A few months ago, I took a weeknight cooking class downtown just to shake things up and get out of the house. You know how it goes—after a while, even the tried-and-true dinner rotation gets a little too predictable.
The class was focused on “mash-ups,” and that night we were making something called a pizza enchilada bake. I remember glancing at the recipe card, thinking, Okay, this sounds like something my kids won’t immediately complain about.
The instructor was this hilarious guy who swore by pepperoni in anything “for morale,” and he wasn’t wrong. We browned beef, tossed in chopped veggies, stirred in a whole lot of cheese, then wrapped it all up in tortillas like little love notes. The second the tray came out of the oven—bubbling, golden, with that smell that stops people in their tracks—I knew it had to come home with me.
Now I make it whenever the fridge is looking a little sad or the week’s been a little long. I don’t measure anything too carefully, and I change it up depending on what’s lying around. It’s become one of those dinners I can count on to bring everyone to the table—happily, and without bribery. Add more sauce, skip the ricotta, toss in whatever bits need using. It’s the kind of recipe that makes real life feel a little more doable.
Short Description
Savory Pizza Enchilada Bake combines all your favorite pizza flavors—cheesy, meaty, and saucy—with the warm, rolled goodness of enchiladas. A cozy, customizable weeknight dinner the whole family will love.
Key Ingredients
For the Filling
- 1 pound lean ground beef
- 1 cup yellow onion, diced
- 1 medium green bell pepper, diced
- 3 ounces pepperoni, chopped
- 1 tablespoon garlic, chopped
- 1/3 cup pizza sauce
- 1 tablespoon Italian seasoning
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/3 cup beef bacon, crumbled
- 8 large flour tortillas
For the Topping
- 2 cups pizza sauce
- 2 1/2 cups mozzarella cheese, shredded
- 3 ounces pepperoni slices
- 1/4 cup beef bacon, crumbled
Tools Needed
- Large skillet
- Mixing bowl
- 9×13-inch baking sheet or casserole dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven
Cooking Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a drizzle of oil.
Step 2: Cook the Beef
In a large skillet over medium-high heat, cook the ground beef. Use a wooden spoon to break it apart. Cook until it’s browned and no longer pink, about 6–8 minutes.
Step 3: Sauté the Veggies and Pepperoni
Add diced onion, green bell pepper, and chopped pepperoni to the skillet. Stir and cook for 5–7 minutes until veggies are soft and the mixture is fragrant.
Step 4: Add Garlic and Mix Filling
Toss in the chopped garlic and sauté for another 1–2 minutes. Remove the skillet from heat. Stir in 1/3 cup pizza sauce, Italian seasoning, ricotta, 1 cup shredded mozzarella, and crumbled beef bacon. Mix until combined and the cheese is partially melted.
Step 5: Roll the Enchiladas
Lay out the tortillas on a clean surface. Spoon the beef mixture evenly down the center of each one. Roll them up snugly and place them seam-side down in the greased baking dish.
Step 6: Add the Toppings
Pour 2 cups of pizza sauce over the rolled tortillas, spreading evenly. Sprinkle with 2 1/2 cups of shredded mozzarella. Add pepperoni slices and a final sprinkle of beef bacon.
Step 7: Bake to Perfection
Bake for 20–25 minutes until the cheese is melted and just starting to brown around the edges. You should see some bubbling action happening—always a good sign.
Step 8: Cool and Serve
Let it rest for about 5 minutes before slicing. Serve warm and melty, with a side salad or garlic bread if you’re feeling fancy.
Why You’ll Love This Recipe
– Packed with pizza flavor, rolled into a hearty casserole
– Family-approved and picky-eater friendly
– Great use for leftover ingredients
– Can be prepped ahead for busy nights
– Balanced combo of protein, veggies, and dairy
– Warm, cheesy, and deeply satisfying
Mistakes to Avoid & Solutions
1. Overstuffing the tortillas
If you fill them too much, they’ll tear or leak when baking. Stick to about 1/2 cup filling per tortilla.
2. Using cold ricotta
Cold ricotta can clump and won’t blend smoothly. Let it sit out while you prep the meat for a smoother mixture.
3. Skipping the resting time
It’s tempting to dig in right away, but wait 5 minutes so the cheese sets a bit—it slices cleaner.
4. Not greasing the dish
The tortillas can stick and tear when serving. Always grease your baking dish first.
5. Uneven layering of sauce and cheese
Spread the sauce and cheese evenly to prevent dry spots or overly soggy areas.
Serving and Pairing Suggestions
This bake shines as a main dish but pairs beautifully with:
– A crisp Caesar or Italian side salad
– Roasted veggies or zucchini fries
– Garlic knots or cheesy breadsticks
– For drinks: Lemon iced tea, soda, or a glass of red wine for the grown-ups
– Serve family-style or slice it neatly for lunchbox leftovers
Storage and Reheating Tips
To Store:
Let leftovers cool completely. Wrap tightly or transfer to an airtight container. Store in the fridge for up to 4 days.
To Freeze:
Wrap individual portions in foil, then place in a freezer-safe bag. Freeze for up to 2 months.
To Reheat:
Oven: Bake at 350°F for 15 minutes (cover with foil to prevent drying).
Microwave: Heat individual slices for 1–2 minutes. Add a damp paper towel on top to keep them moist.
FAQs
1. What tortillas work best for this recipe?
Use large flour tortillas—they’re flexible and hold the filling without tearing. Avoid corn tortillas for this dish.
2. Can I substitute the ricotta?
Yes! Cottage cheese works well for a lighter option, or use cream cheese for extra richness.
3. How spicy is this dish?
It’s mild. To kick it up, use spicy pepperoni or add red pepper flakes to the filling.
4. Can I make this vegetarian?
Definitely! Swap the ground beef for sautéed mushrooms, lentils, or a plant-based meat substitute.
5. Do I have to cook everything in one go?
Nope! You can prepare the filling the day before and assemble right before baking.
Tips & Tricks
Warm your tortillas slightly before rolling to prevent cracking.
Use a mix of mozzarella and provolone for extra cheese pull.
Try layering the tortillas instead of rolling if you’re short on time—like lasagna style!
Line your baking dish with parchment if you want an easier cleanup.
Add a drizzle of garlic butter or Italian herbs before baking for a flavor boost.
Recipe Variations
1. Spicy Sausage Version
Swap ground beef for Italian sausage. Add red pepper flakes and use spicy pizza sauce. Expect bold, fiery flavor with every bite.
2. Veggie-Lover’s Edition
Omit the meat. Add sautéed mushrooms, spinach, olives, and chopped zucchini. Keep the cheeses and follow the same method.
3. Chicken Alfredo Pizza Bake
Use shredded rotisserie chicken instead of beef. Replace pizza sauce with Alfredo. Use mozzarella and a touch of Parmesan for a creamy twist.
4. BBQ Chicken Style
Swap out the pizza sauce with BBQ sauce. Use cooked, shredded chicken and smoked gouda with mozzarella.
5. Breakfast Bake
Use scrambled eggs, cooked sausage or bacon, and cheddar. Replace pizza sauce with a spoonful of salsa or creamy cheese sauce.
Final Thoughts
After class, I drove home with a printed copy of the recipe and two containers of leftovers in the passenger seat, still warm. The kids devoured it without a single complaint, and my husband actually asked if there was more. Since then, it’s become part of our rhythm—especially on chaotic weeks when everyone’s in a different mood.
I’ve passed the recipe along to a few friends already, and each one has tweaked it their own way, which honestly makes me like it even more. It’s hearty, no-fuss, and easy to pull together without planning your whole life around dinner. And in a house where everyone eats at a different speed, that counts for a lot.
Savory Pizza Enchilada Bake
Ingredients
For the Filling
- 1 pound lean ground beef
- 1 cup yellow onion diced
- 1 medium green bell pepper diced
- 3 ounces pepperoni chopped
- 1 tablespoon garlic chopped
- ⅓ cup pizza sauce
- 1 tablespoon Italian seasoning
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- ⅓ cup beef bacon crumbled
- 8 large flour tortillas
For the Topping
- 2 cups pizza sauce
- 2½ cups mozzarella cheese shredded
- 3 ounces pepperoni slices
- ¼ cup beef bacon crumbled
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Brown ground beef in a skillet over medium-high heat, breaking it up as it cooks (6–8 minutes).
- Add diced onion, bell pepper, and chopped pepperoni. Cook until soft and fragrant, about 5–7 minutes.
- Stir in garlic; cook 1–2 minutes. Remove from heat. Add 1/3 cup pizza sauce, Italian seasoning, ricotta, 1 cup mozzarella, and crumbled beef bacon. Mix well.
- Fill tortillas with the beef mixture, roll tightly, and place seam-side down in the baking dish.
- Pour 2 cups of pizza sauce over the top. Sprinkle with 2½ cups mozzarella, more pepperoni, and beef bacon.
- Bake 20–25 minutes until bubbly and golden at the edges.
- Let sit 5 minutes before serving. Pair with salad or garlic bread.
