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Ground Beef Enchiladas with Spicy Red Sauce & Peanut Sauce

Ground Beef Enchiladas with Sauces

Savory ground beef enchiladas baked in rich red sauce and topped with a creamy, spicy peanut sauce for a bold, flavorful twist on a classic Mexican dish.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course dinner, Main Course
Cuisine Mexican
Servings 6 people
Calories 450 kcal

Equipment

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

Ingredients
  

  • 1 lb ground beef
  • 1 small onion finely chopped
  • 2 –3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 1 cup shredded cheese cheddar, Monterey Jack, or blend
  • 2 tablespoons oil
  • 1 small onion finely chopped
  • 2 –3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 14 oz can crushed tomatoes
  • 1 cup beef or chicken broth
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup creamy peanut butter
  • 2 –3 tablespoons sriracha or hot sauce
  • 2 tablespoons soy sauce
  • 1 –2 tablespoons lime juice
  • 1 –2 tablespoons honey or brown sugar
  • Warm water as needed to thin sauce
  • 8 –10 flour tortillas
  • Optional: chopped cilantro sliced green onions, extra cheese

Instructions
 

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

Notes

  • Adjust sriracha to control spice level.
  • Use canned red enchilada sauce as a shortcut.
  • Add black or pinto beans for extra protein.
  • Assemble ahead and bake later for convenience.