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

Before you start

Before beginning, ensure all ingredients are measured and ready to go. Preheat the oven to 375°F (190°C) so it is fully heated by the time the assembly is finished. Have the casserole dish nearby and clear adequate space on the counter for rolling the tortillas.

If the ground beef is frozen, thaw it completely in the refrigerator before starting, and remember to wash hands and surfaces thoroughly after handling raw meat to maintain food safety standards in the kitchen.

Instructions

Brown the beef

1. 1Prepare the beef filling
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a spatula, until browned and no longer pink. Ensure the meat reaches an internal temperature of 160°F (71°C) to be fully cooked. Drain any excess fat if desired.
   Look for The beef is browned and cooked through.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a meat masher to get the beef into fine, even crumbles.

The ground beef should be fully browned with no pink remaining. The texture should be finely crumbled to ensure it fits easily into the tortillas. Check that all excess liquid or fat has been drained so the final dish is not greasy.

Assemble the enchiladas

2. 2Assemble the enchiladas
   Spoon a portion of the cooked beef into the center of each flour tortilla. Roll each tortilla tightly and place them seam-side down into a large casserole dish. Arrange them snugly to ensure they hold their shape during the baking process.
   Look for The tortillas are tightly rolled and packed into the dish.
   Tip Warm the tortillas slightly in the microwave first to make them more pliable.

Each tortilla should be rolled tightly with a consistent amount of filling. They should sit seam-side down in the casserole dish to prevent them from opening. The arrangement should look uniform and compact.

Bake the casserole

3. 3Top and bake
   Pour the marinara sauce evenly over the rolled tortillas. Sprinkle the shredded mozzarella cheese generously on top, then arrange the pepperoni slices over the cheese. Place the casserole dish into an oven preheated to 375°F (190°C) and bake for 15 to 20 minutes, or until the cheese is bubbling and golden brown.
   Look for The cheese is melted, bubbly, and slightly browned on top.
   Tip Broil for the final minute if a more charred, crispy pepperoni finish is desired.

The cheese should be melted, bubbling, and golden in spots. The pepperoni should look slightly crispy. The aroma should be savory and inviting, with the smell of toasted cheese and tomato sauce filling the kitchen.

Common mistakes

A common mistake is overcrowding the casserole dish, which can lead to soggy tortillas. Ensure there is just enough room to fit the rolls without squishing them too tightly.

Another issue is using too much sauce, which can make the bottom of the tortillas overly soft; apply the marinara in an even layer but avoid drowning the dish.

Finally, ensure the beef is properly seasoned; since the tortillas and cheese are relatively neutral, the beef needs enough salt and seasoning to carry the flavor of the entire meal.

How to tell it’s done

The dish is finished when the cheese is completely melted and bubbling across the entire surface of the casserole. The edges of the pepperoni slices should appear slightly crisp and darkened.

Since the beef was cooked to 160°F (71°C) during the initial browning phase, the final baking is primarily to heat the components through and melt the cheese. Let the dish rest for about 5 minutes before serving to allow the sauce to settle and make portioning easier.

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