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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). 

Whole30 Beef Enchilada Skillet

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. 

Whole30 Beef Enchilada Skillet

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. 

Whole30 Beef Enchilada Skillet

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!

Whole30 Beef Enchilada Skillet
5 from 7 votes

Whole30 Beef Enchilada Skillet

Servings: 4 People


  • 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
  • 16 oz 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!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 People


Photography by Eat Love Eats.

Please note that I only work with companies and products that I feel passionately about and that align with The Defined Dish’s views and that this post contains sponsored content. While I am compensated for the work I do, my opinions are always 100% my own.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. This was pretty good, I had to double all the seasoning. It was pretty tasteless with the amounts listed above. Will add jalapeños to my leftovers tomorrow!

  2. I’m planning to make this for dinner this week! I only have frozen cauliflower rice, so that will have to work for now (oops). Any tips/tricks for using frozen instead of fresh? I’m afraid it’ll be runny.

  3. I did ground turkey. Easy and filling! next time I will try with ground beef, avocado and jalapeños for topping.