Last weekend, we hosted a little movie night at home for my son and daughter—complete with beanbags, popcorn buckets, and a vote between two action comedies. They invited their close friends over, and by 5 p.m., the house was filled with teenage chatter, the smell of microwave butter, and the sound of trailers blasting through the speakers. I knew I needed to whip up something hearty, easy to grab, and guaranteed to disappear fast.
While I was flipping through an old recipe binder, a half-torn note from my college roommate, Jen, fell out. She used to make “pizza enchiladas” in our tiny apartment oven, basically, tortillas rolled with beef, smothered in pizza sauce, and loaded with mozzarella.
Nothing fancy, but it always hit the spot. I remembered how she’d add little extras—black olives, green onions, pepperoni bits, whatever we had lying around.
I ran with that idea. Ground beef, shredded cheese, marinara instead of enchilada sauce, and soft tortillas. It baked up golden and bubbly, and I set it out on the counter in a big casserole pan, letting the kids grab slices between laughs. One of my daughter’s friends asked if I could text the recipe to her mom. That’s when you know you’ve got a winner when a teenager goes home raving about dinner.
Short Description
Pizza Enchiladas With Ground Beef blend the flavors of pizza and enchiladas—creamy ricotta, melted mozzarella, ground beef, pepperoni, wrapped in tortillas and topped with sauce and cheese. A fun, family‑friendly twist on pizza night.
Key Ingredients
Filling
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 1 medium green bell pepper, diced
- 3 oz chopped pepperoni
- 1 tbsp chopped garlic
- ⅓ cup pizza sauce
- 1 tbsp 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
Tools Needed
- Large skillet
- Mixing spoon
- Baking sheet or dish
- Cooking spray
- Measuring cups and spoons
Cooking Instructions
Step 1: Preheat the Oven
Set oven to 375°F. Lightly spray a baking sheet or dish with cooking spray.
Step 2: Brown the Beef
Heat a large skillet over medium-high heat. Add the lean ground beef and break it up as it cooks until fully browned and no longer pink.
Step 3: Cook the Vegetables & Pepperoni
Add diced onion, bell pepper, and chopped pepperoni. Stir and cook until vegetables soften and onion is translucent.
Step 4: Add Garlic
Stir in chopped garlic and cook for 2 minutes more until fragrant.
Step 5: Mix in Sauces & Cheeses
Remove skillet from heat. Stir in pizza sauce, Italian seasoning, ricotta, mozzarella, and crumbled bacon until the mixture is fully combined.
Step 6: Fill the Tortillas
Lay out tortillas. Spoon the beef filling down the center of each tortilla and roll tightly.
Step 7: Arrange & Top
Place rolled enchiladas seam side down on your prepared sheet. Pour the remaining 2 cups pizza sauce over them. Evenly sprinkle with mozzarella, pepperoni slices, and bacon.
Step 8: Bake
Bake uncovered at 375°F for 20–25 minutes, until the cheese melts and begins to brown around the edges. If cheese browns too fast, loosely tent with foil.
Step 9: Serve Warm
Let rest for a few minutes before serving so the filling settles and the cheese sets slightly.
Why You’ll Love This Recipe
Flavor Explosion: Combines classic pizza flavors—pepperoni, mozzarella, tomato sauce—with rich ground beef and creamy ricotta.
Quick & Easy: Prepped in under an hour with minimal cleanup.
Family Crowd-Pleaser: Perfect for picky eaters and fun to eat like hand-held pizza rolls.
Versatile: Great for using extra tortillas, leftover chicken, or different cheeses.
Make-Ahead Friendly: Assemble, refrigerate, bake later—perfect for busy evenings.
Mistakes to Avoid & Solutions
Filling too dry? Add a splash of chicken or beef broth to the beef mixture.
Over‑filling tortillas leads to bursting. Solution: use about ⅓ cup filling per tortilla.
Undermelted cheese on top? Pre-shredded cheese may not melt evenly. Solution: shred your own mozzarella.
Soggy tortillas? Pour sauce evenly, not too heavy—just enough to coat and bake.
Cheese browning too quickly? Tent loosely with foil after 15 minutes if needed.
Serving and Pairing Suggestions
Serve in a family-style tray with a side salad (arugula or mixed greens).
Pair with corn salad, guacamole, or simple salsa.
Offer sour cream or ranch on the side for dipping.
Excellent for buffet or potluck—cut into portions and let people grab their own.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze cooked enchiladas individually wrapped for up to 2 months.
Reheat in oven at 350°F for 10–12 minutes to restore crispness.
Microwave reheats quickly—use medium power and cover to keep moisture in.
FAQs
1. Can I substitute ground turkey or chicken?
Yes, lean turkey or chicken works well. Increase seasoning slightly to boost flavor.
2. What can I use instead of ricotta?
Cottage cheese (well‑drained) or a mix of cream cheese and Greek yogurt are good swaps.
3. Can I use corn tortillas?
Flour tortillas hold up better for rolling. Corn tortillas may crack or tear easily.
4. Can I make this vegetarian?
Yes. Swap ground beef with cooked lentils or sautéed mushrooms and skip the bacon and pepperoni.
5. Is it freezer-friendly?
Absolutely. Freeze before or after baking. For best texture, bake after thawing or reheat from frozen in the oven.
Tips & Tricks
Always preheat your oven fully before baking to ensure even cooking.
Use freshly chopped pepperoni for better flavor and texture.
Mix filling ingredients gently—overmixing can make tortillas soggy.
For extra crispiness, bake on a wire rack over the baking sheet.
Add a sprinkle of fresh basil or chopped parsley for a fresh finish before serving.
Recipe Variations
BBQ Chicken Version
Substitute cooked chicken and ranch dressing for the beef and ricotta. Use BBQ sauce instead of pizza sauce and top with red onion slices. Bake as usual.
Spicy Jalapeño Version
Add diced jalapeños and crushed red pepper flakes to the beef mixture. Use pepper jack cheese instead of mozzarella.
Vegetarian Version with Beans
Use black beans or pinto beans in place of beef. Mix with diced onions, peppers, and seasonings. Add corn kernels and skip bacon/pepperoni.
Breakfast Pizza Enchiladas
Use scrambled eggs with breakfast sausage, cheddar, and salsa. Roll in tortillas, top with more cheese and bake for 15–20 minutes.
Final Thoughts
That night, I didn’t have to ask twice for everyone to grab seconds. Plates were scraped clean, and even the pickiest eater at the table went back for more. Pizza enchiladas are one of those meals that feel fun, no matter your age. They’re familiar, easy to customize, and perfect for sharing.
I made extra, thinking there’d be leftovers for lunch. But no such luck—not a single piece made it to the fridge. Honestly, that’s the best kind of compliment I could ask for. I’m keeping this one in our rotation, especially for busy weekends or nights when the kids have friends over. It’s just the kind of dish that brings people together.
Pizza Enchiladas With Ground Beef
Ingredients
Filling
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 1 medium green bell pepper diced
- 3 oz chopped pepperoni
- 1 tbsp chopped garlic
- ⅓ cup pizza sauce
- 1 tbsp 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
Instructions
- Heat oven to 375°F. Lightly grease a baking dish.
- Cook ground beef in a skillet over medium-high heat until no longer pink.
- Add onion, bell pepper, and chopped pepperoni. Cook until softened.
- Stir in garlic and cook for 2 minutes until fragrant.
- Remove from heat. Add pizza sauce, Italian seasoning, ricotta, mozzarella, and bacon. Stir to combine.
- Spoon filling onto tortillas, roll tightly.
- Place rolled tortillas seam-side down in dish. Top with more pizza sauce, mozzarella, pepperoni, and bacon.
- Bake uncovered for 20–25 minutes, until bubbly and lightly browned. Tent with foil if browning too quickly.
- Let rest a few minutes before serving.
