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Pizza enchiladas mash up two comfort food favorites into one quick dinner that makes everyone happy. They're stuffed with tasty ground beef, pepperoni, and veggies, then get a creamy ricotta hug before being wrapped in tortillas. Melted cheese and lots of sauce finish it off in the oven. The first time I tossed these together on a hectic Thursday, the whole family loved this fun take on pizza night, and now we make them for every game day.
Whenever I show up with a batch of these, they disappear fast. Teens fill up in no time and adults always ask for the recipe thanks to that childhood flavor vibe.
Tasty Ingredients
- Mozzarella cheese: gives that gooey stretchy finish, shred it yourself for best results
- Pizza sauce: makes things saucy and ties all the pizza flavor together, homemade or from a jar is fine
- Italian seasoning: brings that herby punch, fresh blends taste strongest
- Diced yellow onion: for that sweet base, look for firm ones to get the best flavor
- Crumbled bacon: smoky bites that add crunch, use crispy cooked bacon for best layering
- Ricotta cheese: creamy goodness that softens up the filling, whole milk brings the richest texture
- Chopped pepperoni: salty and spicy, find a brand loaded with spices
- Chopped garlic: ramps up the base, fresh cloves work best though bottled is fine
- Green bell pepper: brings crunch and that pizza kick, pick a shiny, firm one
- Lean ground beef: all the hearty flavor without the grease puddle, pick one with less fat
- Large flour tortillas: use them for rolling, check they're nice and fresh
- Extra pizza sauce: more on top if you like it super saucy
- More shredded mozzarella: for bubbled cheese on top
- Sliced pepperoni: gets you that old-school pizza look
- More crumbled bacon: because more smoky crunch is always better
Easy Directions
- Start with the Toppings:
- Brown ground beef in a big skillet over medium-high heat, stirring a lot to break up the clumps. Toss in onions, green peppers, and chopped pepperoni next. Cook until the peppers just start to soften and onions look see-through.
- Mix in Garlic at the End:
- Put chopped garlic in the pan and stir for a couple minutes until it smells awesome. Take the skillet off the heat.
- Make the Filling Cloudy:
- Add pizza sauce, ricotta, mozzarella, Italian seasoning, and crumbled bacon into the pan. Mix it all until everything's creamy and blended together.
- Fill and Prep the Wraps:
- Lay out the tortillas and scoop filling in a line down the center. If they're stiff, heat them quickly in a damp towel to stop any tearing.
- Roll and Set Up:
- Roll up the tortillas tight, tuck the ends if you want, then put the seam side down on a sprayed baking sheet so they don't stick.
- Top and Pop in Oven:
- Pour pizza sauce all over, then shower with more mozzarella. Add sliced pepperoni and sprinkle more bacon on top. Bake at 375 (°F) for about 20 to 25 minutes — you'll know they're done when the cheese turns golden and bubbly around the edges.
- Let it Rest and Eat:
- Give it a few minutes to cool down for easy slicing. Grab a cheesy slice right away for the best pull.
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I love the extra bacon on top most. Makes me think of pizza nights when my dad would sneak more bacon onto his slices. Now, I bring these out for sleepovers and there's never a crumb left by morning!
Storing It Right
Pizza enchiladas are just fine in your fridge for three days. Let 'em cool first so the tortillas don't go all mushy. Reheat in the oven at 350 to wake up those crispy edges. Want to freeze? Go for it before baking—just wrap tight and bake right from the freezer with a little more time.
Swaps and Switches
No ricotta? All mozzarella and extra sauce works great. Swap out pepperoni for spicy salami or toss in some cooked chicken for a milder bite. Gluten free tortillas are a good sub, but check your cheeses if you're avoiding gluten for sure.
How to Serve
These go great next to a crisp salad or garlicky roasted broccoli. Sprinkle on some red pepper flake or fresh basil if you’re feeling fancy. We usually add a quick cucumber salad on the side to keep things fresh and light.
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A Little Backstory
Making pizza enchiladas is totally in the spirit of mashing up food favorites here in the US. The casserole style nods to Midwestern family meals where everything's about sharing and leftovers. This dish truly shows how different food roots can come together to make something everyone looks forward to.
Recipe FAQs
- → Can I switch to corn tortillas?
Flour tortillas work best for holding the sauce and filling, but corn tortillas can be swapped in for a slightly different texture. Make sure to warm them first to prevent breaking.
- → What meats can replace beef?
Try ground turkey, chicken, or Italian sausage instead of beef. You can even mix different meats for extra taste.
- → Can this be made vegetarian?
Of course! Skip the meat and load up on veggies like spinach, mushrooms, or black beans alongside the cheese and ricotta filling.
- → How do I store leftovers and heat them up?
Place leftovers in a sealed container in the fridge for 3 days max. To reheat, pop them into the oven at 350°F or microwave for quick results.
- → Can I prep this ahead?
Sure thing! Assemble the dish, wrap it up, and refrigerate unbaked for up to one day. Add toppings and bake fresh when you’re ready to eat.
- → What are some good toppings for serving?
Garnish with green onions, fresh basil, or a dollop of sour cream for a flavorful finish.