Easy Ground Beef Enchilada Skillet

This ground beef enchilada skillet is a cozy one-pan wonder that’s paleo, gluten-free, and ready in 30 minutes. Perfect for busy weeknights!

You know those nights when you’re staring into your fridge at 5:47 PM, wondering how dinner’s going to magically appear? I’ve been there more times than I can count. That’s exactly why I created this ground beef enchilada skillet—it’s become my secret weapon for those “I need something delicious NOW” moments.

This recipe brings all the cozy, saucy goodness of traditional enchiladas without the fuss of rolling tortillas or dirtying multiple dishes. Everything comes together in one trusty skillet, making it one of my favorite one pot paleo recipes that actually tastes like comfort food.

The best part? It’s naturally gluten-free and takes less than 30 minutes from start to finish. Whether you’re new to paleo cooking or you’ve been making unbound wellness recipes for years, this ground beef enchilada skillet will quickly earn a permanent spot in your dinner rotation.

Why You’ll Love This Ground Beef Enchilada Skillet

Let me tell you what makes this dish so special. First, it’s forgiving—if you accidentally brown the beef a little too much or add an extra splash of enchilada sauce, it still turns out amazing. I love recipes that don’t demand perfection, especially on hectic weeknights.

The butternut squash adds a subtle sweetness that balances the savory, spiced beef beautifully. My kids actually ask for seconds, which feels like winning the dinner lottery. Plus, according to research on nutrient-dense vegetables, incorporating colorful produce like butternut squash boosts the nutritional value of your meals significantly.

This paleo dinner with ground beef comes together in one skillet, which means minimal cleanup. As someone who dreads washing dishes almost as much as I dread meal planning, that’s a huge win in my book.

Ingredients

For the Enchilada Skillet:

• 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
• 1½ cups enchilada sauce (use paleo or AIP-friendly)
• 4 almond flour tortillas, sliced into strips
• ¼ cup dairy-free cheese, shredded (optional)

For Topping:

• 2 tbsp dairy-free sour cream
• 2 tbsp fresh cilantro, chopped
• 1 tbsp green onion, chopped
• 1 avocado, sliced
• Fresh lime wedges

Instructions

Step 1: Brown the Beef Set a large skillet over medium heat and add your ground beef, diced onion, minced garlic, and seasonings. Use a wooden spoon to crumble the beef as it cooks, breaking it into bite-sized pieces. Cook until the beef is nicely browned and no pink remains, about 6-8 minutes. Drain most of the excess fat, but leave about 2 tablespoons in the pan—this adds flavor and helps everything come together beautifully. Transfer the beef mixture to a plate and set aside.

Step 2: Cook the Squash In the same skillet (yes, one pan!), add your cubed butternut squash. Sauté for about 8-10 minutes, stirring occasionally, until the squash becomes tender and starts to caramelize slightly at the edges. This step brings out its natural sweetness.

Step 3: Combine and Simmer Return the cooked beef to the skillet with the squash. Pour in the enchilada sauce and stir everything together until well coated. Bring the mixture to a gentle simmer, letting those flavors mingle for a minute or two.

Step 4: Add Tortillas and Finish Nestle the sliced tortilla strips into the saucy mixture, gently stirring to coat them. Let them soften in the sauce for 2-3 minutes—they’ll soak up all that deliciousness. If you’re using dairy-free cheese, sprinkle it over the top now and let it melt for about a minute. Remove from heat.

Step 5: Top and Serve Garnish your ground beef enchilada skillet with fresh cilantro, chopped green onion, dollops of dairy-free sour cream, avocado slices, and lime wedges on the side. Serve immediately while everything’s warm and melty.

Helpful Tips for Success

Choosing Your Ground Beef I typically use 85/15 ground beef for this recipe because it has enough fat to keep things moist without being greasy. Grass-fed beef works wonderfully here and adds extra omega-3s if that’s important to you. Leaner ground beef (90/10 or 93/7) works too, but you might want to add a splash of olive oil to prevent dryness.

Butternut Squash Shortcuts Let’s be honest—cubing fresh butternut squash can feel like a workout. I often grab pre-cubed butternut squash from the produce section to save time. If you can’t find butternut squash, sweet potato works as a fantastic substitute in this one pot paleo recipe.

Tortilla Notes Almond flour tortillas add texture and help create that classic enchilada casserole feel. If you need a nut-free option, try cassava flour tortillas or grain-free tortillas made from coconut flour. You can also skip the tortillas entirely and serve this over cauliflower rice—it’s equally delicious.

Smart Substitutions

Making this ground beef enchilada skillet work for your family’s needs is easier than you might think. Here are some swaps I’ve tried with great success.

Protein Variations Ground turkey or ground chicken make excellent alternatives if you’re not in a beef mood. They create a lighter version while still delivering that hearty, satisfying texture. For a vegetarian twist, try crumbled tempeh or extra vegetables like bell peppers and zucchini.

Veggie Swaps No butternut squash? Sweet potatoes, regular potatoes (if you’re not strictly paleo), or even riced cauliflower work beautifully. Bell peppers add a nice crunch and color if you want extra vegetables in your paleo dinner with ground beef.

Sauce Options Store-bought enchilada sauce is convenient, but making your own lets you control the ingredients completely. Look for brands without added sugars or questionable additives. Red or green enchilada sauce both work—green gives a tangier, brighter flavor while red is richer and earthier.

Cheese and Toppings The dairy-free cheese is totally optional. If you eat dairy, regular shredded cheese melts perfectly here. For strict AIP followers, skip the cheese and add extra avocado and sour cream for creaminess.

Troubleshooting Common Issues

My Ground Beef is Too Greasy If you end up with excess grease after browning the beef, simply drain most of it off but keep about 2 tablespoons. This helps bind the sauce and adds richness. If you prefer a lighter dish, drain all the fat and add a tablespoon of olive oil instead.

The Butternut Squash Isn’t Softening Cut your squash into smaller, uniform cubes—about ½-inch works best. If they’re still taking too long, cover the skillet with a lid for a few minutes to trap steam and speed up the cooking. You can also microwave the cubed squash for 2-3 minutes before adding it to the pan.

The Sauce is Too Thick or Too Thin Enchilada sauces vary in consistency. If yours is too thick, add a splash of water or broth to loosen it up. If it’s too thin and your ground beef enchilada skillet looks soupy, let it simmer uncovered for an extra few minutes to reduce and thicken.

Tortillas Are Getting Soggy Add the tortilla strips toward the very end and don’t stir them too vigorously. They should soften slightly but still maintain some texture. If you prefer crispier tortilla pieces, bake them separately in the oven until golden, then top the skillet with them just before serving.

Storage and Meal Prep

This recipe is a meal prepper’s dream, which is one reason it’s among my go-to unbound wellness recipes for the week ahead.

Refrigerator Storage Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making next-day lunches incredibly tasty. Reheat individual portions in the microwave for 1-2 minutes, or warm the whole batch in a skillet over medium-low heat.

Freezer Instructions This ground beef enchilada skillet freezes surprisingly well. Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating. I usually freeze it without the toppings and add fresh avocado, cilantro, and sour cream when serving.

Meal Prep Tips You can prep components ahead to make weeknight cooking even faster. Brown the ground beef and dice the vegetables on Sunday, storing them separately in the fridge. When you’re ready to cook, everything comes together in about 15 minutes.

Another smart approach: double the recipe and freeze half. Future you will be so grateful to have a homemade one pot paleo meal ready to go.

Serving Suggestions

This versatile dish pairs beautifully with so many sides. Here are some of my favorite combinations.

Classic Pairings Serve your ground beef enchilada skillet alongside simple cilantro-lime cauliflower rice for a complete low-carb meal. A crisp romaine salad with avocado dressing adds freshness and crunch. You could also try it with this gluten-free strawberry pretzel salad for a sweet-savory contrast at gatherings.

Family-Style Serving I love putting the skillet right on the table with all the toppings in small bowls. Everyone can customize their portion—my daughter loads hers with extra avocado while my son goes heavy on the dairy-free sour cream. This DIY approach makes it feel special and keeps picky eaters happy.

Light Meal Options For a lighter take on this paleo dinner with ground beef, serve smaller portions over a bed of mixed greens. The warm, saucy beef wilts the lettuce slightly, creating a delicious taco salad effect. Add some crunchy tortilla chips on the side if you’re not strictly grain-free.

Delicious Variations

Kid-Friendly Version Tone down the spices slightly and add mild cheddar-style dairy-free cheese. Kids often love when you serve this in individual bowls topped with crushed grain-free tortilla chips for added crunch. The butternut squash blends in so well that even veggie-resistant kids usually eat it without complaints.

Spicy Upgrade If you love heat, add diced jalapeños when you sauté the onions, or stir in a teaspoon of chipotle powder with the other seasonings. Top with sliced fresh jalapeños and a drizzle of hot sauce. This transforms your ground beef enchilada skillet into a fiery, flavor-packed meal.

Breakfast Version This might sound unusual, but trust me—add a fried egg on top and you’ve got an incredible breakfast skillet. The runny yolk mixes with the enchilada sauce in the most delicious way. It’s one of those unbound wellness recipes that works beautifully any time of day.

Extra Veggie Boost Bulk up the vegetables by adding bell peppers, zucchini, or spinach. Sauté them along with the butternut squash. This increases the volume, making the recipe stretch further while adding more nutrients and fiber. It’s perfect when you’re feeding a crowd.

Easy Ground Beef Enchilada Skillet FAQs

Why This Recipe Works

This ground beef enchilada skillet succeeds because it focuses on practical, weeknight-friendly cooking without sacrificing flavor. Studies show that one-pot meals reduce cooking stress and increase the likelihood of home cooking, which matters when you’re juggling busy schedules.

The combination of protein, vegetables, and healthy fats creates a balanced meal that keeps everyone satisfied. The spices—oregano and cumin—not only add flavor but also bring their own subtle health benefits. Everything works together to create something greater than the sum of its parts.

Plus, this is genuinely one of those unbound wellness recipes that makes you feel good about what you’re serving your family. It’s nourishing, delicious, and doesn’t require hours in the kitchen or a culinary degree to pull off successfully.

Final Thoughts

I hope this ground beef enchilada skillet becomes a regular in your dinner rotation like it has in mine. There’s something wonderful about a recipe that checks all the boxes—quick, delicious, healthy, and cleanup-friendly.

The first time I made this for my family, I was honestly just trying to use up ingredients in my fridge. But it turned out so well that I’ve been making variations of it ever since. That’s the beauty of simple one pot paleo recipes—they adapt to whatever you have on hand.

Whether you’re new to paleo cooking, managing food sensitivities, or just looking for a reliable paleo dinner with ground beef that everyone will eat, this recipe has you covered. Give it a try this week and let the compliments roll in.

For more easy weeknight inspiration, check out this stuffed pepper soup or this light and refreshing lemon raspberry fluff for dessert.