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
