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

Before you start

Before beginning this recipe, ensure that all your ingredients are measured and ready. If you are using a block of mozzarella, shred it beforehand so it is ready to be added to the filling and the topping.

Preheat your oven to 375°F (190°C) so it is ready to go as soon as your enchiladas are assembled. Having your baking dish nearby and greased will make the assembly process much smoother and more efficient.

Instructions

Browning the beef

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 it is fully browned and no longer pink. Drain any excess fat. Stir in the pizza sauce and simmer for 2 minutes. Ensure the meat reaches an internal temperature of 160°F (71°C) to be safely cooked.
   Look for The meat is browned and the sauce is bubbling.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a meat thermometer to ensure the beef reaches the safe temperature.

The ground beef should be thoroughly browned with no pink remaining. Once you add the pizza sauce, let it simmer until the mixture is thick enough to hold its shape inside the tortillas. The aroma should be savory and fragrant, indicating that the flavors of the sauce have properly integrated with the meat, creating a robust base for your enchiladas.

Assembling the rolls

2. 2Assemble the enchiladas
   Preheat your oven to 375°F (190°C). Lay out the tortillas and spoon a portion of the beef and sauce mixture into the center of each. Add a sprinkle of shredded mozzarella to each tortilla, then roll them tightly. Place the rolled tortillas seam-side down into a 9-inch baking dish until the dish is filled.
   Look for The tortillas are rolled tightly and fit snugly in the dish.
   Tip Place the seam side down to prevent the enchiladas from unrolling during baking.

Ensure each tortilla is rolled tightly with the seam side facing down in the baking dish. This prevents them from unrolling while they bake. The tortillas should fit snugly against each other.

At this stage, the dish should look organized and compact, with all the beef filling safely contained within the soft flour wrappers, ready for the final layer of cheese and toppings.

Baking to perfection

3. 3Bake and serve
   Top the assembled enchiladas with the remaining mozzarella cheese and arrange the pepperoni slices over the top. Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly golden. Remove from the oven and let rest for 5 minutes before serving to ensure the structure sets.
   Look for The cheese is melted and bubbling at the edges.
   Tip Watch the pepperoni closely during the last few minutes to prevent burning.

The final phase is complete when the cheese is fully melted and shows golden brown spots. The pepperoni should look slightly darkened and crisp. The entire dish should be bubbling at the edges of the pan. Once you remove it from the oven, let it stand for the required resting time to ensure the cheese sets and makes serving much easier.

Common mistakes

Avoid overfilling the tortillas, as this can cause them to burst open during the rolling or baking process. Use a moderate amount of the beef mixture to ensure you can roll them tightly and keep them closed.

Another common mistake is failing to drain the fat from the ground beef; excess grease can make the dish feel heavy and cause the tortillas to become soggy rather than perfectly tender and delicious.

How to tell it’s done

The pizza enchiladas are done when the cheese is completely melted and bubbling across the entire surface of the dish. The pepperoni should be slightly crisp around the edges.

Since the ground beef was already cooked to 160°F (71°C) during the filling preparation phase, the oven time is primarily to melt the cheese and warm the tortillas through. Let the dish rest for 5 minutes after removing it from the oven to allow the filling to set slightly before serving.

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