Pizza Enchiladas with Ground Beef

I love fusing two of my favorite comfort foods—pizza and enchiladas—into one hearty, cheesy roll. These pizza enchiladas with ground beef and pepperoni are my go-to dinner when I want something fun, flavorful, and easy to pull together.

Why You’ll Love This Recipe

• I get all the classic pizza flavors—pepperoni, mozzarella, Italian seasoning—wrapped up in a soft tortilla.

• I can please even picky eaters by calling it “enchiladas” while delivering familiar pizza toppings.

• I can use up leftover pepperoni, extra sauce, or bits of bacon I have on hand.

• I have a crowd-pleasing weeknight meal ready in under an hour, with minimal prep and cleanup.

ingredients

1 lb lean ground beef
1 cup diced yellow onion
1 medium green bell pepper, diced
3 oz chopped pepperoni
1 tablespoon chopped garlic
⅓ cup pizza sauce
1 tablespoon Italian seasoning
1 cup ricotta cheese
1 cup shredded mozzarella cheese
⅓ cup crumbled bacon
8 large flour tortillas

Topping:
2 cups pizza sauce
2½ cups shredded mozzarella cheese
3 oz pepperoni slices
¼ cup crumbled bacon

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

directions

1. I preheat my oven to 375°F (190°C).

2. In a large skillet over medium-high heat, I add the ground beef and crumble it as it cooks until no longer pink.

3. I stir in the diced onion, bell pepper, and chopped pepperoni, cooking until the vegetables are just softened.

4. I add the chopped garlic and Italian seasoning, cooking for another minute to release the aromatics.

5. I remove the skillet from heat, then stir in the pizza sauce, ricotta, mozzarella, and crumbled bacon until everything is evenly combined.

6. I spoon about ⅓ cup of filling down the center of each tortilla, roll them up tightly, and place them seam-side down in a lightly oiled 9×13-inch baking dish.

7. I pour the remaining pizza sauce evenly over the rolled enchiladas, then sprinkle with the shredded mozzarella, pepperoni slices, and extra crumbled bacon.

8. I bake for 20–25 minutes, until the cheese is melted and bubbly and the edges of the tortillas start to turn golden.

9. I let the enchiladas rest for about 5 minutes before serving so the filling firms up just enough for clean slices.

Servings and timing

These pizza enchiladas make 8 generous servings.

• Prep time: 20 minutes

• Cook time: 25 minutes

• Total time: 45 minutes

Variations

• Turkey pepperoni & ground turkey: I swap in ground turkey and turkey pepperoni for a lighter version.

• Vegetarian: I replace the meat with sautéed mushrooms, zucchini, and black beans, and skip the bacon.

• Spicy kick: I fold in diced jalapeños or drizzle hot honey on top before baking.

• Corn tortillas: I use large flour-style corn tortillas for a slightly more authentic enchilada feel.

• White pizza: I skip the red sauce and drizzle alfredo sauce inside and on top for a white-pizza twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I place enchiladas in a 350°F (175°C) oven for 10–12 minutes, or microwave individual portions for 1–2 minutes until warmed through. For longer storage, I freeze unbaked enchiladas (covered) for up to 2 months—then bake straight from frozen, adding an extra 10 minutes to the cook time.

FAQs

Can I make these ahead of time?

I often assemble the enchiladas the night before and keep them covered in the fridge. When I’m ready to eat, I just pop them into the preheated oven and bake for the full time.

Can I freeze pizza enchiladas?

Yes—I freeze them unbaked in a tightly wrapped dish for up to 2 months. When baking from frozen, I increase the total bake time by about 10 minutes and let them rest 5 minutes before serving.

What’s the best cheese to use?

I like a combination of creamy ricotta inside for richness and plenty of shredded mozzarella on top for that classic melty pizza pull. You could also mix in provolone or a sprinkle of Parmesan.

Can I use corn tortillas instead of flour?

Absolutely—I switch to large corn-style tortillas if I want a slightly firmer roll and a hint of corn flavor, though they can be a bit less pliable than flour.

How spicy are these enchiladas?

They’re mild by default, but I can easily crank up the heat by adding diced jalapeños, a pinch of crushed red pepper, or a drizzle of chili oil on top.

Conclusion

I hope these pizza enchiladas become one of your favorite weeknight dinners—they’re fun, customizable, and a guaranteed crowd-pleaser. I love that they bring together two classic comfort foods into one delicious, easy-to-make meal. Enjoy

Pizza Enchiladas with Ground Beef

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• Author: Evee
• Total Time: 45 minutes
• Yield: 8 servings
• Diet: Gluten Free

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Description

Soft flour tortillas filled with a savory blend of ground beef, pepperoni, cheeses, and Italian seasoning, topped with pizza sauce and baked until cheesy and golden.

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Ingredients

1 lb lean ground beef

1 cup diced yellow onion

1 medium green bell pepper, diced

3 oz chopped pepperoni

1 tablespoon chopped garlic

⅓ cup pizza sauce (for filling)

1 tablespoon Italian seasoning

1 cup ricotta cheese

1 cup shredded mozzarella cheese (for filling)

⅓ cup crumbled bacon (for filling)

8 large flour tortillas

Topping:

2 cups pizza sauce (for topping)

2½ cups shredded mozzarella cheese

3 oz pepperoni slices

¼ cup crumbled bacon

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Instructions

1. Preheat oven to 375 °F (190 °C) and lightly oil a 9×13″ baking dish.
2. In a large skillet over medium-high heat, cook ground beef, breaking it up, until no longer pink.
3. Add onion, bell pepper, and chopped pepperoni; cook until vegetables soften, about 4–5 minutes.
4. Stir in garlic and Italian seasoning; cook 1 minute more.
5. Remove from heat and stir in ⅓ cup pizza sauce, ricotta, 1 cup mozzarella, and ⅓ cup bacon until combined.
6. Spoon about ⅓ cup of filling down the center of each tortilla, roll up tightly, and place seam-side down in the prepared dish.
7. Pour remaining 2 cups pizza sauce over enchiladas. Top with 2½ cups mozzarella, pepperoni slices, and ¼ cup bacon.
8. Bake 20–25 minutes until cheese is melted, bubbly, and edges of tortillas are golden.
9. Let rest 5 minutes before serving for clean slices.

Notes

Make ahead: assemble the night before, cover, and refrigerate; bake as directed.

Freeze unbaked: wrap dish tightly and freeze up to 2 months; bake from frozen, adding 10–15 minutes.

Lighten up: swap ground turkey and turkey pepperoni for a leaner version.

Vegetarian option: replace beef and pepperoni with sautéed mushrooms, zucchini, and black beans, omit bacon.

Spicy variation: fold diced jalapeños into the filling or drizzle hot honey on top.

Corn tortilla swap: use large flour-style corn tortillas for a slightly firmer roll.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Fusion (Italian–Mexican)

Nutrition

• Serving Size: 1 enchilada
• Calories: 520 kcal
• Sugar: 4 g
• Sodium: 900 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 65 mg