Pizza Enchiladas: A Cheesy, Comforting Mashup for Family Dinners or Game Day!
Get ready to unite two beloved comfort foods into one incredibly satisfying dish: Pizza Enchiladas! This ingenious mashup combines the zesty, cheesy goodness of pizza with the hearty, saucy appeal of enchiladas. Featuring seasoned ground beef, vibrant vegetables, a rich tomato sauce, and plenty of melty cheese, all rolled in tortillas and baked to bubbly perfection, it’s a guaranteed crowd-pleaser for family dinners, game day gatherings, or any time you need a comforting meal that delivers big on flavor.
Why These Pizza Enchiladas Are a Must-Make
- Ultimate Comfort Food Hybrid: Combines the best elements of pizza and enchiladas in one dish.
- Flavor-Packed Filling: Savory beef, aromatic veggies, and Italian spices create a rich base.
- Gooey, Melty Cheese: Abundant cheese layers ensure a luscious, satisfying texture.
- Feeds a Crowd: A generous casserole perfect for family meals or entertaining.
- Easy to Customize: Adapt with your favorite pizza toppings or protein.
What You’ll Need
Gather these delicious ingredients to craft your Cheesy Pizza Enchiladas:
Ingredients:
For the Filling:
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and freshly ground black pepper to taste
For Assembly & Baking:
- 1 tbsp olive oil
- 1 (15 oz) can tomato sauce
- ½ cup water or chicken broth
- 1 tsp granulated sugar (optional, to balance acidity)
- 8-10 medium flour tortillas (8-inch size)
- 2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese (or extra mozzarella)
- ½ cup mini pepperoni slices (optional, but highly recommended!)
- Fresh parsley or basil, chopped, for garnish (optional)
Instructions: Roll, Sauce, and Bake to Pizza Enchilada Perfection!
1. Prepare the Filling:
In a large skillet, cook the lean ground beef over medium-high heat, breaking it up with a spoon, until fully browned. Drain off any excess grease. Add the diced yellow onion and diced green bell pepper to the skillet with the cooked beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent. Add the minced garlic, dried Italian seasoning, onion powder, and garlic powder. Cook for 1 minute more until fragrant. Remove from heat. Taste and season the filling with salt and freshly ground black pepper as needed.
2. Prepare the Sauce:
In a medium saucepan, combine the 15 oz can tomato sauce, ½ cup water or chicken broth, and 1 tsp granulated sugar (if using). Stir well. Bring to a gentle simmer over medium-low heat, stirring occasionally. Cook for 5-7 minutes to allow flavors to meld. Remove from heat.
3. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour about ½ cup of the prepared tomato sauce into the bottom of the baking dish and spread it evenly.
Lay one flour tortilla flat. Spoon about ¼ to ½ cup of the beef and vegetable filling down the center of the tortilla. Sprinkle about 2 tablespoons of shredded mozzarella cheese and a few mini pepperoni slices (if using) over the filling. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, placing them snugly side-by-side in the dish.
4. Sauce and Top with Cheese:
Pour the remaining tomato sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining shredded mozzarella cheese and shredded provolone cheese generously over the top of the sauced enchiladas. If desired, scatter a few extra mini pepperoni slices on top of the cheese.
5. Bake to Bubbly Perfection:
Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are lightly golden. If you want extra browning on the cheese, you can broil for the last 1-2 minutes (watch carefully!).
6. Rest and Serve:
Remove the Pizza Enchiladas from the oven. Let them rest for 5-10 minutes before serving. This allows the sauce and cheese to set slightly, making them easier to scoop. Garnish with fresh chopped parsley or basil if desired. Serve hot and enjoy this cheesy, comforting mashup!
Tips for Pizza Enchilada Success
- Don’t Overfill Tortillas: A common mistake! Too much filling will make them hard to roll tightly. A good balance is key.
- Warm Tortillas (Optional but helpful): Briefly warming the tortillas in the microwave (10-15 seconds) or a dry skillet makes them more pliable and easier to roll without cracking.
- Cheese Blend: Mozzarella and provolone create that classic “pizza pull.” You can also experiment with a sprinkle of Parmesan or a Mexican blend.
- Spice it Up: Add a pinch of red pepper flakes to the meat filling or the sauce for extra heat.
- Add Veggies: Feel free to incorporate other finely diced, cooked veggies into the meat filling, such as mushrooms, black olives, or even a touch of spinach.
- Serving Suggestions: These are a meal in themselves, but a simple green salad or a side of garlic bread would be great accompaniments.
- Make Ahead: You can assemble the entire casserole (without baking) up to a day in advance. Cover and refrigerate. Add about 10-15 minutes to the baking time if baking from cold.
These Pizza Enchiladas are a fun, flavorful, and incredibly satisfying dish that’s sure to become a new favorite in your family’s meal rotation!