Introduction

This Ground Beef Enchilada Skillet is a flavorful and comforting one-pan meal that’s perfect for busy weeknights. It’s paleo and gluten-free, featuring tender butternut squash and a rich enchilada sauce, all made without traditional tortillas baked right in. Fresh toppings make it vibrant and satisfying.

A white pan filled with a layered dish starting with a base of cooked ground beef mixed with diced orange sweet potatoes. On top of this are scattered triangular crispy chips, covered evenly with melted white cheese. There are slices of fresh green avocado placed in groups around the pan, with a dollop of white sour cream garnished with chopped green herbs in the center. Fresh green chopped scallions and finely chopped green herbs are sprinkled all over the dish. Around the pan on a white marbled surface, there are small white bowls holding sour cream, chopped scallions, and lime wedges. A light beige cloth is placed to the lower right of the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef

1/2 onion, diced

3 cloves garlic, minced

3/4 tsp salt

1/4 tsp black pepper (omit for AIP)

1 tsp oregano

1 tsp cumin (omit for AIP)

2 cups butternut squash, cubed

1 1/2 cup enchilada sauce

4 almond flour tortillas

1/4 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

Instructions

Step 1: Heat a large skillet over medium heat and add the ground beef, diced onion, minced garlic, salt, pepper, oregano, and cumin. Crumble the beef as it cooks until fully browned. Drain excess fat, leaving about 2 tablespoons in the pan, then set the beef mixture aside.

Step 2: In the same skillet, add the cubed butternut squash and sauté until tender, about 5-7 minutes. Return the cooked beef mixture to the pan and stir to combine.

Step 3: Pour in the enchilada sauce and stir well to coat the beef and squash. Reduce the heat to low and simmer briefly. Add the almond flour tortillas, breaking or folding them into the sauce to let them soften for 2 to 3 minutes. If using, sprinkle the shredded dairy-free cheese over the top and allow it to melt before removing from heat.

Step 4: Garnish the skillet with chopped cilantro and green onion. Serve warm topped with dairy-free sour cream, sliced avocado, and fresh lime wedges on the side.

Tips & Variations

For a smoother texture, cook the butternut squash a bit longer or mash it slightly before adding the beef back in.

Omit black pepper and cumin for an AIP-friendly version, or substitute with garlic powder and turmeric for extra flavor.

Add a pinch of chili powder or smoked paprika for a smoky kick.

Use leftover cooked butternut squash if pressed for time.

Serve with a simple green salad to add freshness to the meal.

FAQs

Can I use a different type of squash?

Yes, butternut squash provides a sweet, firm texture, but you can substitute with acorn squash or pumpkin in the same quantity for a slightly different flavor.

Is this recipe suitable for a keto diet?

This recipe is paleo and gluten-free but may be higher in carbs due to the butternut squash and tortillas. For keto, reduce or omit the tortillas and adjust squash quantity accordingly.