Yield: 4 people
Grass-Fed Beef Enchilada Skillet
These skillet beef enchiladas are the perfect weeknight meal. It has all of the delicious flavors of classic enchiladas all in an easy, one pan meal. Made with almond flour tortillas, grass fed ground beef, creamy cheese and plenty of fresh veggies - this is a meal that the whole family will love.
Ingredients
- 2 tbsp olive oil
- 1 small red onion, diced
- 1 tsp garlic, minced
- 1 lb grass-fed ground beef
- 1 zucchini , chopped
- 1 large red bell pepper, deseeded and diced
- 1 poblano pepper, deseeded and diced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp cayenne
- 1 tsp paprika
- dash of sea salt
- 4 almond flour tortillas
- ½ cup shredded cheese of choice
- 1 avocado, diced, to garnish
- fresh cilantro, to garnish
- 1.5 cup enchilada sauce
Enchilada Sauce
- 3 tbsp avocado oil
- 3 tbsp flour , I used Bob's Red Mill Gluten Free 1:1 flour
- 1 tbsp chili powder
- 1 tsp ground cumin
- ¼ tsp oregano
- cinnamon, dash
- salt , to taste
- 1 tsp minced garlic
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 tsp apple cider vinegar
- fresh black pepper, to taste
Instructions
Enchilada Sauce
- Combine flour and spices in a small bowl. Mix together and set aside.
- In a medium-size saucepan set over medium-low heat, preheat oil until it starts to sizzle (about 2-3 minutes). Add flour and spice mix and whisk until fully combined with the oil. Cook for 1 minute until the mixture is fragrant. Add the tomato paste, whisking to combine with the flour mixture. The mixture will become very thick.
- While whisking constantly, slowly add the beef broth until fully incorporated. Bring the mixture to a simmer and cook for about 5 minutes, whisking frequently until the mixture has thickened. Remove from heat and stir in the apple cider vinegar. Let sauce cool.
Enchilada Skillet
- Sauté the onions & garlic. Heat oil in a skillet at a medium high heat. Add in garlic and onions. Cook for several minutes.
- Cook the beef. Add grass-fed ground beef and cook until mostly browned, breaking apart, about 5 minutes.
- Add the veggies, seasonings, and enchilada sauce. Next, add seasonings, zucchini, poblano pepper, red bell pepper, and enchilada sauce.
- Add in the tortillas. Stir in tortilla strips immediately after and cover with lid to cook for 10 minutes on medium to low heat.
- Add the cheese. Sprinkle shredded cheese over the skillet and cover for one more minute to melt.
- Serve & enjoy! Serve skillet beef enchiladas with diced avocado, cilantro, and whatever other toppings you desire!
Notes
- Store in an airtight container in the fridge for up to 4-5 days.
- Reheat covered on the stovetop or in the microwave.
- Serve with fresh cilantro and diced avocado.
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