Easy Pizza Enchiladas with Ground Beef and Mozzarella Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready to go. Brown the ground beef in a large skillet until it reaches the safe internal temperature of 160°F (71°C), then set it aside to cool slightly. Clear a clean, flat workspace for rolling the tortillas.

Preheat your oven to 375°F (190°C) so it is fully heated by the time the assembly is complete. Having your baking dish nearby will make the transition from the rolling station to the oven seamless and organized.

Instructions

Browning the beef

1. 1Prepare the filling
   Heat a large skillet over medium-high heat and add the ground beef. Cook, breaking it apart with a spatula, until browned and fully cooked through. Ensure the internal temperature reaches 160°F (71°C) to guarantee safety. Drain any excess grease from the skillet before proceeding to assemble the enchiladas.
   Look for The beef should be browned throughout with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a lean ground beef to reduce the amount of excess fat that needs draining.

The ground beef should be deeply browned and fragrant, with all pink color completely gone. The fat should be rendered and drained away, leaving a savory, crumbly texture that is ready to be seasoned and wrapped. The skillet should be clean of excess grease before you begin assembling the rolls.

Rolling and arranging

2. 2Assemble the enchiladas
   Lay out the flour tortillas on a clean surface. Divide the cooked ground beef and pepperoni slices evenly among the tortillas. Roll each tortilla tightly and place them seam-side down in a 9x13-inch baking dish. Pour the marinara sauce over the top of the arranged rolls, ensuring they are well-coated.
   Look for Arrange the rolls tightly in the pan to prevent them from unrolling during baking.
   Tip You can slightly warm the tortillas in the microwave for 10 seconds to make them more pliable and easier to roll.

Each tortilla should be rolled tightly with the beef and pepperoni inside, looking like neat, compact cylinders. When placed in the baking dish, they should be snug enough to support each other but not so tight that they tear. The sauce should be distributed evenly to ensure every part of the tortilla is covered.

Final bake

3. 3Bake and serve
   Top the enchiladas with the shredded mozzarella cheese. Place the baking dish in a preheated oven at 375°F (190°C) and bake for 15 to 20 minutes, or until the cheese is melted, bubbling, and beginning to turn golden brown. Remove from the oven and allow to rest for 5 minutes before serving.
   Look for The cheese should be completely melted and bubbling across the surface.
   Tip For an extra crispy top, place the baking dish under the broiler for the final 1-2 minutes of cooking.

The final dish should look vibrant and inviting, with the mozzarella cheese transformed into a molten, golden layer covering the saucy rolls.

The edges of the marinara should be bubbling, and the aroma of roasted pepperoni and melted cheese should fill the kitchen. The dish is ready to be removed once the top is perfectly golden.

Common mistakes

A common mistake is using too much sauce, which can lead to soggy tortillas. Use just enough to coat the rolls, allowing the top to remain exposed so the cheese can brown properly. Another error is overstuffing the tortillas, which makes them difficult to roll and prone to breaking.

Keep the filling portions consistent to ensure even cooking. Finally, do not rush the cooling process; letting the dish rest for five minutes is essential for serving clean slices without the filling spilling out entirely.

How to tell it’s done

The pizza enchiladas are ready when the mozzarella cheese is thoroughly melted, bubbling, and displays light golden-brown spots across the top. The marinara sauce should be simmering around the edges of the baking dish.

Since the ground beef was fully cooked prior to assembly, you are primarily looking for the cheese to achieve a perfect, stretchy consistency and for the tortillas to be heated through. Allow the dish to rest for five minutes after removing from the oven to let the sauce settle.

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