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Pizza Enchiladas with Ground Beef

These Pizza Enchiladas combine two comfort food favorites into one irresistible dish. A hearty filling of seasoned ground beef, softened onions, and zesty pizza sauce is wrapped in soft tortillas, then smothered with gooey mozzarella, tangy pepperoni, and a sprinkle of Parmesan. Perfect for a busy weeknight dinner, these enchiladas are both satisfying and versatile.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian, Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound ground beef
  • 1 small onion finely chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes optional
  • 1 ½ cups pizza sauce divided
  • 6 large flour tortillas 8-inch size
  • ½ cup mini pepperoni slices or chopped regular pepperoni
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons olive oil or butter for greasing the dish
  • Fresh basil or parsley for garnish

Equipment

  • Large skillet
  • 9x13-inch baking dish

Method
 

  1. In a large skillet over medium heat, brown 1 pound of ground beef with 1 small finely chopped onion for about 5-7 minutes until the beef is no longer pink and the onion becomes translucent.
  2. Add 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, and ¼ teaspoon red pepper flakes. Stir well to coat the meat and then drain any excess fat.
  3. Stir in ¾ cup of the 1 ½ cups pizza sauce, ensuring the meat is well coated with the tomatoey goodness.
  4. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with 2 tablespoons of olive oil or butter.
  5. Lay out the 6 large flour tortillas and evenly divide the beef mixture among them. Add a few tablespoons of shredded mozzarella cheese and a sprinkle of mini pepperoni slices onto each tortilla.
  6. Roll up the tortillas tightly, tucking in the sides as you go. Place each rolled enchilada seam-side down in the prepared baking dish.
  7. Pour the remaining pizza sauce over the enchiladas, then sprinkle the rest of the mozzarella cheese and ¼ cup grated Parmesan cheese evenly on top.
  8. Bake in the preheated oven for about 20-25 minutes until the cheese is bubbly and starting to brown around the edges, with the tortilla edges crisping slightly while remaining soft where sauced.
  9. Remove from the oven and let cool for about 5 minutes. Garnish with freshly chopped basil or parsley before serving.

Notes

This fusion recipe marries the best of Italian and Mexican cuisines to create a unique enchilada experience. You can experiment by swapping ground beef with ground turkey, chicken, or even a vegetarian mix of black beans and corn. If you like extra toppings, feel free to add mushrooms, olives, or bell peppers to suit your taste. The dish makes a great weeknight dinner and leftovers can be stored in the refrigerator for up to 3 days.