Ground Beef Enchilada Skillet
A comforting and simple one-pan dish with tender beef and creamy butternut squash, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef (85/15 blend recommended, can substitute ground turkey)
- 1/2 onion onion (diced)
- 3 cloves garlic (minced)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper omit for AIP
- 1 teaspoon oregano
- 1 teaspoon cumin omit for AIP
- 2 cups butternut squash (cubed into ½-inch pieces, frozen and thawed recommended)
- 1 1/2 cups enchilada sauce use Siete brand for paleo
- 4 pieces almond flour tortillas (sliced into strips)
- 1/4 cup dairy-free cheese (shredded, optional)
- 2 tablespoons dairy-free sour cream
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon green onion (chopped)
- 1 piece avocado (sliced)
- to taste pieces fresh lime wedges to serve
Instructions
Preparation
- Heat a large skillet over medium heat and add the ground beef, diced onion, minced garlic, salt, black pepper, oregano, and cumin. Break up the beef with a wooden spoon, crumbling it into small pieces as it cooks.
- Cook for 6-8 minutes until the beef is completely browned with no pink remaining and the onions have softened. Carefully drain off most of the fat into a heat-safe container, leaving about 2 tablespoons in the pan. Transfer the beef mixture to a plate and set aside.
Cooking
- In the same skillet (with the reserved fat), add the cubed butternut squash and sauté for 5-7 minutes if using thawed frozen squash, or 12-15 minutes if using fresh, stirring occasionally until the squash is fork-tender and lightly golden. Return the cooked beef mixture to the pan and stir to combine.
- Pour in the enchilada sauce and stir well to coat all the beef and squash evenly. Bring the mixture to a low simmer where it's bubbling gently, then add the sliced tortilla strips. Gently fold them into the sauce and let them soften for 2-3 minutes.
- If using cheese, sprinkle it over the top and let it melt for about 1 minute with the heat still on low. Remove the skillet from heat.
Serving
- Top with fresh cilantro, chopped green onion, dollops of dairy-free sour cream, sliced avocado, and serve with lime wedges on the side.
Notes
Use thawed frozen butternut squash to save time. Adjust spices according to your family's taste. Make sure to drain excess fat for a healthier dish. For a creamier texture, stir in a bit more dairy-free sour cream.