Pizza Enchiladas with Pepperoni and Beef
These loaded pizza enchiladas combine saucy beef, melty mozzarella, and pepperoni in a tortilla for the ultimate comfort food mashup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dinner, Casserole, Fusion
- Method: Baking
- Cuisine: Italian-Mexican Fusion
Ingredients
Filling
450g lean ground beef
1 cup yellow onion, diced
1 medium green bell pepper, diced
85g pepperoni, chopped
1 tbsp garlic, chopped
80ml pizza sauce
1 tbsp Italian seasoning
250g ricotta cheese
100g mozzarella cheese, shredded
40g bacon, crumbled
Assembly & Topping
8 large flour tortillas
480ml pizza sauce
250g mozzarella cheese, shredded
85g pepperoni slices
30g bacon, crumbled
Instructions
Preheat oven to 190°C (375°F).
In a large skillet, cook ground beef over medium-high heat until browned.
Add onion, green bell pepper, and chopped pepperoni. Cook 5–7 minutes until softened and aromatic.
Stir in garlic and cook for 1–2 minutes more. Remove from heat.
Mix in pizza sauce, Italian seasoning, ricotta, shredded mozzarella, and crumbled bacon to form the creamy filling.
Lay out tortillas and fill each with the beef mixture. Roll tightly and place seam-side down in a greased baking dish.
Pour remaining pizza sauce over the rolled enchiladas. Top with shredded mozzarella, pepperoni slices, and more crumbled bacon.
Bake for 20–25 minutes until cheese is melted and edges are golden. Let cool 5 minutes before serving.
Notes
Want crispier edges? Broil for the last 2–3 minutes of baking.
Add heat with crushed red pepper flakes or diced jalapeños.
Use Italian sausage instead of ground beef for a spicier version.
Great for meal prep — refrigerate leftovers up to 4 days or freeze individually wrapped portions.
