A delicious twist on traditional enchiladas, combining the flavors of pizza with a cheesy beef filling.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Mexican-Italian Fusion
Diet:Gluten Free
Ingredients
Scale
500 g ground beef
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 tsp Italian seasoning
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
100 g sliced pepperoni, chopped
100 g sliced mushrooms, optional
400 g canned crushed tomatoes
2 tbsp tomato paste
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp dried oregano
½ tsp sugar
½ tsp salt
¼ tsp black pepper
60 ml water
8 large flour tortillas
250 g shredded mozzarella
100 g shredded cheddar cheese
50 g Parmesan cheese, grated
½ green bell pepper, diced
½ small red onion, thinly sliced
50 g sliced black olives, optional
Fresh basil or parsley for garnish
Chilli flakes for garnish
Extra Parmesan for garnish
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart until browned.
Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, Italian seasoning, paprika, oregano, salt, and pepper.
Add the chopped pepperoni and mushrooms, if using. Cook for another 2–3 minutes. Remove from the heat.
In a saucepan, combine crushed tomatoes, tomato paste, Italian seasoning, garlic powder, oregano, sugar, salt, pepper, and water. Simmer over medium-low heat for 8–10 minutes, stirring occasionally.
Preheat the oven to 190°C. Spread a thin layer of sauce over the bottom of a 23 × 33 cm baking dish.
Spoon about 100–120 g of beef filling down the centre of each tortilla. Add a small handful of mozzarella, then roll tightly and place seam-side down in the baking dish.
Pour the remaining sauce over the rolled tortillas.
Sprinkle evenly with mozzarella, cheddar, and Parmesan. Top with diced bell pepper, sliced red onion, and black olives.
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.
Let the enchiladas rest for 5 minutes. Garnish with fresh basil or parsley and a sprinkle of chilli flakes.
Notes
Customize with additional pizza toppings like Italian sausage, jalapeños, or pineapple.
For a spicier version, add more chilli flakes or jalapeños.
Leftovers can be stored in the refrigerator for up to 3 days.