Easy Ground Beef Pizza Enchiladas for a Quick Weeknight Dinner Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are ready to go. Preheat your oven to 375°F (190°C) to ensure it reaches the target temperature by the time the assembly is complete. Prepare the baking dish by lightly greasing it if necessary.

Have your spatula and mixing tools ready, and ensure the ground beef is thawed if it was previously frozen. Clear sufficient space on your counter to lay out the tortillas, making the rolling process quick and efficient.

Instructions

Cooking the beef filling

1. 1Prepare the beef filling
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until fully browned and no longer pink. Drain any excess fat from the skillet. Ensure the meat reaches an internal temperature of 160°F (71°C) to be safely cooked through.
   Look for The beef should be completely browned and crumbly without any raw pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Season the beef with salt and pepper to taste for added depth before rolling.

The ground beef should be fully browned and crumbly. There should be no pink visible in the meat, and the excess fat should be drained off completely. The meat should smell savory and be seasoned to your preference before it is placed into the tortillas for rolling.

Assembling the enchiladas

2. 2Assemble the enchiladas
   Preheat your oven to 375°F (190°C). Lay the flour tortillas flat and spoon the cooked ground beef into the center of each. Roll them tightly and place them seam-side down in a baking dish. Pour the marinara sauce evenly over the top of the rolled tortillas, then cover generously with the shredded mozzarella cheese and arrange the pepperoni slices on top.
   Look for The tortillas should be tightly rolled and arranged snugly in the dish to maintain their shape.
   Tip Use a baking dish that fits the tortillas snugly so they do not unroll during the baking process.

The tortillas should be rolled tightly and placed seam-side down in the baking dish.

The marinara sauce should be spread evenly over the top, and the mozzarella cheese and pepperoni should be distributed to ensure every enchilada gets a generous topping. The assembly should look neat and ready for the oven.

Baking to golden perfection

3. 3Bake until bubbly
   Place the baking dish into the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbling around the edges and the mozzarella cheese is melted and golden brown. Remove the dish from the oven and allow it to rest for 5 minutes before serving to ensure the filling sets properly.
   Look for The cheese should be completely melted, bubbling, and showing golden brown spots.
   Tip If the pepperoni needs more crisping, place the dish under the broiler for 1 minute at the very end.

The final dish should have a bubbling sauce and a golden, melted layer of cheese. The pepperoni slices should be warm and slightly crispy. The entire kitchen should smell aromatic and inviting, indicating that the dish is cooked through and ready to be removed from the oven.

Common mistakes

Avoid overstuffing the tortillas, as this makes them difficult to roll and causes them to break apart in the baking dish. Additionally, ensure the ground beef is drained of excess fat before adding it to the tortillas; too much grease can make the dish feel heavy and cause the sauce to separate.

Finally, do not rush the resting period after baking, as this time is crucial for the structure of the enchiladas to set, ensuring they hold together when served.

How to tell it’s done

The dish is ready when the marinara sauce is visibly bubbling around the sides of the baking dish and the mozzarella cheese has melted completely, showing light golden brown spots on the surface.

The internal temperature of the beef filling should have reached 160°F (71°C) during the initial cooking phase. Let the dish rest for at least 5 minutes before serving to allow the sauce and cheese to settle, which makes the enchiladas much easier to lift and plate.

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