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Pizza enchiladas are my go-to recipe when I want dinner to feel like a party. With their bubbling cheese and smoky beef filling, each bite tastes both familiar and unexpected. My crew can never agree between pizza or enchiladas for our movie nights, so I dreamed up this comforting mashup—the result is always empty plates and lots of smiles.
The very first time I made this, everyone went back for seconds and insisted I write down exactly what I did—I knew right then I had a new family favorite.
Ingredients
- Lean ground beef: Adds savory protein and a classic base. Choose fresh bright pink beef without excessive liquid.
- Yellow onion, diced: Another layer of taste and caramelized depth. Look for tall firm onions with golden skin.
- Green bell pepper, diced: Provides crunch and color. Pick peppers that feel heavy and tight-skinned.
- Pepperoni, chopped: Brings the signature pizza flavor. Try using deli-sliced or turkey pepperoni for a twist.
- Garlic, chopped: Boosts aromatic richness. Go for plump cloves that feel firm to the touch.
- Pizza sauce: In both filling and topping for maximum sauciness. I often pick a brand with Italian herbs in the mix.
- Italian seasoning: Delivers classic herby notes. Use a blend with basil, oregano, and marjoram for authentic taste.
- Ricotta cheese: Creamy element that keeps the filling moist. Choose whole milk ricotta for richness.
- Mozzarella cheese, shredded: Melts beautifully for that iconic cheesy stretch. Freshly shredded works best.
- Bacon, crumbled: Lends smoky bits that surprise in each bite. If possible, cook your own for extra crunch.
- Flour tortillas: Large sturdy wraps to hold all the goodness. I like to use burrito-size for easier rolling.
- For the topping: Pizza sauce, mozzarella cheese, pepperoni slices, and bacon add layers of gooey flavor on top.
Step-by-Step Instructions
- Brown the Beef and Aromatics:
- In a large skillet set over medium-high heat, crumble the lean ground beef with a wooden spoon. While it cooks, break up the meat for even browning. Continue until there is no pink left and the beef is cooked through.
- Sauté Veggies and Pepperoni:
- Add diced yellow onion, green bell pepper, and chopped pepperoni to the skillet. Stir everything together and let it cook until the vegetables are tender and the pepperoni is fragrant, about five to seven minutes.
- Infuse with Garlic:
- Add the chopped garlic to your skillet, stirring constantly for just about two minutes. The garlic should become fragrant but not browned. This step brings out the flavor.
- Mix Cheeses and Seasoning:
- Remove your skillet from the heat. Add pizza sauce, Italian seasoning, ricotta cheese, shredded mozzarella, and crumbled bacon. Stir thoroughly until the cheeses begin to melt and everything is evenly combined.
- Fill and Roll Tortillas:
- Lay the tortillas out flat. Divide your meat and cheese filling between them. Spoon it evenly down the center of each tortilla. Roll them up carefully, making sure the ends stay closed, and arrange them seam side down on a well greased baking sheet.
- Top and Layer:
- Pour the remaining pizza sauce over the rolled tortillas so each one is coated. Sprinkle shredded mozzarella all over the top and add pepperoni slices and more crumbled bacon. Finish with a bit more cheese if you love a cheesy crust.
- Bake to Finish:
- Place your tray in a preheated oven set to three seventy five degrees. Bake for twenty to twenty five minutes. Let it bake until the cheese melts fully and the edges begin to turn golden brown. Allow your enchiladas to cool for about five minutes so the filling stays put when serving.
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There is something irresistible about the smoky bits of bacon nestled in the cheesy topping. It is my personal favorite part, and sometimes I sneak a little extra bacon in just for myself. My kids have dubbed this dish pizza night on vacation because they know it is a treat I reserve for special moments.
Storage Tips
Leftover pizza enchiladas store beautifully in the fridge for up to three days. Simply cover with foil or an airtight lid then reheat in a low oven to preserve the melty cheese. You can also wrap individual enchiladas and freeze for up to two months. These are fantastic for grab-and-go lunches.
Ingredient Substitutions
Ground turkey or chicken works nicely in place of beef. You can easily swap out the ricotta for cottage cheese or lactose-free cheese blends. Try spinach or roasted mushrooms if you feel like skipping the meat even just once. It is all about using what you have around.
Serving Suggestions
Round out the meal with a crunchy salad topped with Italian dressing, or set out some warm garlic bread for dunking. If you want more heat, add sliced jalapenos before baking. When friends come over, I like to set out little bowls of sour cream and chopped herbs for each person to garnish their own.
Cultural and Historical Context
This playful recipe blends Tex-Mex comfort with the familiar flavors of your favorite Friday night pizza. Enchiladas have a rich history in Mexican cuisine, but here they get a generations-spanning makeover inspired by the crowd-pleasing pull of pizza. Both cuisines come together for a recipe that celebrates togetherness.
Frequently Asked Questions
- → Can I substitute the ground beef with another protein?
Yes, you can use ground turkey, chicken, or even a plant-based meat substitute for a different protein option.
- → What’s the best way to keep the tortillas from breaking during rolling?
To prevent breaking, warm the tortillas slightly in the microwave or on a skillet to make them more pliable.
- → Can I make these enchiladas ahead of time?
Yes, you can assemble them a day in advance, cover tightly, and refrigerate. Bake just before serving for best results.
- → What other toppings can I add?
You can add sliced olives, diced jalapeños, or fresh basil after baking for extra flavor.
- → Can I freeze leftover enchiladas?
Yes, these enchiladas freeze well. Store them in an airtight container and reheat in the oven when ready to eat.