Pizza Enchiladas (Print Version)

# Ingredients:

→ For the filling

01 - 1 pound lean ground beef

02 - 1 cup yellow onion, diced

03 - 1 medium green bell pepper, diced

04 - 3 oz pepperoni, chopped

05 - 1 tablespoon garlic, chopped

06 - ⅓ cup pizza sauce

07 - 1 tablespoon Italian seasoning

08 - 1 cup ricotta cheese

09 - 1 cup mozzarella cheese, shredded

10 - ⅓ cup bacon, crumbled

11 - 8 large flour tortillas

→ For the topping

12 - 2 cups pizza sauce

13 - 2½ cups mozzarella cheese, shredded

14 - 3 oz pepperoni slices

15 - ¼ cup bacon, crumbled

# Instructions:

01 - Preheat oven to 375°F. In a large skillet over medium-high heat, cook the ground beef, crumbling it well as it browns until fully cooked.

02 - Add diced onions, bell peppers, and chopped pepperoni to the skillet with the beef. Stir well and continue cooking until vegetables have softened, about 5-7 minutes.

03 - Add chopped garlic to the skillet and cook for 2 minutes until fragrant. Remove skillet from heat.

04 - Add pizza sauce, Italian seasoning, ricotta cheese, mozzarella cheese, and crumbled bacon to the skillet. Stir until all ingredients are well combined and cheeses are incorporated.

05 - Lay out flour tortillas and scoop the ground beef mixture down the center of each one. Roll up the tortillas tightly and place seam-side down on a greased baking sheet.

06 - Pour the 2 cups of pizza sauce evenly over the rolled tortillas. Sprinkle with shredded mozzarella cheese, then top with pepperoni slices and crumbled bacon.

07 - Bake for 20-25 minutes until cheese is fully melted and just starting to brown around the edges. Let cool for 5 minutes before serving.

# Notes:

01 - This creative fusion dish combines the best of pizza and Mexican flavors for a fun family dinner.

02 - Make sure to place the tortillas seam-side down to prevent them from unrolling during baking.

03 - You can customize the filling with your favorite pizza toppings like mushrooms, olives, or Italian sausage.

04 - These can be assembled ahead of time and refrigerated, then baked when ready to serve.

Back