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Ground Beef Enchiladas with Spicy Red Sauce & Peanut Sauce

Ground Beef Enchiladas with Sauces

Savory ground beef enchiladas topped with rich red sauce and a creamy, spicy peanut sauce for bold, layered flavors in every bite.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course dinner, Main Course
Cuisine Mexican
Servings 6 people
Calories 550 kcal

Equipment

  • 1 skillet for cooking beef filling
  • 1 saucepan for preparing red sauce
  • 1 mixing bowl for spicy peanut sauce
  • 1 baking dish for assembling and baking enchiladas

Ingredients
  

  • 1 lb ground beef
  • 1 small onion finely chopped (divided)
  • 2-3 garlic cloves minced (divided)
  • 1 tsp ground cumin
  • 1 tsp chili powder plus 1 tsp for sauce
  • Salt and black pepper to taste
  • 1 cup shredded cheese cheddar, Monterey Jack, or blend
  • 2 tbsp oil
  • 2 tbsp tomato paste
  • 1 can 14 oz crushed tomatoes
  • 1 cup beef or chicken broth
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup creamy peanut butter
  • 2-3 tbsp sriracha or hot sauce
  • 2 tbsp soy sauce
  • 1-2 tbsp lime juice
  • 1-2 tbsp honey or brown sugar
  • Warm water to thin peanut sauce
  • 8-10 flour tortillas
  • Optional toppings: chopped cilantro sliced green onions, extra cheese

Instructions
 

  • Heat a skillet over medium heat and cook ground beef with half the chopped onion until beef is browned and onion is translucent.
  • Add half the minced garlic, cumin, chili powder, salt, and black pepper to the beef mixture and cook for another 2-3 minutes.
  • Remove the beef filling from heat and set aside.
  • In a saucepan, heat oil over medium heat and sauté remaining onion until soft.
  • Add remaining garlic and cook for 30 seconds.
  • Stir in tomato paste and cook briefly, then add crushed tomatoes, broth, chili powder, paprika, salt, and pepper.
  • Simmer the red sauce for 10-12 minutes until slightly thickened.
  • In a bowl, whisk together peanut butter, sriracha, soy sauce, lime juice, and honey or brown sugar until smooth.
  • Add warm water gradually to reach desired consistency for the spicy peanut sauce.
  • Preheat oven to 375°F (190°C).
  • Spread a layer of red sauce in the bottom of a baking dish.
  • Fill each tortilla with the ground beef mixture and a sprinkle of shredded cheese, then roll up and place seam-side down in the dish.
  • Pour remaining red sauce over the rolled enchiladas and sprinkle extra cheese on top.
  • Bake enchiladas for 20-25 minutes until the cheese is melted and bubbly.
  • Remove from oven and drizzle with the spicy peanut sauce.
  • Garnish with chopped cilantro and sliced green onions if desired. Serve warm with extra peanut sauce on the side.

Notes

  • Adjust sriracha in peanut sauce to control spice level.
  • Use canned red enchilada sauce for convenience.
  • Add black or pinto beans for more protein and texture.
  • Assemble the dish ahead and bake before serving for ease.