Cheesy Ground Beef Pizza Enchiladas for Easy Weeknight Comfort Step-by-step instructions

Before you start

Before beginning, ensure the workspace is clean and all ingredients are measured and ready. Preheat the oven to 375°F (190°C) so it is ready for baking. Have the baking dish clean and nearby, and ensure the skillet is large enough to brown the beef comfortably without overcrowding.

Having the cheese shredded and the pepperoni sliced beforehand will make the assembly process much faster and more organized, allowing for a smooth transition from cooking the filling to assembling the enchiladas for the oven.

Instructions

Browning the Meat

1. 1Prepare the meat filling
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until it is fully browned and no longer pink. Drain any excess fat from the skillet. Continue cooking until the internal temperature reaches 160°F (71°C) to ensure it is thoroughly cooked.
   Look for The beef should be browned and crumbly with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Season the beef with salt and pepper to taste while cooking for extra flavor.

The ground beef should be completely browned, showing a deep color and a crumbly texture. Ensure that all pink has disappeared and the meat is thoroughly cooked. Drain any accumulated liquid or fat from the skillet to keep the filling clean and flavorful. Once the beef reaches the required temperature, it is ready to be used as the primary filling for the tortillas.

Assembling the Dish

2. 2Assemble the enchiladas
   Spread a thin layer of marinara sauce on the bottom of a baking dish. Take each flour tortilla, spoon a portion of the cooked ground beef into the center, and roll it tightly. Place the rolled tortillas seam-side down in the prepared baking dish until the dish is full.
   Look for Tortillas should be rolled tightly to ensure they hold their shape during baking.
   Tip Use a standard rectangular baking dish for an even fit.

Each tortilla should be rolled tightly around the beef filling and placed seam-side down in the baking dish. This arrangement is crucial for keeping the enchiladas intact during the cooking process.

Ensure the tortillas are packed closely together to prevent them from unrolling. The bottom of the baking dish should have a light coating of sauce to prevent sticking and add moisture to the underside of the tortillas.

Baking to Perfection

3. 3Top and bake
   Pour the remaining marinara sauce evenly over the arranged enchiladas. Sprinkle the shredded mozzarella cheese over the top and layer with pepperoni slices. Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the cheese is melted and bubbling and the sauce is hot throughout.
   Look for The cheese should be melted and lightly browned in spots.
   Tip Let the dish rest for 5 minutes after removing from the oven to allow the sauce to set.

The final phase involves adding the sauce, cheese, and pepperoni, then baking until the cheese is perfectly melted. The top should appear golden and bubbly, and the aroma should be savory and inviting. Once the dish is removed from the oven, it should be allowed to sit for a few minutes to ensure the cheese sets slightly, which makes serving much cleaner and more professional.

Common mistakes

A common mistake is failing to drain the excess fat from the skillet after browning the beef, which can lead to an overly oily dish. Another error is overfilling the tortillas, which makes them difficult to roll and causes them to burst during baking.

Be careful not to use too much sauce on the bottom of the dish, as this can make the bottom of the tortillas soggy. Finally, neglecting to let the dish rest before serving can make it difficult to maintain the structure of the enchiladas when lifting them with a spatula.

How to tell it’s done

The dish is considered done when the cheese is fully melted, bubbling, and showing signs of light browning. The marinara sauce should be heated through and simmering around the edges of the baking dish.

Since the ground beef was previously cooked to an internal temperature of 160°F (71°C), the baking time is primarily focused on melting the cheese and heating the components together. After removing from the oven, allow the dish to rest for 5 minutes, which helps the contents settle and makes it easier to serve without the enchiladas falling apart.

• Ground meat: 160°F (71°C) in the thickest part