Pizza Enchiladas are the perfect combination of two comfort food favorites. I combine the bold flavors of a classic pizza with the hearty, satisfying texture of enchiladas to create a family-friendly meal that’s packed with seasoned ground beef, beef pepperoni, smoked beef, creamy ricotta, and plenty of gooey mozzarella. Every bite is loaded with cheesy goodness and rich pizza flavor, making this recipe an instant favorite for busy weeknights or casual gatherings.
Why I’ll Love This Recipe
I love how this recipe brings together two classic comfort foods in one delicious dish. The cheesy filling is rich and flavorful, while the pizza sauce and toppings create a familiar taste that everyone enjoys. I also appreciate how simple it is to prepare ahead of time, making dinner less stressful. Whether I serve it for a family meal or a casual get-together, these Pizza Enchiladas are always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb lean ground beef
1 cup diced yellow onion
3 oz beef pepperoni, chopped
1 medium green bell pepper, diced
1 tablespoon chopped garlic
1/3 cup pizza sauce
1 tablespoon Italian seasoning
1 cup ricotta cheese
1/3 cup diced smoked beef
1 cup shredded mozzarella cheese
8 large flour tortillas
2 cups pizza sauce
2 1/2 cups shredded mozzarella cheese
3 oz beef pepperoni slices
1/4 cup diced smoked beef
Directions
I preheat the oven to 375°F (190°C).
I cook the ground beef in a large skillet over medium-high heat until browned, breaking it apart as it cooks.
Then I add the diced onion, green bell pepper, and chopped beef pepperoni, then cook until the vegetables are softened.
I stir in the chopped garlic and cook for another 2 minutes.
I remove the skillet from the heat and mix in 1/3 cup pizza sauce, Italian seasoning, ricotta cheese, 1 cup shredded mozzarella, and the diced smoked beef until everything is well combined.
Next I lay the flour tortillas on a flat surface and divide the filling evenly among them.
I roll each tortilla tightly and place them seam-side down in a lightly greased baking dish.
I pour the remaining pizza sauce evenly over the enchiladas.
Then I sprinkle the remaining mozzarella cheese over the top and finish with the beef pepperoni slices and remaining diced smoked beef.
I bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden.
I let the enchiladas cool for a few minutes before serving them warm.
Servings and Timing
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: Approximately 610 kcal per serving
Variations
I swap the ground beef for ground turkey or ground chicken when I want a lighter version.
I add sliced mushrooms, black olives, or diced jalapeños for extra pizza-inspired toppings.
Also I use a blend of mozzarella and provolone cheese for even more cheesy flavor.
I stir crushed red pepper flakes into the filling when I want a little heat.
I replace the flour tortillas with whole wheat tortillas for a heartier option.
Storage/Reheating
I store leftover Pizza Enchiladas in an airtight container in the refrigerator for up to 4 days. For longer storage, I wrap individual portions tightly and freeze them for up to 3 months.
When I reheat refrigerated leftovers, I warm them in a 350°F oven for about 15 to 20 minutes until heated through. For a quicker option, I microwave individual servings in 30-second intervals until hot. If reheating from frozen, I thaw them overnight in the refrigerator before baking for the best texture.
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FAQs
Can I make Pizza Enchiladas ahead of time?
Yes. I assemble the enchiladas up to one day in advance, cover the baking dish, refrigerate it, and bake just before serving.
Can I freeze these enchiladas before baking?
Yes. I assemble the entire dish, wrap it tightly with plastic wrap and foil, and freeze it for up to 3 months. I thaw it overnight before baking.
What other cheeses work well in this recipe?
I enjoy using provolone, Monterey Jack, or an Italian cheese blend alongside mozzarella for extra flavor.
Can I make this recipe without pepperoni?
Absolutely. I simply leave out the pepperoni or replace it with extra smoked beef or cooked vegetables while still keeping the pizza-inspired taste.
What can I serve with Pizza Enchiladas?
I like serving them with a crisp green salad, garlic bread, roasted vegetables, or a simple Caesar salad to round out the meal.
Conclusion
I love making Pizza Enchiladas whenever I want a fun twist on classic comfort food. The combination of seasoned beef, creamy ricotta, melted mozzarella, pizza sauce, and savory toppings creates a hearty meal that’s easy to prepare and perfect for sharing. Whether I make it for a busy weeknight dinner or a family gathering, this recipe always disappears quickly and earns plenty of compliments.
📖 Recipe:
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Pizza Enchiladas
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Halal
Description
Pizza Enchiladas combine the bold, cheesy flavors of pizza with the hearty satisfaction of enchiladas. Packed with seasoned ground beef, beef pepperoni, smoked beef, ricotta, and mozzarella, this family-friendly dinner is perfect for busy weeknights or casual gatherings.
Ingredients
1 lb lean ground beef
1 cup diced yellow onion
1 medium green bell pepper, diced
3 oz beef pepperoni, chopped
1 tablespoon chopped garlic
1/3 cup pizza sauce
1 tablespoon Italian seasoning
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/3 cup diced smoked beef
8 large flour tortillas
2 cups pizza sauce
2 1/2 cups shredded mozzarella cheese
3 oz beef pepperoni slices
1/4 cup diced smoked beef
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the ground beef in a large skillet over medium-high heat until browned, breaking it apart as it cooks.
- Add the diced onion, green bell pepper, and chopped beef pepperoni. Cook until the vegetables are softened.
- Stir in the chopped garlic and cook for 2 minutes.
- Remove the skillet from the heat and mix in 1/3 cup pizza sauce, Italian seasoning, ricotta cheese, 1 cup shredded mozzarella, and 1/3 cup diced smoked beef until well combined.
- Lay the flour tortillas on a flat surface and divide the filling evenly among them.
- Roll each tortilla tightly and place seam-side down in a lightly greased baking dish.
- Pour the remaining 2 cups pizza sauce evenly over the enchiladas.
- Sprinkle the remaining 2 1/2 cups mozzarella cheese over the top, then add the beef pepperoni slices and remaining 1/4 cup diced smoked beef.
- Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let the enchiladas cool for a few minutes before serving warm.
Notes
Swap the ground beef for ground turkey or ground chicken for a lighter version.
Add mushrooms, black olives, or diced jalapeños for extra pizza-inspired flavor.
Use a blend of mozzarella and provolone for extra cheesy richness.
Stir crushed red pepper flakes into the filling for a spicy kick.
Whole wheat tortillas can be substituted for added fiber.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat in a 350°F oven for 15–20 minutes or microwave individual portions until heated through.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada
- Calories: 610 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
