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These Pizza Enchiladas are my trick for settling the constant pizza versus tacos debate in my house. They deliver all the gooey cheese and savory sauce of your favorite slice, but with the cozy comfort of rich enchiladas. It is the ultimate mashup that gets cheers from adults and kids alike.
The first time I served these for a birthday sleepover, not a single bite was left. Now every time I make it, everyone fights for the crispy corner pieces.
Ingredients
- Lean ground beef: Adds rich flavor and protein for hearty filling Choose beef that is 90 percent lean or higher for less grease
- Yellow onion: Brings sweetness and depth Dice evenly for even cooking and caramelization
- Green bell pepper: A pop of color and mild crunch Firm peppers are best for texture
- Pepperoni Slices: Layered into the filling for classic pizza taste Look for natural casing for best flavor
- Garlic: Adds aroma and flavor complexity Fresh cloves give the best punch
- Pizza sauce: Sweet and savory base for both filling and topping Use a thick high-quality jarred pizza sauce
- Italian seasoning: Blends herbs like oregano and basil for a pizza vibe Make your own if possible for freshness
- Ricotta cheese: Brings creaminess and lightness Full-fat or part-skim both work
- Shredded mozzarella: Melts smoothly for gooey topping Always grate from a block if you can for the best melt
- Bacon: Smoky salty crunch Use good-quality thick-cut and crisp it well before crumbling
- Flour tortillas: Burrito size act as a tender wrapper Fresh soft tortillas make rolling easier
Step-by-Step Instructions
- Brown the Beef:
- In a large skillet over medium-high heat, crumble the ground beef and cook it until browned and no pink remains about six to eight minutes. Drain any excess fat for a less greasy dish.
- Cook Aromatics and Pepperoni:
- Add the diced onion, green bell pepper, and pepperoni slices into the skillet with the beef. Stir and cook until the onions are translucent and peppers are softened about five minutes. This lets the vegetables release sweetness and the pepperoni flavors the whole mixture.
- Add Garlic:
- Sprinkle in the chopped garlic, cooking for one to two minutes. Stir constantly to keep the garlic from burning while infusing aroma into the base.
- Mix Filling:
- Remove the skillet from heat. Fold in the pizza sauce, Italian seasoning, ricotta cheese, half of the shredded mozzarella, and crumbled bacon. Stir thoroughly until everything is creamy and evenly combined. This creates a flavorful filling loaded with both pizza and enchilada goodness.
- Assemble Enchiladas:
- Set out your flour tortillas on a clean surface. Spoon a generous half-cup of filling down the center of each tortilla. Roll them up snugly so the filling stays put then line them up seam-side down in a lightly greased nine-by-thirteen inch baking dish.
- Top and Bake:
- Pour the remaining pizza sauce over the rolled tortillas. Sprinkle the rest of the shredded mozzarella, scatter a few more pepperoni slices, and crumble on the remaining bacon. Bake at 375 degrees Fahrenheit for twenty to twenty-five minutes or until the cheese is melted and bubbly and the centers are heated through.
- Rest and Serve:
- Remove from the oven and let cool for five minutes for easier cutting. Serve piping hot with a fresh green salad or extra pizza sauce on the side.
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I love how the crispy bacon curls up and adds a smoky finish to every bite. My youngest always tries to sneak extra slices of pepperoni on top before it goes in the oven, which has become our little family ritual.
Storage Tips
Leftover enchiladas can be stored in an airtight container in the fridge for up to three days. Reheat gently in the oven at 350 degrees Fahrenheit or microwave them in short bursts. If freezing, wrap portions tightly in foil and thaw overnight before reheating for best texture.
Ingredient Substitutions
Ground turkey or chicken makes a lighter filling. For a vegetarian version, swap in canned lentils and plenty of sautéed mushrooms or zucchini. If ricotta is not available cottage cheese provides similar creaminess. Marinara sauce can easily stand in for pizza sauce without losing flavor.
Serving Suggestions
Serve with a crisp Caesar salad or simple mixed greens to balance the hearty flavors. For extra fun put little bowls of olives or banana peppers on the table so everyone can customize their plate. Leftovers make a great quick lunch or even a late-night snack.
Cultural Context
Pizza enchiladas showcase the fun of fusion food using comforting Mexican and Italian favorites. It is a dish born from weeknight necessity and the desire to please even the pickiest eaters. Every family has their own twist mine always doubles the cheese just because.
Frequently Asked Questions
- → Can I make this dish vegetarian?
Yes! Substitute ground beef with lentils or extra vegetables such as mushrooms and spinach for a delicious meat-free option.
- → What cheese varieties work best?
A combination of mozzarella, cheddar, and parmesan delivers rich melted texture and classic pizzeria flavor.
- → Can I prepare the dish ahead of time?
Absolutely. Assemble enchiladas, cover, and refrigerate for up to 24 hours. Bake with sauce and cheese just before serving.
- → Is freezing possible?
Fully cooled enchiladas can be tightly wrapped and frozen for up to 2 months. Reheat at 350°F until heated through and bubbly.
- → What are possible ingredient swaps?
Ground turkey or chicken can replace beef, cottage cheese substitutes for ricotta, and marinara stands in for pizza sauce.