Beef Enchilada Skillet (Paleo + Whole30)

As a strong advocator for meal prep I love all one pan meals that pack a ton of flavor, can be made in bulk and can be served alongside almost anything.  This Beef Enchilada Skillet checks all the boxes!  I love serving this alongside a baked sweet potato, over a salad, or inside a Siete grainless tortilla.


Enchilada Sauce:

  • 3 tbsp avocado oil
  • 3 tbsp arrowroot flour
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ tsp chipotle chili powder
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 2 tbsp tomato paste
  • 1- 8oz can tomato sauce
  • 1 cup chicken broth



  • 2 tbsp avocado oil
  • 2 cups white onion, diced
  • 1 ½ tsp salt, divided
  • 2 lbs ground beef (I use 1 lb 85% and 1 lb 90%)
  • ½ tsp garlic powder
  • 1 batch enchilada sauce from above (about 2 ½ cups)
  • 1lb Riced cauliflower




Enchilada Sauce

  • In a small bowl combine the arrowroot, salt, garlic powder, smoked paprika, cumin and chili powder.
  • In a medium saucepan heat avocado oil.
  • Once hot add spices and whisk for about 30 seconds, until deepens in color.
  • Whisk in tomato paste.
  • Slower pour tomato sauce and chicken stock.
  • Bring to a broil, stir frequently.
  • Lower heat and let simmer about 5 minutes.  Whisk often.
  • Remove from heat and set aside.



  • In a large sauté pan heat 2 tbsp avocado oil.
  • Once hot add onions and ½ tsp salt.  Cook until caramelized.
  • Add ground beef and break up clumps.
  • Once browning add garlic powder.
  • Continue to break up clumps until meat is browned and no longer pink.
  • Stir in enchilada sauce and let simmer about 3 minutes. Stir occasionally to avoid sticking.
  • Add in riced cauliflower, mix to combine.
  • Add 1 tsp salt.
  • Let cauliflower cook through.  Be sure not to overcook it and let it become soggy.  About 4-5 minutes.
  • Salt to taste.



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