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.