This post may contain affiliate links. Please read our disclosure policy.
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!
Whole30 Beef Enchilada Skillet
Ingredients
- 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
Instructions
- 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.
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.
Made this for my husband and myself tonight and we both LOVED it! Added some jalapeños for a little extra kick.
yay!! So glad you enjoyed!
My toddler and I loved this! Thank you!
Satisfies the Mexican craving. Healthy and we love this whether we’re doing a whole 30 or not!
I made this tonight and am trying to figure out where I went wrong. I followed all directions and with one tbsp of arrowroot the mix was still very liquidy. I also felt like the seasoning was very faint. Wanted to love it, any suggestions to why it would have still been so runny with the proper measurements?
I think it could be the cauliflower rice– did you use frozen?
I had this same exact problem and I also followed the recipe exactly. Could be that I’m a chronic “under-salter” lol so measurements there would help!!
My husband made this for dinner tonight and it was a hit!!! We’ll be adding this to the recipe box for sure! We aren’t Whole30 , but love trying new recipes. We topped ours with black beans and avocado.
If I want to use rice instead of riced cauliflower would I cook it separately and add?
Cook it separately so that it’s cooked through– but then add it to the recipe just like you would the cauliflower rice to mix it all together!
This was really good. So quick and easy and it uses normal ingredients that I always have. This will go in our regular rotation. Thanks!
I’ve been envious of your skillet & looking for a new one myself. What is this one you use? It looks like it’s great at not sticking!
Hi! I use the Ballarini Parma Skillet. This one is the 12 inch size. I love it!
DELICIOUS!! Just made it and my hubby and I really enjoyed it! Easy too!
So happy to hear that!
Hi Alex! Have you ever made this in advance and frozen it?
I have some leftover ground beef and wasn’t sure what to make. This will be perfect 🙂 Thanks, Alex!
ENJOY!