Ground Beef Enchilada Skillet (Paleo & Gluten-Free)

One-Pot Paleo Enchilada Skillet (Gluten & Dairy-Free)

Craving a cheesy, hearty enchilada dinner without the fuss? This one-pot ground beef enchilada skillet is loaded with seasoned beef, tender butternut squash, and paleo-friendly tortilla strips – all smothered in a rich enchilada sauce. Perfect for busy weeknights or a family-style dinner everyone will love!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

• 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 (fresh or frozen)
• 1 ½ cups enchilada sauce (paleo or AIP-friendly)
• 4 almond flour tortillas, sliced into strips (see notes for nut-free options)
• ¼ cup dairy-free cheese (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

Step-by-Step Instructions

1. Cook the beef
   In a large skillet over medium heat, brown the ground beef with diced onion, garlic, salt, pepper, oregano, and cumin. Drain excess fat, leaving about 2 tbsp in the pan. Set aside.
2. Sauté the squash
   Add the cubed butternut squash to the skillet and sauté until tender (about 8–10 minutes if fresh, less if using frozen).
3. Add sauce & tortillas
   Return the beef to the pan, stir in the enchilada sauce, and bring to a low simmer. Gently stir in tortilla strips, coating them in the sauce. Let soften for 2–3 minutes.
4. Finish & garnish
   Add dairy-free cheese (if using) and let it melt. Remove from heat and top with cilantro, green onion, avocado, and a dollop of dairy-free sour cream. Serve with fresh lime wedges.

Pro Tips

• Faster cook time? Use frozen pre-cubed butternut squash for a quick weeknight meal.
• Nut-free option: Swap almond flour tortillas for cassava tortillas or burrito-style paleo tortillas.
• Storage: Store leftovers in an airtight container for up to 3 days.

Nutrition (per serving):

Disclaimer: Nutrition facts are estimated using USDA data and may vary based on your ingredients and preparation.

One-Pot Paleo Enchilada Skillet

A cheesy, hearty enchilada dinner made with seasoned beef, butternut squash, and paleo-friendly tortilla strips, all in one pot for easy cleanup.

Servings 4 servings

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

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Ingredients

  

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Main Ingredients

• 1 lb ground beef
• ½ cup 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 fresh or frozen
• 1 ½ cups enchilada sauce paleo or AIP-friendly
• 4 pieces almond flour tortillas, sliced into strips see notes for nut-free options
• ¼ cup dairy-free cheese optional
• 2 tbsp dairy-free sour cream
• 2 tbsp fresh cilantro, chopped
• 1 tbsp green onion, chopped
• 1 piece avocado, sliced
• to taste fresh lime wedges for serving

Instructions

 

Cooking the Beef

• In a large skillet over medium heat, brown the ground beef with diced onion, garlic, salt, pepper, oregano, and cumin.
• Drain excess fat, leaving about 2 tbsp in the pan. Set aside.

Sauté the Squash

• Add the cubed butternut squash to the skillet and sauté until tender (about 8–10 minutes if fresh, less if using frozen).

Add Sauce & Tortillas

• Return the beef to the pan, stir in the enchilada sauce, and bring to a low simmer.
• Gently stir in tortilla strips, coating them in the sauce. Let soften for 2–3 minutes.

Finish & Garnish

• Add dairy-free cheese (if using) and let it melt.
• Remove from heat and top with cilantro, green onion, avocado, and a dollop of dairy-free sour cream.
• Serve with fresh lime wedges.

Notes

Pro Tips: Faster cook time? Use frozen pre-cubed butternut squash for a quick weeknight meal. Nut-free option: Swap almond flour tortillas for cassava tortillas or burrito-style paleo tortillas. Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1gCalories: 401kcalCarbohydrates: 36.5gProtein: 30.5gFat: 15.8gSaturated Fat: 9.2g

Calories: 401kcal

Course: Dinner, Main Course

Cuisine: Mexican, Paleo

Keyword: Dairy-Free, gluten-free, Healthy Dinner, One-Pot Paleo Enchilada Skillet, Quick Meals