada Skillet is Paleo because it avoids grains, legumes, and dairy. We use butternut squash instead of rice or beans for healthy carbs, a compliant enchilada sauce without added sugars, grain-free almond flour tortillas, and dairy-free options for cheese and sour cream.
2. Can I use a different kind of squash?
Yes, absolutely. If you don’t have butternut squash, an equal amount of peeled and cubed sweet potato would be a delicious substitute. It has a similar cooking time and offers that same slightly sweet, hearty element to the dish.
3. What kind of tortillas work best for this recipe?
For a Paleo and gluten-free version, grain-free tortillas are essential. Almond flour tortillas work wonderfully as they soften nicely in the sauce. For a nut-free or AIP option, tortillas made from cassava flour are a perfect substitute.
Dig In & Enjoy!
You are now ready to create a meal that’s bursting with flavor, packed with healthy ingredients, and unbelievably easy to make. Enjoy every satisfying scoop of your amazing Ground Beef Enchilada Skillet!
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Paleo Ground Beef Enchilada Skillet: Effortless & Happy Magic
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
The ultimate Paleo and Gluten-Free Ground Beef Enchilada Skillet! This easy, one-pan meal is packed with savory beef, tender butternut squash, and grain-free tortilla strips, all simmered in a rich enchilada sauce. A perfect healthy comfort food dinner.
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
1 ½ cup Paleo-compliant enchilada sauce
4 almond flour tortillas, sliced into strips (or cassava for nut-free/AIP)
¼ cup dairy-free cheese, shredded (optional)
For serving: dairy-free sour cream, fresh cilantro, green onion, avocado, lime wedges
Instructions
1. In a large skillet over medium heat, add the ground beef, onion, garlic, and seasonings. Crumble and cook the beef until no longer pink.
2. Drain some of the excess fat, leaving about 2 tbsp in the pan. Add the cubed butternut squash and sauté until soft.
3. Add the cooked beef back to the pan. Stir in the enchilada sauce and bring to a low simmer.
4. Gently fold in the tortilla strips and allow them to soften for 2-3 minutes.
5. If using, stir in the dairy-free cheese and allow it to melt. Remove from the heat.
6. Top with fresh cilantro and green onion.
7. Serve immediately with dairy-free sour cream, sliced avocado, and fresh lime wedges.
Notes
Time-Saver Tip: Use frozen (and defrosted) butternut squash to cut down on the cooking time.
AIP/Nut-Free Option: To make this recipe AIP and nut-free, omit the pepper and cumin, use a compliant enchilada sauce, and use cassava tortillas instead of almond flour tortillas.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner
- Method: Sautéing, Simmering
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 1 serving
- Calories: 401
- Sugar: 8g
- Sodium: 850mg
- Fat: 15.8g
- Saturated Fat: 5g
- Unsaturated Fat: 10.8g
- Trans Fat: 0g
- Carbohydrates: 36.5g
- Fiber: 9.2g
- Protein: 30.5g
- Cholesterol: 85mg