Oil as needed
½ c. beef broth
1 small onion, diced
40-ounce jar, favorite marinara
1 lg. carrot, finely diced
1 lg. egg
1 tsp. kosher salt
8 oz. ricotta cheese
1 tbsp. minced garlic
1 tbsp. fresh chopped basil
1 lb. ground beef
1 tsp dried oregano
½ lb. Italian sausage
1 c. grated parmesan cheese
1 taco seasoning packet
2 tbsp. tomato paste
8 fajita tortillas
8 oz. shredded mozzarella
Preheat your oven to 375. Heat oil in large skillet over medium heat, add the beef and sausage and crumble the meats as they brown, stir in onion, carrot and garlic. Mix in the salt and cook 5 minutes or so. Drain excess fat. Add the tomato paste and taco seasoning and cook a few more minutes. Add the broth and 2 c. of the marinara and bring to a simmer. Simmer 8-10 minuts.
In a bowl, mix the ricotta, egg, basil, oregano, and ¾ c. of the parmesan. Set aside. Coat a 9×13 baking dish with nonstick spray then coat the bottom with 1 c. of the marinara.
Build the enchiladas adding about ½ c. of the meat mixture followed by ¼ c. of the ricotta mixture to a tortilla. Tightly roll and place it in the prepared baking dish. Continue until you’ve used up the fillings and completely filled the baking dish.
Top with the remaining marinara and shredded mozzarella. Place in the oven to bake roughly 25 minutes or until the cheese is bubbly and browning. Let rest about 10 minutes.
