Another pitfall is not warming the tortillas before rolling them. Cold tortillas can crack and break, which makes for a rather unfortunate presentation. Trust me when I say that a quick nuke in the microwave for a few seconds makes them pliable and easy to work with.
I also recommend being cautious with the salt. Some store-bought pizza sauces can be quite salty already, so it’s wise to taste and adjust as you go along. I’ve found myself adding salt instinctively and later regretting it. Lastly, make sure to cover the enchiladas with sauce before baking, as this ensures they don’t dry out in the oven.
Serving Suggestions
These Pizza Enchiladas are so delightful that they can stand alone, but they do pair wonderfully with various sides. I love whipping up a fresh salad with a tangy vinaigrette to cut through the richness of the cheese and beef. A simple side of tortilla chips and salsa is also a great crunchy contrast.
For my family, I love serving them with a side of rice or beans. The flavors of the Mexican rice are a perfect match for the spices in the enchiladas, making it a winning combination. Plus, it’s a great way to stretch the meal further!
Lastly, don’t forget the toppings! I always set out a toppings bar with sour cream, guacamole, and additional sliced olives or jalapeños. It allows everyone to customize their plate, adding a bit of fun to the meal and making it feel extra special!
Variations & Customizations
One of the best parts of this recipe is how easy it is to customize! You can swap out the ground beef for shredded chicken or even turkey if you’re looking for a lighter option. I’ve tried using black beans for a vegetarian twist, and they’re surprisingly satisfying too!
You can also play with the cheese. While mozzarella and cheddar are classic choices, I’ve enjoyed mixing in pepper jack for a bit of spice. You could even use a vegan cheese if you want to keep it plant-based!
If you’re in the mood for something extra, feel free to add more veggies! Chopped spinach, mushrooms, and zucchini blend beautifully with the flavors of the enchiladas. Just be mindful to sauté them beforehand to ensure they’re tender since they may release some moisture while cooking.
How to Store, Freeze & Reheat
If I happen to have leftovers (which is rare!), I make sure to store them in an airtight container in the fridge. They usually keep well for 3-4 days. When I’m ready to enjoy them again, I simply pop them in the microwave for a quick reheat – just 1-2 minutes and they’re almost as good as fresh!
For those times when I want to meal prep, these enchiladas freeze beautifully! I’ll assemble them all the way up to the baking step, then wrap tightly in foil and freeze. When it’s time to bake, I let them thaw overnight in the fridge and then bake as directed.
To reheat frozen enchiladas, I cover them with foil and slowly warm them in a 350°F (180°C) oven until heated through, typically about 30-35 minutes or so. This way, the tortillas won’t dry out, and the cheese still melts perfectly.
Conclusion
I hope you give this Pizza Enchiladas with Ground Beef recipe a try. It’s easy to make, deliciously filling, and sure to be a hit with everyone at the table. Cooking this dish feels like a warm hug in my kitchen – flavorful, satisfying, and full of love. Enjoy every cheesy, flavorful bite!