Pizza Enchilada Bake Beef

Pizza Enchiladas combine the best of two comfort worlds into one easy dinner that always wins over both kids and adults. They are loaded with hearty ground beef, pepperoni, and vegetables, plus a creamy dose of ricotta, all wrapped in tortillas and finished off under bubbling cheese and sauce. When I first threw these together on a busy Thursday, we loved the playful twist on classic pizza night and have been making them for game day ever since.

I have found these enchiladas are a real crowd pleaser at gatherings. They fill up hungry teens fast and grown ups love their nostalgic flavor.

Ingredients

• Lean ground beef: brings hearty flavor and soaks up all the pizza goodness choose meat with low fat for less grease
• Diced yellow onion: for sweetness and depth pick firm ones for best flavor
• Green bell pepper: diced for crunch and classic pizza taste find shiny peppers for crisp texture
• Chopped pepperoni: adds salty spicy flavor use a brand with plenty of seasoning
• Chopped garlic: deepens the base flavor fresh cloves are best but jarred works
• Pizza sauce: brings true pizza essence use your favorite jarred or homemade
• Italian seasoning: for lots of herby notes make sure your blend is not old for max punch
• Ricotta cheese: adds creamy richness choose whole milk ricotta for best mouthfeel
• Mozzarella cheese: for melty topping fresh shredded melts best
• Crumbled bacon: smoky bits go a long way choose cooked crispy bacon for even layering
• Large flour tortillas: flexible and easy for rolling always check freshness
• Extra pizza sauce: for saucy topping use a little more if you like extra sauciness
• More shredded mozzarella: for gooey golden finish
• Sliced pepperoni: gives a classic pizzeria look and taste
• More crumbled bacon: adds crunch and smoky richness

Step-by-Step Instructions

Cook the Meat and Veggies:

Brown the ground beef in a large skillet over medium high heat crumbling as you go for even texture When beef is cooked through add diced onions bell peppers and pepperoni Stir and cook until onions look soft and peppers have just softened

Add Garlic and Finish Filling:

Stir in chopped garlic and cook for two minutes so it blooms and flavors the mix Take the skillet off heat

Mix Filling Ingredients:

Add pizza sauce Italian seasoning ricotta mozzarella and crumbled bacon to the skillet Stir the mixture until everything is creamy and well combined

Assemble the Enchiladas:

Lay tortillas flat and spoon an even line of filling down the center of each To keep tortillas from tearing warm them briefly under a damp towel

Roll and Arrange:

Roll each tortilla up firmly tucking in ends if possible Place seam side down on a baking sheet prepared with a little nonstick spray for easy removal

Top and Bake:

Pour pizza sauce evenly over tortillas then sprinkle generously with mozzarella cheese Add pepperoni slices and crumbled bacon over the top Bake in a 375 degree oven for about 20 to 25 minutes The cheese should be fully melted and turning brown around the edges

Serve:

Let cool slightly before serving for easiest slicing Enjoy right out of the oven for the stringiest cheese

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My favorite part is that crumbled bacon layer on top It reminds me of pizza nights growing up when my dad always added extra bacon to his own slice These enchiladas are now my go to for sleepovers because I know everyone leaves happy

Storage Tips

Pizza enchiladas keep well in the fridge for up to three days For the best leftovers let them cool completely before storing to keep tortillas from turning soggy Reheat in the oven at 350 degrees to bring back their crisp edges You can freeze them before baking just remember to wrap tightly and allow a little extra time to bake from frozen

Ingredient Substitutions

No ricotta Keep it simple with all mozzarella and a little extra sauce Swap pepperoni for spicy salami or use chopped cooked chicken for a milder option Gluten free tortillas work just as well Just check your cheese for gluten free status if needed

Serving Suggestions

Serve these enchiladas with a crisp green salad or some garlic roasted broccoli For a fun touch sprinkle a little red pepper flake or fresh basil on top right before serving My family usually enjoys a simple cucumber salad on the side to balance out the richness

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Cultural and Historical Context

Pizza enchiladas perfectly capture the playful American spirit of remixing classics into new hits The casserole format is a nod to Midwest gatherings where comfort rules and adaptability is key This recipe is a great example of how different food traditions come together over a shared table

Recipe FAQs

→ Can I use corn tortillas instead of flour?

Flour tortillas hold the filling and pizza sauce best, but you can substitute with corn tortillas if you prefer a different texture and slight corn flavor. Warm corn tortillas gently before rolling to prevent cracking.

→ What other meats can I use for the filling?

Ground turkey, chicken, or Italian sausage are great alternatives to ground beef. Choose your favorite or mix for extra flavor.

→ Is there a vegetarian option?

Absolutely! Omit the meat and add extra veggies like mushrooms, spinach, or black beans to the ricotta, cheese, and pizza sauce filling.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until melted and warmed through, or microwave for a quick meal.

→ Can I prepare this dish ahead of time?

Yes, assemble the enchiladas and refrigerate them unbaked, covered, for up to one day. Add toppings and bake when ready to serve.

→ What toppings work well for serving?

Sliced green onions, fresh basil, or a dollop of sour cream add great flavor and color when serving.