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.

Paleo Ground Beef Enchilada Skillet: Effortless, Happy Magic

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

Scale

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

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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