Whole30 Beef Enchilada Skillet

5 from 9 votes

Servings:

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

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!