Pizza Enchiladas Cheesy Comfort (Print Version)

# Ingredients:

→ Main Components

01 - 450 grams lean ground beef
02 - 1 medium yellow onion, diced
03 - 1 green bell pepper, diced
04 - 60 grams pepperoni, chopped
05 - 2 garlic cloves, minced
06 - 425 grams pizza sauce, divided
07 - 2 teaspoons Italian seasoning
08 - 240 grams ricotta cheese
09 - 200 grams shredded mozzarella cheese, divided
10 - 4 slices bacon, cooked and crumbled
11 - 6 large flour tortillas

→ Toppings

12 - Additional pepperoni slices, for topping
13 - Additional crumbled bacon, for topping
14 - Cooking spray, for greasing

# Instructions:

01 - Preheat the oven to 190°C. Lightly grease a large baking dish with cooking spray.
02 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until thoroughly browned. Drain excess fat.
03 - Add diced onion, bell pepper, and chopped pepperoni to the skillet. Sauté until vegetables are softened, approximately 5 to 7 minutes.
04 - Add minced garlic to the skillet. Continue cooking for 2 minutes until fragrant.
05 - Remove skillet from heat. Stir in 120 milliliters pizza sauce, Italian seasoning, ricotta cheese, 100 grams mozzarella, and crumbled bacon. Mix thoroughly until combined.
06 - Place tortillas on a clean surface. Spoon generous portions of the beef mixture along the center of each tortilla. Roll tightly and arrange seam-side down in the prepared dish.
07 - Pour remaining pizza sauce evenly over the filled tortillas. Sprinkle with remaining mozzarella cheese. Add pepperoni slices and additional crumbled bacon on top.
08 - Transfer dish to the oven. Bake for 20 to 25 minutes until cheese is melted, bubbling, and lightly golden.
09 - Allow to cool briefly before serving.

# Notes:

01 - Warm tortillas gently to prevent cracking before rolling.
02 - Customize with mushrooms, zucchini, or olives if desired. Substitute ground turkey, chicken, or vegetarian proteins as preferred.
03 - Mozzarella blends well with provolone or Monterey Jack; cottage cheese may be used in place of ricotta.
04 - For vegetarian adaptation, use lentils or tempeh in place of ground beef.
05 - Serve alongside a crisp green salad, roasted broccoli, or a slice of garlic bread.
06 - Leftovers keep refrigerated up to 3 days; reheat in oven or air fryer for optimal texture.
07 - To freeze, wrap individual enchiladas and store for up to 2 months. Reheat directly from frozen, adding extra sauce if needed.

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