Mexican Beef Skillet (paleo) (Edit recipe)

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 🙂

15 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	366
Fat:	22 g
Carbohydrates:	8 g
Protein:	31 g
Cholesterol:	100 g
Sodium:	1170 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by Aloha Healthy Eats

Serves: 4

Ingredients

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

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Process

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.