Heat the same skillet over low heat.
Add the ghee. When the ghee is melted, add the arrowroot and whisk until the clumps are gone.
Add the paprika, cumin, chili powder, garlic powder and cayenne (if using) to the skillet. Cook, stirring, until the spices are toasted and fragrant, about 2 minutes and there are no clumps.
Add the tomato paste and stir until incorporated into the spice mixture.
Slowly, while whisking, add the beef broth and stir until well combined with the spice mixture. Season with salt. Bring to a simmer, and gently cook until the sauce has thickened, about 2 minutes. Remove sauce from heat.
Add 2 tablespoons of the enchilada sauce to the cooked ground beef and toss to coat evenly.