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
Skillet:
- 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
Directions:
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.
Skillet:
- 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.
