Pizza Enchiladas Pepperoni Beef (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 grams ground beef
02 -
1 cup quartered pepperoni slices
03 -
1 medium onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 bell pepper (red or green), diced
06 -
1 teaspoon dried oregano
07 -
1 teaspoon Italian seasoning
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½ teaspoon crushed red pepper flakes (optional)
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
425 grams (1 can) tomato sauce
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1 cup pizza sauce
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1 teaspoon chili powder
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1 teaspoon smoked paprika
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½ teaspoon cumin
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½ teaspoon granulated sugar
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8 to 10 flour tortillas (20 cm diameter)
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2 cups shredded mozzarella cheese
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1 cup shredded cheddar cheese
20 -
½ cup sliced black olives (optional)
21 -
½ cup sliced mushrooms (optional)
22 -
Fresh basil or parsley, for garnish
# Instructions:
01 -
Preheat your oven to 190°C. In a large skillet, brown the ground beef over medium heat for approximately 6 to 7 minutes. Drain any excess fat thoroughly. Add the diced onions, minced garlic, and diced bell pepper to the skillet, then sauté until they are softened and aromatic.
02 -
Stir in the quartered pepperoni slices, dried oregano, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Continue to cook for another 2 to 3 minutes, ensuring all ingredients are well combined. Remove the skillet from heat and set the filling aside.
03 -
In a separate saucepan, combine the tomato sauce and pizza sauce. Incorporate the chili powder, smoked paprika, cumin, and granulated sugar, stirring thoroughly. Bring the sauce to a low simmer for 5 minutes, then remove it from the heat.
04 -
Spread a thin layer of the prepared sauce on the bottom of a 23x33 cm baking dish. Take each flour tortilla and place approximately ⅓ cup of the beef-pepperoni mixture in its center. Sprinkle a small amount of cheese over the filling, then roll the tortilla tightly.
05 -
Arrange the rolled tortillas, seam-side down, in the prepared baking dish. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Generously sprinkle the shredded mozzarella and cheddar cheese over the entire dish. If desired, scatter sliced black olives and mushrooms.
06 -
Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is thoroughly melted and bubbly. Allow the enchiladas to rest for 5 minutes before serving. Garnish with fresh basil or parsley and serve hot.
# Notes:
01 -
For an enhanced spicy kick, consider adding diced jalapeños or incorporating hot Italian sausage into the beef mixture.
02 -
Cheese enthusiasts can achieve a more pronounced 'pizza-like' flavor by utilizing 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 consistency.
04 -
To create a vegetarian alternative, substitute the ground beef with a sautéed mix of zucchini, mushrooms, and spinach.
05 -
If you prefer a richer, more abundant sauce, simply double the sauce recipe quantity.