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5 from 7 votes

Beef Enchilada Bake with Cilantro Avocado Cream Sauce (Paleo, Whole30)

Layers of seasoned beef, enchilada flavors, and a creamy cilantro avocado sauce turn this casserole into a dinner everyone looks forward to. It's hearty, comforting, and easy to serve, whether you're feeding the family or planning ahead for leftovers.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 8 servings
Author: Amy Rains

Ingredients

For the Bake:

  • 1 large butternut squash skinned and diced into cubes
  • 2 large poblano peppers cut into small pieces
  • 3 tbsp avocado oil
  • 1 tsp salt
  • 1.5 lbs ground beef
  • 3 tbsp avocado oil or olive oil

For the Enchilada Sauce:

  • 1 tbsp arrowroot starch
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp chipotle powder optional
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 large clove garlic crushed
  • 2 tbsp tomato paste
  • 2 tbsp apple cider vinegar
  • 1.5 cups chicken or vegetable broth

For the Avocado Sauce:

  • 1 avocado
  • 2 cloves of garlic
  • 2 tbsp apple cider vinegar
  • ½ cup olive oil
  • ¼ cup pepitas pumpkin seeds
  • 1 tsp cumin
  • ¼ cup lime juice
  • ¼ cup chopped fresh cilantro
  • 1/3 cup water
  • 1/2 tsp salt + more to taste

Instructions

  • Preheat your oven to 400 degrees. Grease a 9x13 casserole dish, and butternut squash and poblano pepper. Lightly brush 1-2 tbsp avocado oil or olive oil over veggies. Sprinkle with salt. Bring to oven and bake for 25-30 minutes or until veggies are softened and lightly golden. Remove from oven.
  • Meanwhile, make the ground beef in a large saucepan. Heat to medium high heat, add a tbsp of oil. Cook the beef stirring frequently until no longer pink. Set aside.
  • While beef is cooking, make your enchilada sauce. Mix together arrowroot, chili powder, cumin, chipotle powder (if using), onion powder and salt. In a small saucepan, heat oil over medium high heat. Add garlic and saute 1-2 mins until fragrant. Turn heat down to medium low. Add spice mixture to the pan to form a paste. Now stir in broth, vinegar, and tomato paste. Heat to medium high and whisk while the sauce begins to thicken. Reduce heat once again, continuing to whisk for another 3-4 minutes. Set aside.
  • Remove vegetables from the oven. Top vegetables with beef and enchilada sauce and mix well. Return back to the oven, lowering to 375. Bake for 10 mins.
  • Now make the avocado cilantro sauce. Combine the ingredients into a food processor or blender. Blend until smooth.
  • Remove enchilada bake from the oven. Let cool for a few minutes. Top with avocado sauce, fresh cilantro, and any other desired toppings. Serve hot.

Nutrition

Calories: 550kcal | Carbohydrates: 19g | Protein: 18g | Fat: 46g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 877mg | Potassium: 887mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10874IU | Vitamin C: 53mg | Calcium: 83mg | Iron: 4mg