Pizza Enchiladas with Ground Beef & Pepperoni

Pizza Enchiladas with Ground Beef & Pepperoni combine two of my favorite comfort foods in one saucy, cheesy, and crave-worthy dish. With all the bold, meaty flavors of pizza wrapped up in soft tortillas and baked enchilada-style, this is one of those fusion recipes I love to make when I want something fun and filling.

Why You’ll Love This Recipe

I love how this dish brings the best of both worlds—rich, seasoned ground beef, spicy slices of pepperoni, marinara sauce, and loads of gooey cheese all baked in soft tortillas. It’s quick to assemble, great for feeding a crowd, and totally customizable with whatever toppings I’d put on a pizza. It’s pizza night, but with a new twist that never gets old.

Ingredients

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

• Ground beef

• Sliced pepperoni

• Garlic powder

• Onion powder

• Italian seasoning

• Salt

• Black pepper

• Marinara or pizza sauce

• Shredded mozzarella cheese

• Shredded cheddar cheese (optional)

• Flour or corn tortillas

• Olive oil (optional, for cooking)

• Sliced black olives, green bell peppers, or mushrooms (optional, for topping)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. In a skillet over medium heat, I cook the ground beef until browned. I drain any excess fat and season the beef with garlic powder, onion powder, Italian seasoning, salt, and pepper.

3. I stir in half of the marinara sauce and a handful of chopped pepperoni into the meat mixture, letting it simmer for a few minutes.

4. I warm the tortillas slightly to make them pliable, then spoon the meat mixture into each one, sprinkle with a little cheese, and roll them up.

5. I place the rolled tortillas seam-side down in the baking dish.

6. I spread the remaining marinara sauce over the top and layer on mozzarella, cheddar (if using), and extra pepperoni slices.

7. I add any additional toppings like olives or bell peppers if I have them.

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

9. I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes about 8 enchiladas, serving 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I swap the ground beef for Italian sausage or turkey for a different flavor. I’ve used Alfredo sauce instead of marinara for a creamy version. If I want it spicy, I add crushed red pepper flakes or jalapeños. I also make it vegetarian by using mushrooms and spinach instead of meat.

Storage/reheating

I store leftovers in the fridge for up to 4 days. To reheat, I place them in the oven at 350°F (175°C) for 15 minutes or microwave a couple for 1–2 minutes until hot. These also freeze well—either as a whole dish or individually wrapped portions. I reheat frozen enchiladas covered, adding a few minutes to the bake time.

FAQs

Can I use store-bought pizza sauce?

Yes, I often use store-bought marinara or pizza sauce to save time. I just make sure it’s thick enough to hold up in baking.

What type of tortillas work best?

I usually use flour tortillas because they roll easily and hold the filling well. Corn tortillas work too, but I warm them first to prevent tearing.

Can I make these ahead of time?

Definitely. I assemble them earlier in the day and refrigerate until ready to bake. I add 5–10 minutes to the bake time if they’re cold.

Can I freeze them?

Yes, I freeze them before or after baking. If freezing unbaked, I thaw overnight in the fridge before baking or bake directly from frozen, covered with foil.

What cheese works best?

I like using mozzarella for that stretchy pizza feel, but I also add cheddar or provolone depending on what I have. A mix gives the best flavor and melt.

Conclusion

Pizza Enchiladas with Ground Beef & Pepperoni are a cheesy, saucy mash-up that always satisfies. They’re fun to make, even more fun to eat, and totally customizable depending on what I’m craving. Whether I serve them for a family dinner or a casual get-together, they never stick around long.