Mexican Beef Skillet (paleo) (Edit recipe)

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I adore a one skillet dish that can be used multiple ways. This skillet dish can be eaten as is, put over rice or salad, or wrapped in a tortilla. Once I even used it as a dip with Siete tortilla chips. Use your imagination and enjoy 🙂

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

11

Serves: 4

Ingredients

1 lb 85% Lean Ground Beef - US Wellness Meats
1 Tbsp Avocado Oil
.5 Onion, Diced
2 pieces Celery, Diced
.5 Bell Pepper, Diced
.25 head Cauliflower, Riced or small chop
15 oz Red Enchilada Sauce - Siete Foods
.25 cup Green Chilies
2 Tbsp Taco Seasoning
.5 tsp Black Pepper
.5 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet cook the beef in oil on medium heat for about 10 minutes or until done, be sure to break up into small pieces.
Add the vegetables, stir and cook for 5 minutes.
Add the remaining ingredients and cook for 10 minutes on medium heat.

Notes

You can easily double this recipe and freeze half for later. I love having healthy freezer meals on a busy night. This recipe also lends itself to toppings such as cheese, avocado, sour cream, or cilantro. It is such a fabulous base for so many dishes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	366
Fat:	21 g
Carbohydrates:	9 g
Protein:	31 g
Cholesterol:	100 g
Sodium:	1169 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.