Pizza Enchiladas Ultimate Comfort (Print Version)

# Ingredients:

→ Filling

01 - 450 grams lean ground beef
02 - 1 yellow onion, diced
03 - 1 green bell pepper, diced
04 - 115 grams pepperoni, sliced
05 - 2 cloves garlic, chopped

→ Sauce and Cheese Mixture

06 - 680 grams pizza sauce, divided
07 - 2 teaspoons Italian seasoning
08 - 425 grams ricotta cheese
09 - 200 grams shredded mozzarella cheese, divided
10 - 4 slices bacon, cooked and crumbled

→ Assembly

11 - 8-10 large flour tortillas (burrito size)

# Instructions:

01 - Preheat oven to 190°C. Lightly grease a 23 x 33 cm baking dish to prevent sticking.
02 - In a large skillet over medium-high heat, add the ground beef and crumble with a spatula. Cook until evenly browned, about 6-8 minutes. Drain excess fat.
03 - Add diced onion, green bell pepper, and sliced pepperoni to the skillet. Cook, stirring occasionally, until vegetables are softened, approximately 5 minutes.
04 - Stir in chopped garlic and cook, stirring constantly, for 1-2 minutes until aromatic.
05 - Remove skillet from heat. Add 340 grams pizza sauce, Italian seasoning, ricotta cheese, 100 grams shredded mozzarella, and crumbled bacon. Stir thoroughly until integrated.
06 - Arrange flour tortillas on a clean surface. Spoon about 120 milliliters of filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
07 - Pour remaining pizza sauce over the rolled tortillas. Sprinkle with remaining mozzarella cheese, extra pepperoni slices, and additional crumbled bacon if desired.
08 - Transfer baking dish to the center rack of the oven. Bake for 20-25 minutes, or until cheese is melted and bubbly and enchiladas are thoroughly heated.
09 - Allow to cool for several minutes before serving. Serve hot, accompanied by a fresh salad or extra sauce if preferred.

# Notes:

01 - For a vegetarian option, substitute ground beef with canned lentils and add mushrooms, zucchini, or spinach.
02 - For bolder flavor, try a cheese blend of mozzarella, parmesan, and cheddar.
03 - To add heat, mix in red pepper flakes or a splash of hot sauce with the filling.
04 - Marinara sauce or cottage cheese can be used as alternatives for pizza sauce or ricotta.
05 - Assemble ahead and refrigerate up to 24 hours before baking. Add sauce and cheese prior to baking.
06 - Cooled enchiladas freeze well for up to 2 months. Reheat in oven at 175°C until hot and bubbling.

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