Nutrition: 358 Calories | 10.2g Net Carbs | 36.1g Protein | 16.8g Total Fat
A quick and easy one pot meal, this cheesy ground beef enchilada skillet with cauliflower rice is topped with lettuce, tomatoes, and sour cream.
When it comes to meal planning, I like to have themed days that repeat weekly. This makes the meal planning process easier for me because my mind tends to go blank when it comes time to plan meals. One of our themed days is Mexican Monday. It’s similar to taco Tuesday, with a little more variety. Enchiladas are a family favorite, and this beef enchilada skillet recipe is a fun take on the classic. It’s also a quick and easy meal ready in under thirty minutes. You cook everything all in one pan making clean up a cinch. I use cauliflower rice as part of the filling, which keeps the meal low carb too.
Brown Ground Beef
The first step in this easy one pan meal is to brown up some ground beef. Use lean ground beef, so you don’t have to drain the pan after the meat is finished cooking. First, heat up a large skillet on the stove over medium heat. Then, add the ground beef and break it up as it cooks. Lastly, season the beef with season salt, chili powder, ground cumin, onion powder and garlic powder. Sprinkle the seasoning over the top, and stir the ground beef throughly so it’s all flavored.
Add Cauliflower Rice
Once all of the beef is cooked, add cauliflower rice to the skillet. Let the rice cook for a few minutes, breaking up any large chunks and mixing it in the ground beef. I use frozen cauliflower rice because I always have it in my freezer. You could easily use fresh cauliflower rice instead. Sometimes I find fresh cauliflower rice prepackaged in the produce section of the grocery store, or you can make your own with a head of cauliflower.
Here’s a video showing how quick and easy it is to make cauliflower rice in a food processor. When I have leftover fresh cauliflower, I often turn it into rice and keep it in the freezer for another meal.
Simmer in Enchilada Sauce
When the cauliflower rice is partially cooked, pour a large can of your favorite enchilada sauce into the pan. Stir the filling, and let it simmer for five to seven minutes. The flavor from the enchilada sauce will infuse into the meat and rice.
Top with Shredded Cheese
As soon as the filling is finished simmering, remove the pan from the heat. Then, smooth out the beef mixture in an even layer and cover it with shredded cheese. It will take a few minutes for the residual heat from the dish to melt the cheese.
Add Your Favorite Toppings
Once the cheese is melted, your skillet beef enchilada is ready to eat. You can enjoy the enchilada as is or add some extra toppings. We like shredded lettuce and diced tomatoes for extra flavor and freshness and some sour cream too. Enjoy.
Other recipes to check out: Egg White Tortilla Low Carb Enchiladas, PF Changs Lettuce Wraps, and Ground Beef Taco Bowls.
Low Carb Beef Enchilada Skillet with Cheese and Cauliflower Rice
An easy one pot meal ready in under 30 minutes, this cheesy ground beef enchilada skillet with cauliflower rice is topped with lettuce, tomatoes, and sour cream.
Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min
- 2 lb Ground Beef, 93% lean
- 20 oz Cauliflower Rice, frozen
- 19 oz Enchilada Sauce
- 1.5 Cup Shredded Cheese
- 1 Tbsp Chili Powder
- 2 tsp Season Salt
- 1 tsp each: Ground Cumin, Garlic Powder, and Onion Powder
- 1/2 Cup Sour Cream
- 1 Cup Shredded Lettuce
- 1 Large Tomato, diced
- Heat a pan over medium heat. Add the ground beef to the pan. Break up the beef and brown, stirring occasionally, about 10 minutes.
- When the beef is cooked, stir in the chili powder, season salt, cumin, garlic powder and onion powder.
- Add the cauliflower rice to pan. Stir it in with the ground beef and cook about 3 minutes.
- When the cauliflower rice has started to soften, add the enchilada sauce to the pan and stir it in. Simmer the beef mixture for 5-7 minutes, stirring occasionally.
- Remove the skillet from the heat. Top the beef mixture with the shredded cheese and let it melt.
- Once the cheese has melted, serve the beef enchilada with sour cream, lettuce and tomatoes on top.
Yield: 8 servings
Amount Per Serving: Calories: 358, Total Fat: 16.8g, Saturated Fat: 9.3g, Cholesterol: 113.4mg, Sodium: 922.1mg, Carbohydrates: 12.6g, Fiber 2.4g, Sugars: 3.6g, Protein 36.1g