Ingredients
Main Ingredients
- 1 lb ground beef
- ½ onion, diced
- 3 cloves garlic, minced
- ¾ tsp salt
- ¼ tsp black pepper (omit for AIP)
- 1 tsp oregano
- 1 tsp cumin (omit for AIP)
- 2 cups butternut squash, cubed
- 1 ½ cup enchilada sauce (use Paleo or AIP versions as preferred)
- 4 almond flour tortillas, sliced into strips (see notes for nut-free alternatives)
- ¼ cup dairy-free cheese, shredded (optional)
- 2 tbsp dairy-free sour cream
- 2 tbsp fresh cilantro, chopped
- 1 tbsp green onion, chopped
- 1 avocado, sliced
- Fresh lime wedges to serve
Instructions
- Cook the Ground Beef Mixture: Using a large skillet, set over medium heat and add the ground beef, diced onion, minced garlic, salt, black pepper, oregano, and cumin. Crumble the ground beef thoroughly as it cooks until fully browned. Drain some of the excess fat, leaving about 2 tablespoons of fat in the pan. Remove the cooked beef mixture from the pan and set aside.
- Sauté the Butternut Squash: In the same skillet, add the cubed butternut squash and sauté over medium heat until it becomes soft and tender, about 7-10 minutes.
- Combine Ingredients: Return the cooked ground beef mixture to the skillet with the butternut squash. Stir to combine evenly.
- Add Enchilada Sauce and Tortilla Strips: Pour in the enchilada sauce, stirring to coat the beef and squash mixture thoroughly. Bring to a low simmer. Add the sliced almond flour tortilla strips and gently stir to coat them in the sauce, letting them soften for 2-3 minutes.
- Melt Cheese (Optional): Sprinkle shredded dairy-free cheese on top if using, and allow it to melt into the skillet mixture. Remove the skillet from heat once the cheese is melted.
- Garnish and Serve: Top the skillet with chopped fresh cilantro, green onion, and serve with dollops of dairy-free sour cream, sliced avocado, and fresh lime wedges on the side for extra flavor.
Notes
- For a nut-free version of the tortillas, substitute almond flour tortillas with coconut flour or cassava flour tortillas.
- If following the AIP diet, omit black pepper and cumin.
- Butternut squash adds a sweet, tender element; you can substitute with sweet potato if preferred.
- Choose or make paleo-friendly or AIP-approved enchilada sauce to keep the recipe compliant with your dietary needs.
- Optional dairy-free cheese adds creaminess but can be omitted for a lighter, dairy-free dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
