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. It’s so easy and just packed full of flavor!
Whole30 Beef Enchilada Skillet
Ingredients
- 1 pound ground beef
- 1/2 yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 1/2 red bell pepper, finely diced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons tomato paste
- 1 cup + 1/4 cup chicken broth, divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 tablespoon arrowroot
- 16 ounces riced cauliflower (or 1 box of Cece's Veggie Noodle Co. Riced Cauliflower)
- 1 tablespoon nutritional yeast seasoning, optional
- freshly chopped 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. Season to taste with salt and pepper. Cook for about 7 minutes or until the beef is browned and cooked through.
- Meanwhile, in a bowl, combine 1 cup broth, garlic powder, onion powder, chili powder, cumin, oregano, and cayenne. Lastly, add the arrowroot and whisk vigorously until dissolved.
- Reduce the heat to medium-low. Add the tomato paste to the meat and stir to combine. Add the broth mixture to the skillet and stir until sauce has thickened, 2 to 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, about 5 minutes.
- Add the nutritional yeast, if using, and stir. Season to taste with more salt and pepper, if needed.
- Serve with cilantro. Enjoy!
Nutrition
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.
Where can I find the nutritional values for this meal?
I just updated the recipe with the nutrition facts!
Really good. I was skeptical because it didn’t seem enchilada like, but it was great and my kids scarfed it down.
love that for you!! glad it was a hit.
If I want to use frozen cauliflower rice, should I cook it first? Will it make everything too watery?
Was skeptical at first when I was putting this together but wow is it good! The cauliflower took a lot longer to soften but perhaps there was a size difference when ricing. Will definitely make this again even though I’m not on Whole 30. Thank you!
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!
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.
I did ground turkey. Easy and filling! next time I will try with ground beef, avocado and jalapeños for topping.