Go Back
Ground Beef Enchilada Skillet with melted cheese and toppings

Ground Beef Enchilada Skillet

A flavorful one-pan meal featuring seasoned ground beef, tender butternut squash, zesty enchilada sauce, and crispy tortilla strips, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 370
Ingredients Method Notes

Ingredients
  

Meat and Base
  • 1 pound ground beef (85/15 blend recommended, can substitute ground turkey) Ground turkey can be used for a leaner option.
  • 1/2 cup onion (diced) White or yellow onion works best.
  • 3 cloves garlic (minced) Fresh garlic enhances flavor.
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper Omit for AIP diets.
  • 1 teaspoon oregano
  • 1 teaspoon cumin Omit for AIP diets.
Vegetables and Sauce
  • 2 cups butternut squash (cubed into ½-inch pieces, frozen and thawed recommended) Fresh can be used; adjust cooking time.
  • 1 1/2 cups enchilada sauce (use Siete brand for paleo)
Toppings and Garnishes
  • 4 pieces almond flour tortillas (sliced into strips) Regular corn or flour tortillas work too.
  • 1/4 cup dairy-free cheese (shredded, optional)
  • 2 tablespoons dairy-free sour cream
  • 2 tablespoons fresh cilantro (chopped) For garnish.
  • 1 tablespoon green onion (chopped) For garnish.
  • 1 whole avocado (sliced) For garnish.
  • to serve pieces fresh lime wedges For serving.

Method
 

Preparation
  1. Heat a large skillet over medium heat and add the ground beef, diced onion, minced garlic, salt, black pepper, oregano, and cumin. Cook for 6-8 minutes until the beef is completely browned and the onions have softened.
  2. Drain off most of the fat, leaving about 2 tablespoons in the pan. Transfer the beef mixture to a plate and set aside.
Cooking
  1. In the same skillet, add the cubed butternut squash and sauté until fork-tender and lightly golden, about 5-7 minutes if using thawed frozen squash, or 12-15 minutes if using fresh.
  2. Return the cooked beef mixture to the pan and stir to combine.
  3. Pour in the enchilada sauce and stir well to coat. Bring to a low simmer.
  4. Add the sliced tortilla strips, gently fold them into the sauce, and let them soften for 2-3 minutes.
  5. If using, sprinkle cheese over the top and let it melt for about 1 minute over low heat.
  6. Remove from heat and top with cilantro, green onion, dairy-free sour cream, sliced avocado, and lime wedges.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze unassembled components for longer storage. Reheat on the stovetop over low heat with a splash of broth or water to prevent sticking.