Pizza Enchiladas Cheesy Comfort (Printer-Friendly Version)

Savory beef, pepperoni, and mozzarella wrapped in tortillas bring cozy, kid-approved comfort to your next dinner.

# Required Ingredients:

→ Filling

01 - 500 g lean ground beef
02 - 1 medium yellow onion, diced
03 - 1 green bell pepper, diced
04 - 80 g pepperoni slices, chopped
05 - 2 garlic cloves, minced
06 - 120 ml pizza sauce
07 - 1 teaspoon Italian seasoning
08 - 200 g whole milk ricotta cheese
09 - 160 g shredded mozzarella cheese
10 - 60 g cooked bacon, crumbled

→ Assembly and Topping

11 - 8 large flour tortillas
12 - 120 ml pizza sauce
13 - 80 g shredded mozzarella cheese
14 - 30 g pepperoni slices
15 - 30 g cooked bacon, crumbled
16 - Cooking spray (olive oil or neutral oil)

# Step-by-Step Instructions:

01 - In a large skillet over medium-high heat, cook the ground beef, breaking it apart, until fully browned with no pink remaining. Drain excess fat to avoid a greasy filling.
02 - Add diced onion, green bell pepper, and chopped pepperoni to the skillet. Cook for 5–7 minutes until the onion is translucent and peppers have softened.
03 - Stir in the minced garlic and Italian seasoning. Cook for 2 minutes, ensuring the garlic is fragrant but not browned.
04 - Remove skillet from heat. Mix in 120 ml pizza sauce, ricotta, 160 g mozzarella, and 60 g crumbled bacon. Stir until cheese is just melted and the mixture is uniform.
05 - Lay flour tortillas on a clean surface. Spoon an equal amount of the filling down the center of each tortilla.
06 - Roll tortillas tightly and place seam side down in a lightly greased baking dish to help maintain their shape.
07 - Pour remaining pizza sauce evenly over the enchiladas. Top with mozzarella, additional pepperoni slices, and the rest of the crumbled bacon.
08 - Bake in a preheated oven at 190°C for 20–25 minutes, or until the cheese is fully melted, bubbly, and golden at the edges.
09 - Remove the dish from the oven and let it rest for 5 minutes before serving to allow the filling to set.

# Handy Cooking Tips:

01 - Warm tortillas prior to filling for easier rolling and to reduce splitting.
02 - Freshly shredded mozzarella melts more smoothly than pre-grated cheese.
03 - Enchiladas can be assembled in advance, refrigerated up to 24 hours, and baked when ready.
04 - Store leftovers tightly covered in the refrigerator and reheat in a hot oven or air fryer to preserve texture.
05 - For a lighter version, ground turkey or lentils can replace beef; any sautéed vegetables may be added to customize.

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