Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tsp oregano
  • 1 tsp cumin (omit for AIP)
  • 2 cups butternut squash, cubed (see notes)
  • 1 1/2 cup enchilada sauce (use this for paleo, this for AIP)
  • 4 almond flour tortillas, sliced into strips (see notes for nut-free)
  • 1/4 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

Instruction

  • Using a large, set over medium heat and add the ground beef, onion, garlic, and seasonings. Crumble the ground beef until fully cooked, draining some of the excess fat, leaving about 2 tbsp of fat in the pan. Set aside.
  • Add the butternut squash to the pan and saute until soft. Add the beef back to the pan.
  • Stir in the enchilada sauce and stir to coat the beef. Bring to a low simmer. Add the tortillas and gently stir in coat in the sauce, allowing to soften for 2-3 minutes. Add the cheese if desired and allow to melt. Remove from the heat.
  • Top with cilantro, green onion, and serve with dairy-free sour cream, avocado, and fresh lime wedges.