Concept, Flavor Profile & What to Aim For
The idea behind Pizza Enchiladas is:
Use flour tortillas (or large soft tortillas) as your “enchilada wrapper.”
Fill with a savory ground beef + vegetable + cheese + pizza/Italian seasoning mixture (i.e. pizza flavors inside).
Roll up and place seam‑side down in a baking dish.
Smother with pizza sauce (or a hybrid “pizza‑enchilada” sauce) and top generously with mozzarella / other melting cheese, pepperoni slices, bacon, etc.
Bake until bubbly, the tortillas are cooked, and the top is beautifully browned.
Serve warm so the flavors meld, and the cheese stays stretchy.
A good recipe should deliver: well‑seasoned beef filling, soft but not soggy tortillas, a sauce that complements both Mexican and Italian flavor profiles, and a cheesy, slightly crisp top.
Some of the recipes describe filling with ricotta + mozzarella inside, and then topping with more cheese, pepperoni, and bacon.
Recipes by Clare
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LiLi Cooks
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Graceful Flavors
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Others emphasize draining excess moisture, baking at ~375°F (≈190°C) until golden, and letting rest briefly before slicing.
LiLi Cooks
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SavorySplash
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With that in mind, here’s a full version you can follow.
Ingredients & Ingredient Notes
Below is a robust ingredient list (makes about 8 enchiladas) along with what each part contributes and optional substitutes.
Filling / Interior Ingredients
Ingredient Approx Amount Role & Notes Substitutes / Variations
Ground beef (lean) 1 lb (≈ 450 g) Base protein—seasoned and crumbled You may use ground pork, turkey, or a mix
Diced onion 1 cup (½ medium onion) Adds sweetness, moisture, flavor Shallots, red onion work too
Diced green bell pepper 1 medium Adds freshness, texture, color Use red or yellow bell pepper, or omit
Chopped pepperoni 3 oz (≈ 80 g) Gives that “pizza” punch inside You can omit or replace with cooked sausage or salami
Minced garlic 1 Tbsp Aromatic depth Garlic powder if fresh not available
Pizza sauce (or hybrid sauce) ⅓ cup Binds filling and brings tomato flavor You could use enchilada sauce or marinara (thin)
Italian seasoning 1 Tbsp Herbs to bridge “pizza” flavor Use oregano + basil mix or “pizza seasoning”
Ricotta cheese 1 cup Creamy binder inside filling Cottage cheese or mascarpone or cream cheese (thinned)
Shredded mozzarella cheese 1 cup Melty interior cheese Use a blend (mozzarella + provolone)
Crumbled bacon ⅓ cup Adds smoky richness Omit or use cooked pancetta
Tortillas & Wrap
Large flour tortillas, about 8 tortillas (each one to wrap the filling)
LiLi Cooks
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(Optional) Lightly grease or spray the baking dish so tortillas don’t stick.
Sauce & Toppings (for finishing)
Pizza sauce, about 2 cups (to cover the top and help moisten)
LiLi Cooks
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SavorySplash
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More mozzarella cheese for topping (2½ cups)
SavorySplash
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Graceful Flavors
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Pepperoni slices or extra bacon for garnish (optional)
Recipes by Clare
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Fresh basil, cilantro or parsley for garnish
(Optional) Parmesan cheese for extra flavor
Equipment & Prep Notes
You will need:
A large skillet (for browning beef and sautéing vegetables)
Baking dish / casserole dish (approx 9×13 in or similar)
Mixing bowl
Knife & cutting board
Measuring cups & spoons
Spoon or spatula
Oven preheated
Foil or lid (optional for tenting)
Cooling rack
Prep tips:
Preheat oven early (e.g. to ~375°F / 190°C) so everything is ready to go.
Drain excess fat / moisture from beef & vegetables so the filling is not watery.
Warm tortillas a few seconds (in microwave or wrapped in cloth) to make them pliable and reduce cracking when rolling.
Organize assembly: have filling, sauce, cheese, tortillas ready so you can work efficiently.
If filling is very moist, reduce a bit of sauce or let the beef mixture cook slightly longer to evaporate excess liquid.
Step‑by‑Step Instructions
Here is a detailed, sequential method, with tips for each major phase.
1. Preheat & set up
Preheat oven to 375 °F (≈190 °C) (many of the pizza enchilada recipes use this temperature).
LiLi Cooks
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SavorySplash
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Lightly grease your baking dish.
2. Brown beef & sauté vegetables
In skillet over medium-high heat, add ground beef and break it apart. Cook until browned and no pink remains.
Drain off any excess fat.
Add diced onion, green bell pepper, and chopped pepperoni to the beef. Sauté until vegetables are softened (3–5 minutes).
Add minced garlic and cook ~1 minute until fragrant.
Remove from heat at this point.
3. Build / mix the filling
Into the skillet (or mixing bowl), stir in pizza sauce, Italian seasoning.
Add ricotta cheese and mix until smooth and well distributed.
Add shredded mozzarella and crumbled bacon; stir to combine gently.
Taste and adjust seasoning (salt, pepper) as needed.
4. Warm tortillas and assemble rolls
If tortillas are stiff, warm briefly (e.g. microwave ~10–15 sec wrapped in a damp cloth) so they’re pliable.
Lay one tortilla flat, spoon a generous amount of the filling along the center (leaving margins so it doesn’t overflow).
Roll the tortilla tightly, seam side down, forming a filled enchilada.
Continue until you’ve used all tortillas and filling.
5. Arrange in baking dish & apply sauce
Place the rolled enchiladas seam-side down in your prepared dish.
Pour the remaining pizza sauce over the top, covering the tortillas well so they stay moist when baking.
Sprinkle remaining mozzarella cheese.
Place pepperoni slices and extra bacon on top if using.
6. Bake
Bake uncovered in preheated oven for 20–25 minutes, or until cheese is melted, sauce is bubbling, and edges of tortillas are slightly crisp and golden. Many sources use 20–25 min.
LiLi Cooks
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If the top browns too fast, tent with foil in the last 5 minutes.
7. Rest & serve
Remove from oven, let it rest ~5 minutes (this helps the sauce set slightly and makes slicing neater).
Garnish with fresh basil / cilantro / parsley.
Serve warm. You can also offer sides like a salad, rice, beans, or chips.
Time Estimate & Workflow Table
Step Estimate
Preheat & olive oil / dish prep ~5 min
Brown beef & cook vegetables ~7–10 min
Mix filling ~3 min
Warm tortillas & assemble rolls ~8 min
Arrange, sauce, cheese topping ~3 min
Bake ~20–25 min
Rest & serve ~5 min
Total active time ~35–40 min
Total including bake & rest ~55 min to 1 hour
If you prep the filling ahead or warm tortillas in advance, the time shrinks further.
Tips, Variations & Troubleshooting
Tips for success
Don’t overfill the tortillas — leave edge margins so the filling doesn’t leak when rolled.
Evenly distribute filling so each roll gets a mix of beef, cheese, pepperoni, vegetables.
Drain fat from beef & sauté carefully so the filling isn’t overly greasy.
Use good quality pasta / pizza sauce as the flavor of sauce will shine.
Warm tortillas helps prevent cracking during rolling.
Tent with foil if edges are browning too fast.
Let it rest so slices stay coherent and sauce doesn’t run.
Common problems & fixes
Problem Likely Cause Fix / Prevention
Tortillas crack or tear Cold/stiff tortillas Warm tortillas briefly before rolling
Filling leaks out Overfilled or seams not sealed Use less filling, roll tighter, tuck edges
Bottom soggy Sauce pooling or dish not greased well Grease dish, pour sauce carefully, let rest
Center undercooked Bake time too short or filling too thick Extend baking time, reduce filling thickness
Flavor too bland Weak seasoning or sauce Add salt, Italian seasoning, garlic; use robust sauce
Top burns before filling is hot Oven too hot or top exposed too long Tent with foil, bake a bit lower rack
Flavor & style variations
Spicy version: add jalapeños, red pepper flakes, or hot sauce into the filling or sauce.
Vegetarian version: swap beef for black beans, cooked lentils, or crumbled tofu + mushrooms.
Different cheeses: use a blend (mozzarella + provolone + cheddar) or add smoked cheese for depth.
Swap meats: Use cooked sausage, ground turkey, or even shredded chicken.
Sauce twist: Use enchilada sauce instead of pizza sauce for a more Mexican tilt.
Layered casserole style: Instead of rolling, layer tortillas, filling, cheese like a lasagna / enchilada bake.
Make ahead: Assemble enchiladas, cover, refrigerate, and bake later. Add a few extra minutes to bake time.
Mini enchiladas: Use smaller tortillas and bake in a smaller dish or muffin tin, reducing bake time slightly.
Serving Suggestions & Presentation
Serve with fresh chopped cilantro, sliced jalapeños, grated Parmesan, or a drizzle of olive oil.
Offer sour cream, guacamole, or crushed red pepper on the side.
A green salad or Mexican rice & beans makes good accompaniment.
Let the dish rest ~5 minutes before slicing so the sauce is less runny.
Cut each enchilada neatly and serve slightly overlapped or fanned in the dish.
Make‑Ahead, Storage & Reheating
You can assemble the enchiladas completely (except topping cheese) ahead, cover, and refrigerate, then bake when ready (add ~5–10 minutes to bake time).
Leftovers: Store in airtight container in fridge for ~2–3 days.
Reheat: Warm in oven (~325–350°F) until heated through (cheese melted). Avoid microwave if you want to keep crisp edges.
Freezing: You can freeze baked enchiladas in a sealed dish; thaw overnight then reheat. Alternatively, assemble and freeze unbaked, then bake from frozen, adding extra bake time and perhaps covering with foil early to prevent overbrowning.
Full Printable Version of Pizza Enchiladas Ground Beef
Here’s a clean, ready‑to‑print version.
Pizza Enchiladas with Ground Beef
Yields: 8 enchiladas
Total time: ~55 min (including baking & rest)
Ingredients
Filling
1 lb lean ground beef
1 cup diced onion
1 medium green bell pepper, diced
3 oz chopped pepperoni
1 Tbsp minced garlic
⅓ cup pizza sauce
1 Tbsp Italian seasoning
1 cup ricotta cheese
1 cup shredded mozzarella cheese
⅓ cup crumbled bacon
Tortillas & Wrap
8 large flour tortillas
Sauce & Topping
2 cups pizza sauce (for top)
2½ cups mozzarella cheese (topping)
Pepperoni slices and crumbled bacon for garnish (optional)
Fresh basil or cilantro for garnish
Instructions
Preheat oven to 375 °F (190 °C). Grease a baking dish.
In a skillet, brown ground beef. Drain excess fat.
Add onion, green pepper, and chopped pepperoni; cook until softened.
Stir in garlic and cook ~1 minute. Remove from heat.
Add pizza sauce, Italian seasoning, ricotta, mozzarella, and crumbled bacon. Stir until well combined.
Warm tortillas slightly if needed.
Spoon filling into each tortilla, roll tightly, seam-side down, and place in dish.
Pour pizza sauce over the rolled enchiladas.
Sprinkle the remaining mozzarella on top and garnish with pepperoni slices and bacon.
Bake 20–25 minutes until cheese is melted, sauce bubbling, and edges of tortillas slightly crisp.
Let rest ~5 minutes, garnish with basil / cilantro, and serve.
If you like, I can send you a version adapted to Moroccan ingredients/spices, or a photo‑by‑photo step walkthrough, or a video version — do you want me to send one of those?
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