Ground Beef Enchilada Skillet {Paleo, Gluten-free} Recipe
This Ground Beef Enchilada Skillet is a flavorful, paleo and gluten-free one-pan meal that combines seasoned ground beef, sautéed butternut squash, and enchilada sauce with almond flour tortillas for a satisfying and wholesome dinner. Topped with dairy-free sour cream, fresh cilantro, green onion, avocado slices, and lime wedges, it’s a delicious, family-friendly recipe perfect for a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Scale
Protein and Vegetables
- 1 lb ground beef
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 cups butternut squash, cubed
Seasonings
- 3/4 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 1 tsp oregano
- 1 tsp cumin (omit for AIP)
Other Ingredients
- 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, for serving
Instructions
- Cook the ground beef: Heat a large skillet over medium heat and add the ground beef, diced onion, minced garlic, salt, black 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.
- Sauté the butternut squash: In the same skillet, add the cubed butternut squash and sauté until the squash becomes soft and tender, about 5-7 minutes. Then add the cooked beef mixture back into the pan.
- Add enchilada sauce and tortillas: Pour in the enchilada sauce and stir thoroughly to coat the beef and squash evenly. Bring the mixture to a low simmer. Add the almond flour tortillas, gently stirring to coat them in the sauce and allowing them to soften for 2-3 minutes.
- Add cheese and finish: If using, sprinkle the dairy-free cheese on top and allow it to melt into the hot mixture. Remove the skillet from heat.
- Garnish and serve: Top the skillet with fresh cilantro, chopped green onion, and serve with dollops of dairy-free sour cream, sliced avocado, and fresh lime wedges on the side for squeezing over the dish.
Notes
- For AIP (Autoimmune Protocol) compliance, omit black pepper and cumin.
- Use butternut squash as a paleo-friendly substitute for beans or rice.
- You can use any brand of enchilada sauce but check for gluten-free certification if needed.
- Dairy-free cheese and sour cream are optional but add extra flavor and creaminess.
- Almond flour tortillas soften in the sauce to mimic traditional tortilla texture, making this recipe gluten-free and paleo.
Keywords: ground beef enchilada skillet, paleo enchilada recipe, gluten-free dinner, one-pan dinner, dairy-free enchiladas, healthy Mexican recipes
