Pizza Enchiladas with Ground Beef

These Pizza Enchiladas with Ground Beef combine two of my favorite comfort foods—pizza and enchiladas—into one incredibly cheesy, flavorful, and satisfying dish. Imagine soft flour tortillas packed with seasoned ground beef, pepperoni, and melty cheese, all baked under a gooey mozzarella topping. It’s a dinner I can throw together with minimal effort but still feel like I’m indulging in something special.

Why You’ll Love This Recipe

I love how this dish gives me the best of both worlds—zesty pizza flavors wrapped in a cozy enchilada form. It’s a fun twist that’s always a hit at the table, especially when I’m feeding both kids and adults. Everything gets baked together in one dish, which makes cleanup a breeze. And the layers of meat, cheese, and sauce make it incredibly hearty and satisfying.

Ingredients

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

• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 1 cup pepperoni slices
• 8 flour tortillas
• 2 cups shredded mozzarella cheese
• 1 1/2 cups pizza sauce (or marinara)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Olive oil, for sautéing

Directions

1. I preheat the oven to 375°F (190°C).
2. In a large skillet, I heat a little olive oil over medium heat and sauté the diced onion until soft, about 3–4 minutes.
3. I add the ground beef to the skillet and cook until browned, breaking it up with a spoon. I season it with salt, pepper, garlic powder, and Italian seasoning.
4. Once the beef is cooked through, I stir in half of the pepperoni slices and about 1/2 cup of the pizza sauce, mixing everything together. I let it simmer for a few minutes.
5. I spoon some of the beef mixture into each flour tortilla, add a sprinkle of mozzarella, then roll them up and place seam-side down in a greased 9×13-inch baking dish.
6. I pour the remaining pizza sauce evenly over the top of the enchiladas, sprinkle with the rest of the mozzarella, and layer on the remaining pepperoni slices.
7. I bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
8. I let them cool for a few minutes before serving.

Servings and timing

This recipe makes 4–6 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• I sometimes add chopped bell peppers or black olives to the beef mixture for extra flavor and color.
• For a spicy kick, I throw in some red pepper flakes or use hot pepperoni.
• I’ve made this with whole wheat tortillas or low-carb wraps and it still turns out great.
• If I’m feeding a crowd, I double the recipe and use a larger baking dish or two smaller ones.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I cover the enchiladas and bake at 350°F for about 15 minutes, or microwave individual portions for 1–2 minutes until heated through.
If freezing, I wrap them tightly and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I make these pizza enchiladas ahead of time?

Yes, I often assemble them earlier in the day, cover the dish, and keep it in the fridge until I’m ready to bake.

Can I use corn tortillas instead of flour?

I prefer flour tortillas for the soft, chewy texture, but corn tortillas will work too—just warm them slightly so they don’t tear while rolling.

What’s the best way to keep them from getting soggy?

I make sure the filling isn’t too wet and avoid over-saucing the inside of the tortillas. The enchiladas hold their shape better that way.

Can I add more cheese?

Absolutely—I sometimes mix different cheeses like cheddar or provolone with the mozzarella for an even cheesier result.

Do I have to use pepperoni?

Not at all. I’ve made it with cooked sausage, or even just the ground beef. It’s flexible depending on what I have on hand.

Conclusion

These Pizza Enchiladas with Ground Beef are a delicious, family-friendly dinner that combines the comforting flavors of pizza with the fun, rolled-up style of enchiladas. They’re hearty, cheesy, and easy to customize, making them a regular in my weeknight rotation. If I’m craving something fun and filling, this dish always hits the spot.

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