This Texan girl just needs a good Tex-Mex fix.. like, a lot. It’s just how I was raised. I just love a good beef enchilada topped with red sauce and really wanted to turn it into a fun, whole30 compliant, super-easy skillet meal. Voila! This Whole30 Beef Enchilada Skillet couldn’t be easier and it’s one the whole family can enjoy (just maybe hold the cayenne if you have little ones).
I’m sure you all have seen CeCe’s Veggie Noodle Company in your local grocery stores and, yes, they used to be just “Veggie Noodle Company” but recently rebranded. Who is Cece? She’s not the founder. She’s not the chef. She’s not some veggie pioneer. She’s just a little girl with a gluten allergy. And around the time the company was founded, she was only three years old. Cece is the founder’s daughter and their first, youngest fan.
I just love CeCe’s Veggie Noodle Company because they make eating your veggies in a fun, new way easy. They’ve got spiralized zucchini, butternut squash, and sweet potatoes. I especially love that some of the noodles are even cut “fettuccine” style for a thicker noodle. They’ve recently added the riced cauliflower and broccoli, which I just love. It’s one less step to do to get dinner on the table. And, I don’t know about you other mommy’s out there, but that is BIG for me. Plus, my kids, like CeCe, love to eat their veggies this way!! DOUBLE MOM WIN.
If you are like me and love a good enchilada… try this Whole30 Beef Enchilada Skillet I have here today. It’s so easy and just packed full of flavor plus, it’s super filling!
- 1 lb. ground beef
- 1/2 onion, diced fine
- 1/2 green bell pepper, diced fine
- 1/2 red bell pepper, diced fine
- salt and pepper, to taste
- 2 tbsp. tomato paste
- 1 cup + 1/4 cup chicken broth
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. dried oregano
- 1/4 tsp. cayenne
- 1 tbsp. arrowroot
- 16oz riced cauliflower (or 1 box of Cece's Veggie Noodle Co. Riced Cauliflower)
- 1 tbsp. nutritional yeast seasoning (optional)
- Cilantro, for serving
- Heat a large skillet over medium-high heat.
- Add the beef to the skillet and, using the back of a spoon, break up the meat.
- Add the onions and bell peppers and season beef with salt and pepper, to taste. Continue to cook until the beef is browned and cooked through (no longer pink), about 7 minutes.
- Meanwhile, In a bowl combine 1 cup broth, the garlic powder, onion powder, chili powder, cumin, oregano, and cayenne. Lastly, add the arrowroot, and whisk vigorously until dissolved.
- Reduce heat to medium-low. Add the tomato paste to the meat and stir until combined with the meat.
- Add the broth mixture to the skillet and stir until sauce has thickened, about 2-3 minutes.
- Add the riced cauliflower and stir until evenly combined with the meat mixture.
- Add 1/4 cup more of the broth to the skillet and let cook until cauliflower rice is done. You want it to have a little bite to it, not soggy.. I cook mine for about 5 minutes.
- Sprinkle and stir in the nutritional yeast, if using, and add salt and pepper, if needed.
- Serve with cilantro. Enjoy!