Pizza Enchiladas with Ground Beef

These pizza enchiladas with ground beef are one of my favorite fun mash-up dinners—where bold Tex-Mex flavor meets classic pizza comfort. Soft tortillas are filled with seasoned ground beef, smothered in pizza sauce, and layered with gooey melted cheese and pizza toppings. It’s a crowd-pleasing, family-friendly dish that’s as easy to make as it is to devour.

Why You’ll Love This Recipe

I love this recipe because it brings two favorites together into one cheesy, saucy, crave-worthy dish. It’s got the richness of enchiladas and the familiar flavor of pizza in every bite. Plus, I can easily customize the fillings and toppings to fit what I have on hand, and it’s a breeze to prepare on a weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion, chopped

• Garlic, minced

• Taco seasoning or Italian seasoning (depending on the flavor you prefer)

• Pizza sauce

• Flour or corn tortillas

• Shredded mozzarella cheese

• Pepperoni slices

• Optional toppings: sliced black olives, bell peppers, mushrooms, red pepper flakes, fresh basil

Directions

1. I preheat the oven to 375°F (190°C) and grease a baking dish.

2. In a skillet, I cook the ground beef and onions over medium heat until the meat is browned. I drain the fat, then stir in garlic and seasoning.

3. I add a few spoonfuls of pizza sauce to the meat mixture and stir to coat, then remove it from the heat.

4. I fill each tortilla with a scoop of the beef mixture and a sprinkle of mozzarella, then roll them up and place seam-side down in the baking dish.

5. I pour the remaining pizza sauce over the rolled tortillas and top with more cheese, pepperoni slices, and any other pizza-style toppings I like.

6. I bake uncovered for 20–25 minutes until the cheese is melted and bubbly.

7. I let the enchiladas rest for a few minutes before serving.

Servings and timing

This recipe serves 4–6. It takes about 15 minutes to prep and 25 minutes to bake, so it’s ready in about 40 minutes.

Variations

Sometimes I use ground turkey or sausage instead of beef. I’ve also tried stuffing the enchiladas with sautéed veggies like mushrooms or spinach for a lighter twist. For a spicier version, I add crushed red pepper flakes or use hot Italian sausage. I even switch it up with barbecue sauce for a BBQ-pizza fusion version.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I cover them with foil and warm them in the oven at 350°F, or microwave them in short intervals until heated through. They also freeze well—I wrap them tightly and store for up to 2 months, reheating from frozen when I need a quick dinner.

FAQs

Can I use store-bought pizza sauce?

Yes, I often use my favorite jarred pizza sauce for convenience. If I have time, I’ll make a quick homemade version using tomato sauce, garlic, and herbs.

What kind of tortillas work best?

I usually go with flour tortillas for their flexibility and softness, but corn tortillas work if I want a more traditional enchilada texture.

Can I make this ahead?

Definitely. I assemble the enchiladas, cover, and refrigerate them for up to a day before baking. I just add a few extra minutes to the baking time if they’re cold.

What toppings should I add?

I love using pepperoni, olives, bell peppers, or mushrooms. Basically, anything I’d put on a pizza works here too.

Can I make this vegetarian?

Yes, I skip the beef and load the enchiladas with sautéed vegetables like mushrooms, zucchini, and spinach. It’s still super hearty and flavorful.

Conclusion

Pizza enchiladas with ground beef are a fun, cheesy, and satisfying twist on two classic comfort foods. With simple ingredients, bold flavor, and endless topping options, it’s a recipe I turn to when I want something different, easy, and sure to make everyone at the table happy. Whether I’m feeding picky eaters or just craving something creative, this dish always delivers.