Ingredients
For the filling
- 1 lb (450 g) ground beef
- 1 cup diced yellow onion (about 1 small onion)
- 2 cloves garlic, minced
- 1 tsp olive oil (or 1 tbsp beef fat from pan)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika
- ½ tsp smoked paprika (optional)
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 cup pizza-style tomato sauce (use a no-sugar variety if you avoid added sugar) — or passata
- 1 tbsp tomato paste (for deeper flavor)
For the enchiladas
- 8 medium tortillas (corn or flour). See low-carb / no-flour note below.
- 2 cups shredded mozzarella (or a pizza-blend)
- ½ cup grated Parmesan or Pecorino
- 1 cup shredded cheddar (optional, for sharper bite)
- 1 small jar (about 8 oz / 230 g) pizza-style marinara or enchilada sauce — again choose no-sugar if needed
Toppings (optional)
- Fresh basil or chopped cilantro
- Sliced olives, pepperoni pieces, or sliced cherry tomatoes
- Sour cream or crema
- Red pepper flakes
Directions
- Preheat & prep. Preheat oven to 375°F (190°C). Lightly grease a 9×13” (23×33 cm) baking dish.
- Cook the beef. In a large skillet over medium heat, add olive oil. Sauté diced onion until soft, 3–4 minutes. Add garlic and cook 30 seconds until fragrant. Add ground beef and break up with a spoon; cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving a tablespoon for flavor.
- Season & saucify. Stir in oregano, basil, paprika, salt, and pepper. Add tomato paste and stir 1 minute, then pour in 1 cup pizza sauce/passata. Simmer 4–5 minutes until slightly thickened. Taste and adjust seasoning.
- Assemble enchiladas. Spread ½ cup of the pizza/enchilada sauce across the bottom of the prepared dish. Warm tortillas briefly (15–20 seconds in microwave or in a hot skillet) so they’re pliable. Spoon ~1/4 cup beef mixture along the center of each tortilla, sprinkle ~2 tbsp mozzarella, roll tightly, and place seam-side down in the baking dish. Repeat for all tortillas.
- Top & cheese. Pour remaining sauce evenly over the rolled enchiladas, then top with the remaining shredded cheeses and grated Parmesan.
- Bake. Bake uncovered for 18–22 minutes, until cheese is melted and bubbling and edges begin to brown. For a golden top, broil 1–2 minutes — watch carefully to avoid burning.
- Finish & serve. Let rest 3–5 minutes. Sprinkle with chopped fresh basil or cilantro and any toppings you like (olive slices, pepperoni pieces for more pizza vibe). Serve with sour cream or a green salad.