I love how this recipe turns two favorite comfort foods—pizza and enchiladas—into one epic meal. The filling is rich and loaded with beef, pepperoni, cheese, and Italian spices. It’s also easy to customize and assemble ahead of time. The combination of gooey mozzarella, tangy pizza sauce, and soft, baked tortillas gives me all the flavor of a deep-dish pizza, but in a cozy, roll-up form.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
450g lean ground beef
1 cup yellow onion, diced
1 medium green bell pepper, diced
85g pepperoni, chopped
1 tablespoon garlic, chopped
80ml pizza sauce
1 tablespoon Italian seasoning
250g ricotta cheese
100g mozzarella cheese, shredded
40g bacon, crumbled
8 large flour tortillas
480ml pizza sauce (for topping)
250g mozzarella cheese, shredded (for topping)
85g pepperoni slices
30g bacon, crumbled (for topping)
Directions
Preheat and start the beef I preheat the oven to 190°C (375°F). In a large skillet, I cook the ground beef over medium-high heat, breaking it up until fully browned and cooked through.
Add the pizza flavors I stir in the diced onion, bell pepper, and chopped pepperoni. I cook everything together for about 5–7 minutes until the veggies soften and the pepperoni releases its flavor.
Build the aromatic base I add the chopped garlic and cook it for another 2 minutes until fragrant, then remove the skillet from the heat to prevent overcooking.
Create the creamy filling To the warm skillet, I mix in 80ml pizza sauce, Italian seasoning, ricotta cheese, shredded mozzarella, and crumbled bacon. I stir until the filling is creamy and everything is well combined.
Roll the enchiladas I spoon the beef mixture into the center of each tortilla, roll them tightly, and place them seam-side down in a greased baking dish.
Top with pizza goodness I pour the remaining pizza sauce evenly over the top, sprinkle with shredded mozzarella, arrange pepperoni slices, and finish with more crumbled bacon.
Bake to melty perfection I bake the dish for 20–25 minutes until the cheese is melted and golden around the edges. After baking, I let it rest for about 5 minutes before serving—it helps everything set up just right.
Servings and timing
This recipe makes 8 hearty enchiladas and takes about 45 minutes from start to finish. It’s a great main dish for feeding a crowd or a big, cozy family dinner.
Variations
Sometimes I swap the ricotta for cream cheese to change up the texture. I’ve also used Italian sausage instead of beef for a spicier twist. When I want a veggie version, I leave out the meat and bulk up the filling with mushrooms, zucchini, or spinach. A little crushed red pepper or olives added to the topping gives it even more of a pizza shop vibe.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or microwave—just cover with foil if baking to avoid drying out the cheese. It also freezes well; I wrap individual enchiladas in foil and reheat directly from frozen for quick weeknight meals.
FAQs
Can I make these enchiladas ahead of time?
Yes, I often assemble them earlier in the day and refrigerate. I just add a few extra minutes to the baking time if they’re going into the oven cold.
Can I use marinara sauce instead of pizza sauce?
Definitely. I’ve used marinara or even spaghetti sauce in a pinch—it still gives that Italian flavor.
What kind of tortillas work best?
I stick with large flour tortillas because they’re flexible and hold up to the filling and sauce without tearing.
How do I make them extra crispy?
For a crispier bottom, I lightly toast the rolled tortillas in a skillet before placing them in the baking dish. Or I bake uncovered for a few extra minutes at the end.
Can I make this dish vegetarian?
Absolutely. I skip the beef and bacon and load up on roasted veggies like mushrooms, peppers, and zucchini. It’s just as satisfying.
Conclusion
These Pizza Enchiladas with Pepperoni and Beef are everything I want in a comfort dish—cheesy, hearty, and totally over-the-top in the best way. I love serving them when I want something fun and filling that still feels a little creative. It’s pizza night with a twist, and it always hits the spot.
