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.

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

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