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Pizza Enchiladas with Ground Beef
Total Time: 45 minutes (20 min prep, 25 min bake)
Servings: 8
Cuisine: Mexican-Italian Fusion
What Makes This Dish a Winner
- The best of both worlds: Combines beloved pizza tastes with the comfort of enchiladas.
- Kid-friendly and crowd-pleasing: Classic pizza flavors make even picky eaters ask for more.
- Great for leftovers: A nifty way to reinvent leftover pepperoni or ground beef.
- Simple weeknight go-to: Straightforward ingredients and a quick 45-minute turnaround.
Ingredients You Will Need
For the Filling:
- 1 lb lean ground beef
- 1 cup yellow onion, diced
- 1 medium green bell pepper, diced
- 3 oz chopped pepperoni
- 1 tbsp minced garlic
- ⅓ cup pizza sauce
- 1 tbsp Italian seasoning
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 8 large flour tortillas
For the Topping:
- 2 cups pizza sauce
- 2½ cups shredded mozzarella
- 3 oz pepperoni slices
Instructions Step-by-Step
- Preheat & Prep:
Preheat oven to 375 °F (190 °C). - Make the Filling:
- Brown the ground beef in a large skillet over medium-high heat until fully cooked.
- Add onions, bell peppers, and chopped pepperoni. Cook until vegetables soften and pepperoni edges crisp.
- Stir in garlic until fragrant, then remove from heat.
- Add Creamy Goodness:
Mix in pizza sauce, Italian seasoning, ricotta, and mozzarella until evenly combined. - Assemble Enchiladas:
Lay out tortillas. Spoon a generous width of the beef mixture down the center of each—be careful not to overfill. Roll tightly and place seam-side down on a greased baking sheet. - Top Them Off:
Cover the rolled tortillas with the remaining pizza sauce. Sprinkle with extra mozzarella, and pepperoni slices for that classic pizza appeal. - Bake to Golden Perfection:
Bake for 20–25 minutes until the cheese is melted and lightly golden, and the tortillas are warmed through with a bit of crispness on the bottom. - Cool Slightly & Serve:
Let them rest for about 5 minutes before serving—they’ll be easier to handle and the filling won’t be lava-hot.
Tips From the Test Kitchen
- Avoid overstuffing—too much filling leads to messy rolls and potential bursting.
- Drain the meat well—too much grease can make the tortillas soggy.
- Warm your tortillas briefly to make rolling easier and prevent cracking.
- Let them rest a bit after baking—the filling firms up and is safer to eat straight away.
Flavor Boosters & Fun Variations
- Custom toppings: Mix things up with mushrooms, black olives, or Italian sausage.
- Cheese upgrades: Try pepper blend or sprinkle in Parmesan for extra depth.
- White pizza twist: Use Alfredo sauce and toss in some spinach for a creamy variation.
Make-Ahead & Storage Tips
- Assemble in advance: Prepare fully and refrigerate. Just add 5–10 extra minutes to the bake if starting cold.
- Freeze-ready: Assemble and freeze before baking. Thaw in the fridge overnight, then bake as usual.
Best Ways to Serve
- These enchiladas shine on their own but pair beautifully with a green salad, garlic bread, or extra pizza sauce for dipping.
