I combine the best of two comfort foods—pizza and enchiladas—into one irresistible, cheesy, beefy dish. These pizza enchiladas are rolled flour tortillas filled with seasoned ground beef, pepperoni, ricotta, and mozzarella, baked under a generous layer of pizza sauce and melted cheese. They’re fun, hearty, and easy to prepare.

Why You’ll Love This Recipe

I love how this recipe transforms classic pizza flavors into a baked enchilada form that’s perfect for a family dinner or casual get-together. It’s quick to prepare, easy to customize, and packed with cheesy, savory goodness in every bite. Plus, it’s a great way to change up taco night or pizza night with something new.

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 cup diced yellow onion
1 medium green bell pepper, diced
3 oz pepperoni, chopped
1 Tbsp chopped garlic
⅓ cup pizza sauce
1 Tbsp Italian seasoning
1 cup ricotta cheese
1 cup shredded mozzarella
8 large flour tortillas

Topping:

2 cups pizza sauce
2½ cups shredded mozzarella
3 oz pepperoni slices

Directions

Preheat the oven to 375°F.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart as it cooks.
Add onions, bell pepper, and chopped pepperoni to the pan. Cook until the vegetables are soft.
Stir in the garlic and cook for another 1–2 minutes. Remove the skillet from heat.
Mix in the pizza sauce, Italian seasoning, ricotta cheese, and mozzarella cheese until well combined.
Place the filling down the center of each tortilla, roll them up, and lay them seam-side down in a greased baking dish.
Pour pizza sauce over the top, then sprinkle with mozzarella and lay pepperoni slices evenly across the top.
Bake for 20–25 minutes, or until the cheese is melted and bubbly.
Let cool slightly before serving.

Servings and timing

Servings: 8 enchiladas
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

I sometimes switch up the filling by adding mushrooms, olives, or cooked sausage instead of pepperoni.
To make it vegetarian, I skip the meat and load it with sautéed veggies like zucchini, spinach, or mushrooms.
For a spicy version, I add crushed red pepper flakes or jalapeño slices.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I cover and bake in the oven at 350°F until hot, or microwave in short bursts.
These enchiladas freeze well—I wrap them individually and reheat from frozen or thaw overnight in the fridge.

FAQs

1. Can I use corn tortillas instead of flour?

I prefer flour tortillas because they’re soft and easy to roll, but warmed corn tortillas can also work if I want a different texture.

2. What’s the best kind of cheese to use?

I like using mozzarella for that classic pizza flavor, but provolone or a pizza blend also works great.

3. How far in advance can I prepare this dish?

I often assemble the enchiladas earlier in the day and keep them covered in the fridge until I’m ready to bake.

4. Can I make this without pepperoni?

Yes, I just leave it out or substitute it with another topping I like, such as mushrooms or cooked chicken.

5. Do I need to cook the filling before baking?

Yes, I always cook the ground beef and vegetables first to make sure everything is fully cooked and flavorful.

Conclusion

These pizza enchiladas are one of my favorite mash-up meals. They’re easy, satisfying, and bring all the fun of pizza with the hearty comfort of enchiladas. I love making them for casual dinners, leftovers, or anytime I want something simple and delicious with a twist.

Pizza Enchiladas with Ground Beef