Skillet Enchilada Saute with Ground Beef and Cauliflower Rice
A hearty one-pan meal that captures classic enchilada flavors without the tortillas. Ground beef combines with colorful vegetables in a rich, spiced tomato sauce featuring chili powder, cumin, and oregano. The cauliflower rice base makes this a lower-carb alternative to traditional enchiladas while maintaining all the satisfying flavors. Perfect for busy weeknight dinners when you want something filling and flavorful but don't have time for assembly-heavy dishes. The fresh avocado topping adds creamy richness that balances the warm spices beautifully.
Ingredients
- 1 onions, medium, diced
- 1 bell peppers, any color, diced
- 4 leaves kale, curly-leaf, stems discarded, leaves chopped
- 8 oz zucchini, diced
- 2 avocado, sliced or cubed
- 1 Tbsp oil, cooking
- 1 lb beef, ground and lean
- ½ tsp salt
- 0.0 cups enchilada saucesalsa1:1mildquick
less complex flavor
- 2 tsp chili powder
- 2 tsp cumin, ground
- ½ tsp oregano, dried
- ½ tsp garlic powder
- 7 Tbsp tomato paste
- 1 ½ cups stock, any type
- 12 oz cauliflower, florets chopped
- 1 Tbsp butter
Instructions
- 1
Heat oil in large skillet over medium-high heat
- 2
Add onions and bell peppers, saute until beginning to soften
- 3
Add zucchini with pinch of salt, saute for 3 minutes more
- 4
Add ground beef and salt, saute until beef is cooked through
- 5
Drain off any excess liquid or fat
- 6
Add kale and enchilada sauce, continue cooking to heat through
- 7
Reheat cauliflower rice in microwave if made ahead
- 8
Divide cauliflower rice between serving bowls
- 9
Spoon beef and vegetables over cauliflower rice
- 10
Top with avocado slices
Tips
Drain excess fat after cooking beef to prevent the dish from becoming greasy and to help the sauce adhere better.
Make cauliflower rice ahead of time and store in refrigerator for quick weeknight assembly.
Add kale at the end to prevent overcooking while still wilting the leaves properly.
Good to Know
refrigerate up to 3 days in airtight container
cauliflower rice can be made 2 days ahead
serve immediately while hot for best texture
Common Mistakes
don't skip draining fat to avoid greasy results
add kale at end to avoid overcooking
Substitutions
FAQ
Can I make this dairy-free?
Yes, simply omit the butter and use oil for all cooking. The dish will still be flavorful from the spices and enchilada sauce.
What if I don't have enchilada sauce?
You can substitute with salsa or make a quick sauce using the tomato paste, stock, and spices listed in the ingredients.
How long does this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently and add fresh avocado just before serving for best results.