Pizza Enchiladas with Pepperoni Beef (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
450 g ground beef
02 -
1 cup quartered pepperoni slices
03 -
1 medium finely diced onion
04 -
2 minced garlic cloves
05 -
1 diced bell pepper (red or green)
06 -
1 teaspoon dried oregano
07 -
1 teaspoon Italian seasoning
08 -
0.5 teaspoon crushed red pepper flakes
09 -
Salt
10 -
Black pepper
→ Sauce Components
11 -
1 can (425 g) tomato sauce
12 -
1 cup pizza sauce
13 -
1 teaspoon chili powder
14 -
1 teaspoon smoked paprika
15 -
0.5 teaspoon ground cumin
16 -
0.5 teaspoon sugar
→ Assembly and Toppings
17 -
8-10 flour tortillas (20 cm)
18 -
2 cups shredded mozzarella cheese
19 -
1 cup shredded cheddar cheese
20 -
0.5 cup sliced black olives
21 -
0.5 cup sliced mushrooms
22 -
Fresh basil
23 -
Fresh parsley
# Instructions:
01 -
In a large skillet, brown the ground beef over medium heat for 6-7 minutes, then drain any excess fat. Remove from skillet and set aside.
02 -
Add the finely diced onion, minced garlic, and diced bell pepper to the same skillet. Sauté until softened and fragrant.
03 -
Return the cooked ground beef to the skillet. Stir in the quartered pepperoni slices, dried oregano, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Cook for an additional 2-3 minutes to combine flavors. Remove from heat and set aside.
04 -
In a saucepan, combine the tomato sauce and pizza sauce.
05 -
Stir in the chili powder, smoked paprika, ground cumin, and sugar until well combined.
06 -
Bring the sauce to a gentle simmer over low heat for 5 minutes, then remove from heat.
07 -
Preheat your oven to 190°C.
08 -
Spread a thin layer of the prepared sauce evenly across the bottom of a 23x33 cm baking dish.
09 -
Spoon approximately ⅓ cup of the beef and pepperoni mixture onto the center of each tortilla, sprinkle with a small amount of shredded cheese, and roll tightly.
10 -
Place the rolled tortillas seam-side down in a single layer within the prepared baking dish.
11 -
Pour the remaining sauce evenly over the arranged enchiladas.
12 -
Generously sprinkle the mozzarella and cheddar cheeses over the sauced enchiladas. If desired, scatter sliced black olives and mushrooms on top.
13 -
Cover the baking dish tightly with aluminum foil and bake for 15 minutes.
14 -
Remove the foil and continue baking for another 10 minutes, or until the cheese is melted, golden, and bubbly.
15 -
Allow the enchiladas to rest for 5 minutes after baking to set.
16 -
Garnish with fresh basil or parsley before serving hot with your preferred accompaniments.
# Notes:
01 -
For an extra spicy kick, consider adding diced jalapeños or substituting some of the ground beef with hot Italian sausage.
02 -
Cheese enthusiasts can enhance the pizza flavor by using a blend of mozzarella, provolone, and parmesan cheeses.
03 -
While flour tortillas provide a softer texture, corn tortillas can be used for a more traditional enchilada experience.
04 -
To create a vegetarian version, swap the ground beef with a sautéed mixture of zucchini, mushrooms, and spinach.
05 -
If you prefer an extra saucy dish, simply double the sauce recipe.