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.
Ingredients
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