Keto Beef Enchilada Skillet – A Fast, Flavor-Packed One-Pan Dinner
If you’re craving enchiladas without the tortillas and carb overload, this Keto Beef Enchilada Skillet delivers all the bold flavor in a simpler, faster way. It’s rich, saucy, cheesy, and comes together in one pan on a busy weeknight. You’ll get the smoky spice of enchilada sauce, savory ground beef, and melty cheese with a few fresh, colorful toppings.
It’s the kind of dish that feels cozy and satisfying without weighing you down. Serve it as is, or spoon it over cauliflower rice for something extra.
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This recipe keeps things classic—beef, spice, cheese—but trims the carbs by skipping tortillas. Instead, it leans on low-carb veggies and a quick homemade sauce boost to bring the enchilada vibe.
You only need one skillet, so cleanup stays painless. Plus, it scales easily for meal prep, and the leftovers might taste even better the next day. It’s weeknight-friendly comfort food that still fits your goals.
What You’ll Need
- 1 pound ground beef (80/20 or 85/15 for good flavor)
- 1 tablespoon avocado oil (or olive oil)
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (10 ounces) red enchilada sauce (look for low-sugar)
- 2 tablespoons tomato paste (for richness)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional but great)
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/3 cup beef broth (or water)
- 1 medium zucchini, quartered lengthwise and thinly sliced
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup sliced black olives (optional)
- Fresh cilantro, chopped, for garnish
- 1 avocado, diced, for topping
- Sour cream, for serving
- Cauliflower rice, optional for serving
How to Make It
- Warm the skillet. Heat the avocado oil in a large skillet over medium heat.
Add the onion and bell pepper. Cook 3–4 minutes until softened and fragrant.
- Brown the beef. Add the ground beef to the skillet. Break it up with a spatula and cook until no pink remains, about 5–7 minutes.
Season with a pinch of salt and pepper as it cooks. If there’s excess grease, drain it.
- Add garlic and spices. Stir in the garlic, cumin, chili powder, smoked paprika, and oregano. Cook 30–60 seconds until the spices bloom and smell toasty.
- Build the sauce. Stir in the enchilada sauce, tomato paste, and beef broth.
Mix well to combine. Taste and adjust salt and pepper.
- Add the zucchini. Fold in the zucchini slices. Simmer 4–5 minutes until the zucchini is just tender but not mushy.
You want a bit of bite.
- Cheese time. Sprinkle the shredded cheese evenly over the top. Reduce heat to low, cover the skillet, and let it melt for 2–3 minutes. If you like browned cheese, pop the skillet under the broiler for 1–2 minutes (oven-safe pan only).
- Finish and garnish. Scatter sliced olives over the top.
Add fresh cilantro, diced avocado, and a dollop of sour cream just before serving.
- Serve. Spoon into bowls as is, or serve over warm cauliflower rice for a heartier plate.
Storage Instructions
Let the skillet cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stove over medium-low heat or in the microwave in 45-second bursts, stirring between intervals. If it looks dry, add a splash of broth.
For longer storage, freeze up to 2 months without the fresh toppings. Thaw overnight in the fridge, then reheat on the stove.
Add fresh avocado and cilantro after reheating so they stay bright and creamy.
Why This is Good for You
- Low in carbs, high in satisfaction. Skipping tortillas and beans keeps carbs low while delivering full enchilada flavor.
- Protein-forward. Ground beef offers complete protein to keep you fuller longer and support muscle maintenance.
- Healthy fats. Avocado and cheese provide fats that help with satiety and flavor, making keto feel more satisfying.
- Veggie boost. Onion, bell pepper, and zucchini add fiber, vitamins, and texture without loading on carbs.
What Not to Do
- Don’t overcook the zucchini. It can get watery and mushy. Add it toward the end and keep it slightly firm.
- Don’t skip draining excess grease. Too much fat can make the sauce greasy and dull the spices.
- Don’t use a sugary sauce. Some enchilada sauces are loaded with added sugar. Check labels and pick a low-carb option.
- Don’t overload with cheese. It’s tempting, but too much can turn rubbery.
Stick to the measured amount for best texture.
Alternatives
- Protein swaps: Use ground turkey or chicken for a lighter version, or try shredded rotisserie chicken for speed.
- Veggie swaps: Replace zucchini with riced cauliflower, mushrooms, or diced eggplant. Add a handful of spinach at the end to wilt.
- Cheese choices: Pepper Jack adds a spicy kick. A mix of cheddar and Oaxaca melts beautifully.
- Sauce tweaks: Stir in a teaspoon of adobo sauce from canned chipotles for smoky heat, or add a squeeze of lime at the end to brighten.
- Dairy-free: Use a dairy-free shredded cheese alternative or finish with sliced avocado and a drizzle of olive oil instead of cheese.
- Extra toppings: Pickled jalapeños, green onions, or a sprinkle of cotija (if you’re not strictly keto) add variety.
FAQ
Can I make this ahead?
Yes.
Cook it fully, let it cool, and refrigerate for up to 4 days. Reheat on the stove and add fresh toppings just before serving for the best texture.
How can I keep it from getting watery?
Don’t overcook the zucchini, and simmer the sauce uncovered for a minute or two if it looks thin. Draining excess beef fat also helps keep the sauce rich, not greasy.
Is this spicy?
That depends on your sauce.
Most canned red enchilada sauces are mild to medium. If you prefer more heat, add a pinch of cayenne or diced jalapeño when sautéing the onion and pepper.
What can I serve with it?
Cauliflower rice is the easy choice. You can also serve with a crisp side salad, roasted broccoli, or grilled zucchini for extra veggies.
Can I use homemade enchilada sauce?
Absolutely.
A homemade sauce lets you control ingredients and sugar levels. Use about 1 to 1 1/4 cups, and adjust seasoning to taste.
Will this fit strict keto macros?
It can. The exact carb count depends on your sauce and veggies.
Choose a low-sugar sauce, keep an eye on onion quantity, and skip higher-carb add-ins. Most servings will stay within typical keto ranges.
What skillet should I use?
A large, heavy skillet (10–12 inches) works best. Cast iron is great for even heat and broiler finishing, but any oven-safe skillet will do.
Can I add tortillas or low-carb wraps?
If you want more of a layered casserole, you can fold in pieces of low-carb tortillas.
Keep an eye on the label to stay within your carb goals.
How do I make it creamier?
Stir in 2 ounces of softened cream cheese right after the sauce goes in. It turns silky and adds a subtle tang without adding many carbs.
How do I make it dairy-free and still tasty?
Use a dairy-free cheese alternative or skip cheese altogether and finish with avocado, extra cilantro, and a drizzle of olive oil. The spices and sauce will still carry the dish.
Final Thoughts
This Keto Beef Enchilada Skillet is the kind of dinner that saves your week: one pan, big flavor, and low effort.
It’s flexible, forgiving, and easy to tweak for spice, protein, or veggies. Keep a can of enchilada sauce and some ground beef on hand, and you’ve got a reliable meal ready in under 30 minutes. Top it well, serve it hot, and enjoy something that feels indulgent while still fitting your goals.
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