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Week of 1/25/21

Skillet Enchilada Saute with Ground Beef
and zucchini / cauliflower rice

Active: 40 Total: 40
Original GF Paleo Vegetarian
Skillet Enchilada Saute with Ground Beef

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.

Tags
Make Ahead, Freezer Friendly, Whole30
Proteins
Ground meat
Cuisines
Latin
Save recipe
145

Ingredients

Metric
Servings:
4
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
  • Avocados - 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

  1. 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)

  2. 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 butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter 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)

  3. Onions / Bell peppers / Kale / Zucchini - Prep as directed. Store onions and bell peppers together. Store kale and zucchini separately. (Can be done up to 5 days ahead)

  4. Avocados - Slice or cube.

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Make

  1. 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.

  2. Add zucchini with a pinch of salt and saute for 3 minutes more.

  3. Add beef and salt to the pan and saute until beef is cooked through, 5 to 7 minutes. Drain off any excess liquid / fat.

  4. Add kale and enchilada sauce. Continue cooking to heat everything through.

  5. If cauliflower rice was made ahead, reheat in the microwave.

  6. Divide cauliflower rice between serving bowls. Spoon beef and vegetables over top. Top with avocados. Enjoy!

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