Cheesy Pizza Enchiladas for a Quick Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready for use. Preheat the oven to 375°F (190°C) so it is ready for the baking phase.

Clear a workspace for assembling the dish and have a clean metal spatula ready for transferring the finished portions to plates.

If using refrigerated meat, take it out of the fridge about 15 minutes before cooking, but never exceed 30 minutes at room temperature.

Instructions

Browning the filling

1. 1Prepare the filling
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until the meat is fully browned and no longer pink. Drain excess fat if necessary. Ensure the internal temperature reaches at least 160°F (71°C) to ensure it is cooked through. Stir in the enchilada sauce and remove from heat.
   Look for The beef should be browned and the sauce slightly thickened.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcook the beef to keep it tender inside the enchiladas.

The ground beef should be completely browned and crumbled, with no pink remaining. The sauce should be well-incorporated, coating the meat evenly. The mixture should be thick enough to hold its shape when placed in the baking pan.

Assembling the dish

2. 2Assemble the enchiladas
   Preheat the oven to 375°F (190°C). Spoon the beef mixture into the baking pan and arrange the mozzarella cheese and pepperoni slices evenly over the top.
   Look for The pan should be filled with the mixture and topped evenly.
   Tip Distribute the pepperoni evenly so every portion gets a piece.

The beef mixture should be spread evenly in the pan. The cheese should be distributed to cover the entire surface, and the pepperoni slices should be placed in a single layer to ensure uniform crisping and a consistent pizza flavor.

Baking to perfection

3. 3Bake and serve
   Place the baking pan in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly browned on top. Remove from the oven and let the dish rest for 5 minutes before serving with a spatula to maintain the integrity of the cheese pull.
   Look for The cheese should be golden and bubbling throughout the pan.
   Tip Letting the dish rest helps the sauce thicken so it does not run when served.

The cheese should be bubbling and golden brown. The center of the pan should be hot, and the edges should show a slight caramelization of the sauce. The dish is ready once it has rested for 5 minutes.

Common mistakes

A common mistake is using too much sauce, which can lead to a watery dish. Ensure the beef is well-drained after browning to prevent excess grease.

Another error is failing to let the dish rest; resting for 5 minutes allows the sauce and cheese to stabilize, making it much easier to lift a neat portion with the spatula.

How to tell it’s done

The dish is ready when the cheese is fully melted and shows light golden-brown spots on the surface. The internal temperature of the filling should be at least 160°F (71°C) to ensure the beef is cooked through.

The sauce should be bubbling around the edges of the pan, and the pepperoni should be slightly crisped.

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