Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Mixing bowls
- Wooden spoon or spatula
- Cheese grater (if you’re grating block cheese, which I highly recommend)
- Aluminum foil
- Measuring cups and spoons
Step-by-Step Instructions
I start by preheating my oven to 375°F (190°C)—getting that oven hot early is key for the perfect melt later. In my large skillet, I heat the olive oil over medium heat and add the diced onion and green bell pepper. I let them soften and get just a little bit of color, which takes about 5-7 minutes. The smell at this stage is already fantastic. Then, I add the ground beef, breaking it up with my wooden spoon. I season it generously with the garlic powder, oregano, salt, and pepper. Watching the beef brown and soak up those herbs is part of the cooking joy for me.
Once the beef is fully cooked and no longer pink, I drain any excess grease. This is a crucial step I learned the hard way; skipping it once led to a slightly greasy filling. I return the skillet to the heat and stir in about ¾ of the jar of pizza sauce, reserving the rest. I let it simmer together for just 2-3 minutes so the flavors marry. Then, I take it off the heat and stir in one cup of the mozzarella and a half cup of the cheddar cheese. The heat from the mixture will start to melt the cheese, creating a gloriously sticky, cohesive filling.
Now for the assembly line! I lay out my flour tortillas on the counter. I spoon a hearty amount of the beef and cheese mixture down the center of each tortilla, then top the filling with a few slices of pepperoni and a sprinkle of black olives. Rolling them snugly is important so they don’t unroll in the dish—I tuck in the sides as I go. I place each seam-side down in my greased baking dish, packing them in snugly. Once they’re all in, I pour the remaining pizza sauce over the top and spread it evenly. Then, I blanket everything with the remaining cheeses and scatter a few extra pepperoni slices on top for that classic pizza look. (See the next page below to continue…)