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These pizza enchiladas became my secret weapon when I couldn't decide between making pizza or enchiladas for dinner. Instead of choosing, I combined both into this genius mashup that gets everyone excited about dinner. You get all those classic pizza flavors - pepperoni, cheese, Italian seasoning - but wrapped up in tortillas and baked like enchiladas with pizza sauce on top. My kids think I'm some kind of dinner hero when I make these, and honestly, they're so easy that I feel a little guilty taking all the credit.
My neighbor's teenage son, who's notorious for only eating plain cheese pizza, actually asked for seconds when I brought these to their family barbecue. His mom couldn't believe it and immediately asked for the recipe. Now she makes them every Friday night as their family pizza night alternative.
Ingredients
- Lean ground beef: Forms the hearty base that makes these filling enough for dinner
- Classic pizza toppings: Pepperoni, green peppers, and onions bring those familiar pizza flavors
- Ricotta and mozzarella cheese: Creates that creamy, melty texture inside each enchilada
- Pizza sauce: Used both in the filling and as the enchilada sauce on top
- Flour tortillas: Large ones work best for holding all that delicious filling
- Crispy bacon: Because everything's better with bacon, and it adds smoky flavor
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Step-by-Step Instructions
- Building the filling
- Brown your ground beef in a large skillet over medium-high heat, breaking it up into small crumbles as it cooks. Once it's completely browned, add the diced onions, bell peppers, and chopped pepperoni to the pan. Cook everything together until the vegetables are soft and the pepperoni starts getting a little crispy around the edges. Add the garlic and cook for another couple minutes until it smells amazing.
- Creating the mixture
- Remove the skillet from heat and stir in the pizza sauce, Italian seasoning, ricotta cheese, mozzarella, and crumbled bacon. Mix everything together until the cheeses are well distributed and you have this incredible pizza-flavored filling that holds together nicely.
- Assembly process
- Lay out your flour tortillas and spoon a generous amount of the beef mixture down the center of each one. Don't overstuff them or they'll be hard to roll and might burst open during baking. Roll each tortilla up tightly and place them seam-side down on a greased baking sheet.
- The pizza sauce topping
- Pour the remaining pizza sauce over all the rolled enchiladas, making sure each one gets covered. Sprinkle the shredded mozzarella cheese over everything, then top with pepperoni slices and crumbled bacon for that authentic pizza look.
- Baking to perfection
- Bake at 375°F for about 20-25 minutes, until the cheese is completely melted and starting to get golden brown around the edges. The tortillas should be heated through and slightly crispy on the bottom.
I learned through experience that warming the tortillas slightly before rolling makes the whole process much easier. Cold tortillas from the fridge are stiff and crack, but a quick 10 seconds in the microwave makes them pliable and easy to work with.
Perfect Serving Ideas
These are pretty much a complete meal on their own, but they're great with a simple green salad or some garlic bread on the side. The kids love them with a glass of cold milk, while adults might prefer a cold beer or soda. Sometimes I serve them with extra pizza sauce for dipping, though they really don't need it.
Making Them Different
You can customize these just like you would pizza. Try adding mushrooms, black olives, or Italian sausage to the filling. Different cheese combinations work great too - try using a pizza blend or add some parmesan for extra flavor. For a white pizza version, use alfredo sauce instead of pizza sauce and add some spinach to the filling.
Make-Ahead Magic
These are perfect for meal prep because you can assemble them completely and refrigerate before baking. Just add an extra 5-10 minutes to the cooking time if you're starting from cold. You can also freeze the assembled enchiladas before baking - just thaw overnight in the fridge before cooking.
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These pizza enchiladas have become one of those fusion recipes that actually works better than either dish on its own. They have all the comfort food appeal of enchiladas with the familiar, crowd-pleasing flavors of pizza. It's one of those dinners that makes everyone at the table happy, from the pickiest kids to the most adventurous adults who appreciate the creative combination of two beloved comfort foods.
Frequently Asked Questions
- → Can I use different pizza toppings in the filling?
- Absolutely! Try mushrooms, olives, Italian sausage, or any of your favorite pizza toppings. Just make sure to cook vegetables first if using fresh ones.
- → Can I make these ahead of time?
- Yes! Assemble the enchiladas completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 extra minutes to the baking time if cooking from cold.
- → What can I serve with pizza enchiladas?
- A simple green salad, garlic bread, or roasted vegetables work great. Since they're quite hearty, you don't need much on the side.
- → Can I freeze these for later?
- Yes! Assemble and freeze before baking, or freeze leftovers. Thaw overnight in the fridge and bake as directed, adding extra time if needed.
- → How do I prevent the tortillas from getting soggy?
- Make sure your filling isn't too wet, and place the enchiladas seam-side down. The ricotta helps absorb moisture while keeping everything creamy.