The other night, my kitchen smelled like two worlds colliding in the most delicious way. It started when my husband came home late from work, and the kids had already been picking at snacks, insisting they weren’t that hungry. But when I set this dish down—golden, cheesy rolls bubbling in sauce—everyone suddenly remembered they had room for dinner.
My son, who usually claims he’s “too full” for seconds, practically raced me to the serving spoon. My daughter leaned over the table, eyes wide, whispering “this smells like pizza but looks like enchiladas.” She wasn’t wrong.
I’d been playing around with the idea for a while, mostly because our family is split between team pizza night and team taco night. It’s not often I can please both camps in one shot, but this one nailed it. The beef is hearty and seasoned like a rich Italian filling, layered with creamy ricotta, melty mozzarella, and little pops of salty bacon. Wrap that up in soft flour tortillas, smother it in more pizza sauce and cheese, then bake until the edges crisp, suddenly you’ve got a new weeknight champion.
It’s simple enough to make after a busy day, but feels like something you’d proudly bring to a potluck. And yes, we had zero leftovers that night, but I’ve since learned to double the batch if I want any for lunch the next day.
Short Description
A hearty mash-up of Italian pizza flavors and Tex-Mex comfort, these Pizza Enchiladas wrap seasoned beef, ricotta, pepperoni, and bacon in flour tortillas, topped with rich sauce and bubbling cheese. Perfect for busy weeknights or feeding a hungry crowd.
Key Ingredients
For the filling:
- 1 pound lean ground beef
- 1 cup diced yellow onion
- 1 medium green bell pepper, diced
- 3 ounces pepperoni, chopped
- 1 tablespoon chopped garlic
- 1/3 cup pizza sauce
- 1 tablespoon Italian seasoning
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1.5 ounces bacon, crumbled
- 8 large flour tortillas
For the topping:
- 2 cups pizza sauce
- 2 cups shredded mozzarella cheese
- 3 ounces pepperoni slices
- 1 ounce bacon, crumbled
Tools Needed
- Large skillet
- Wooden spoon or spatula
- Large mixing bowl
- 9×13-inch baking dish
- Sharp knife and cutting board
- Measuring cups and spoons
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Cook the Beef
In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon, until evenly browned. Drain excess grease if needed.
Step 3: Sauté the Vegetables and Pepperoni
Add diced onion, green bell pepper, and chopped pepperoni. Cook for 5–7 minutes until vegetables soften and pepperoni releases some oil.
Step 4: Add Garlic and Flavor
Stir in chopped garlic and cook for 2 minutes until fragrant. Remove skillet from heat to avoid burning the garlic.
Step 5: Mix the Filling
Add 1/3 cup pizza sauce, Italian seasoning, ricotta, shredded mozzarella, and crumbled bacon. Stir until creamy and fully combined.
Step 6: Fill and Roll the Tortillas
Lay each tortilla flat, spoon filling along the center, then roll tightly. Place seam-side down in the prepared baking dish.
Step 7: Add Toppings
Pour remaining pizza sauce evenly over rolled tortillas. Sprinkle with shredded mozzarella, arrange pepperoni slices, and scatter bacon on top.
Step 8: Bake
Bake uncovered for 20–25 minutes, until cheese is melted and edges are slightly golden.
Step 9: Rest and Serve
Let the enchiladas rest for 5 minutes before slicing to help the filling set.
Why You’ll Love This Recipe
Flavor Explosion: Savory beef, melty cheese, smoky bacon, and pepperoni create layers of flavor in every bite.
Quick and Easy: Simple steps, minimal prep, and no complicated techniques.
Family-Friendly: Pleases both pizza lovers and Tex-Mex fans.
Make-Ahead Friendly: Assemble ahead and bake when ready.
Crowd-Pleaser: Perfect for potlucks, game nights, or casual gatherings.
Mistakes to Avoid & Solutions
Overstuffing the tortillas: Too much filling will cause them to burst. Solution: Use about 1/3 cup filling per tortilla.
Dry enchiladas: Not enough sauce can leave them dry. Solution: Make sure the sauce fully covers the tortillas before baking.
Burned cheese edges: If baking longer than 25 minutes, loosely cover with foil halfway through.
Soggy bottom: Avoid too much moisture in the filling—drain beef well before adding other ingredients.
Uneven cooking: Don’t overcrowd the baking dish; leave a little space between rolls.
Serving and Pairing Suggestions
Serve with a crisp green salad and balsamic vinaigrette.
Add garlic bread or cheesy breadsticks for a heartier meal.
Pair with sparkling water, light beer, or a fruity red wine.
For kids, serve with carrot sticks or corn on the cob.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap tightly in foil, then place in a freezer bag for up to 2 months.
Reheat (oven): Cover with foil and bake at 350°F for 15–20 minutes.
Reheat (microwave): Heat on medium power in 1-minute intervals to avoid drying out.
FAQs
1. Can I use chicken instead of beef?
Yes, ground chicken or shredded cooked chicken works well—just season it generously.
2. Can I make it vegetarian?
Replace beef with sautéed mushrooms, zucchini, or plant-based meat alternatives.
3. What tortillas work best?
Flour tortillas hold up best to baking without tearing.
4. Can I use cottage cheese instead of ricotta?
Yes, but drain it well first for a creamier texture.
5. Can I prep it the night before?
Yes, assemble, cover, and refrigerate. Add 5 extra minutes to baking time.
Tips & Tricks
Warm tortillas slightly before rolling to prevent cracking.
Use part-skim mozzarella to keep the dish lighter without losing flavor.
Chop pepperoni into small bits so it spreads evenly through the filling.
Recipe Variations
Spicy Kick: Add diced jalapeños to the filling and top with crushed red pepper flakes.
BBQ Twist: Replace pizza sauce with barbecue sauce and swap mozzarella for cheddar.
Veggie-Loaded: Add sautéed spinach, mushrooms, or roasted zucchini for extra nutrients.
Hawaiian Style: Add diced ham and pineapple chunks to the filling.
Final Thoughts
This Pizza Enchiladas Beef Fusion has officially joined my “make again” list—not because it’s trendy, but because it’s the kind of meal my family dives into without hesitation. The warm tortillas, the cheesy pull, the smoky bacon… it’s pure comfort. I’ve served it on quiet Tuesday nights and at loud family gatherings, and it never fails to spark conversation at the table.
The best part is watching everyone’s faces when they take that first bite—half expecting pizza, half expecting enchiladas, but getting a little bit of both. If I can do that with a skillet, a baking dish, and a few pantry staples, then I’ll keep making it for years to come.
Hearty Pizza Enchiladas Beef
Ingredients
For the filling:
- 1 pound lean ground beef
- 1 cup diced yellow onion
- 1 medium green bell pepper diced
- 3 ounces pepperoni chopped
- 1 tablespoon chopped garlic
- ⅓ cup pizza sauce
- 1 tablespoon Italian seasoning
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1.5 ounces bacon crumbled
- 8 large flour tortillas
For the topping:
- 2 cups pizza sauce
- 2 cups shredded mozzarella cheese
- 3 ounces pepperoni slices
- 1 ounce bacon crumbled
Instructions
- Heat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Brown ground beef in a skillet over medium-high heat, breaking it apart. Drain excess grease.
- Add onion, bell pepper, and chopped pepperoni. Cook 5–7 minutes until softened.
- Stir in garlic; cook 2 minutes, then remove from heat.
- Stir in 1/3 cup pizza sauce, Italian seasoning, ricotta, mozzarella, and crumbled bacon until creamy.
- Spoon filling down each tortilla, roll tightly, and place seam-side down in the dish.
- Top with remaining pizza sauce, mozzarella, pepperoni slices, and bacon.
- Bake 20–25 minutes until cheese melts and edges are golden.
- Cool 5 minutes before slicing and serving.
