Skillet Enchilada Saute with Ground Beef
and zucchini / cauliflower rice
One pan enchilada sautes are a favorite weeknight meal in our community of cooks. This version includes ground beef for rich heartiness and a homemade enchilada sauce. It was last featured in 2018.
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Ingredients
Skillet Enchilada Saute with Ground Beef:
- Onions, medium - 1 , diced
- Bell peppers, any color - 1 , diced
- Kale, curly-leaf - 4 leaves , stems discarded, leaves chopped
- Zucchini - 8 oz , diced
- Avocado - 2 , sliced or cubed
- Oil, cooking - 1 Tbsp
- Beef, ground and lean - 1 lb
- Salt - 1/2 tsp
- Enchilada sauce (ingredients listed separately) - ~2 cups
Red Enchilada Sauce:
- Oil, cooking - 1 Tbsp
- Chili powder - 2 tsp
- Cumin, ground - 2 tsp
- Oregano, dried - 1/2 tsp
- Garlic powder - 1/2 tsp
- Tomato paste - 7 Tbsp
- Stock, any type - 1 1/2 cups
Cauliflower Rice:
- Cauliflower - 12 oz , florets chopped
- Butter - 1 Tbsp
Prep
- Make enchilada sauce - Combine oil (portion for the sauce), chili powder, cumin, oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 5 minutes to let the flavors come together and the sauce reduce slightly. (Note: sauce will be fairly thin.) (Can be done up to 5 days ahead)
- Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in ghee. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add ghee. Saute cauliflower in heated ghee for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Onions / Bell peppers /Kale / Zucchini - Prep as directed and combine. (Can be done up to 5 days ahead)
- Avocados - Slice or cube.
Make
- Heat a large skillet with oil (portion for enchiladas) over medium-high heat. Add onions and bell peppers to heated oil. Saute until beginning to soften, 1 to 2 minutes.
- Add zucchini with a pinch of salt and saute for 3 minutes more.
- Add beef and salt to the pan and saute until beef is cooked through, 5 to 7 minutes. Drain off any excess liquid / fat.
- Add kale and enchilada sauce. Continue cooking to heat everything through.
- If cauliflower rice was made ahead, reheat in the microwave.
- Divide cauliflower rice between serving bowls. Spoon beef and vegetables over top. Top with avocados. Enjoy!
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