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Whole30 Beef Enchilada Skillet
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5 from 4 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!