Description
A quick, savory dish that brings the delicious flavors of enchiladas to your dinner table in one convenient skillet.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 tsp oregano
- 1 tsp cumin
- 2 cups butternut squash, cubed
- 1 cup enchilada sauce
- 2 cups tortilla strips
- Cheese (optional, for topping)
- Fresh cilantro, for garnish
- Green onion, chopped, for garnish
- Dairy-free sour cream, for garnish
- Avocado, sliced, for garnish
- Lime wedges, for serving
Instructions
- Heat a large skillet over medium heat and add the ground beef, diced onion, minced garlic, salt, black pepper, oregano, and cumin. Cook until the beef is browned and the onions are softened, about 6-8 minutes. Drain excess fat, leaving about 2 tablespoons in the pan.
- In the same skillet, add the cubed butternut squash and sauté until fork-tender and lightly golden, about 5-7 minutes for thawed frozen squash or 12-15 minutes for fresh.
- Return the cooked beef mixture to the pan and stir in the enchilada sauce. Bring to a simmer and add tortilla strips, folding them in gently for 2-3 minutes.
- If using cheese, sprinkle it on top and let it melt, then remove from heat. Garnish with cilantro, green onion, dairy-free sour cream, avocado, and serve with lime wedges.
Notes
Customize by adding vegetables or using different proteins. For gluten-free, use almond flour tortillas and ensure the enchilada sauce is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg