Pizza Enchiladas Ground Beef
I remember the first time I made these pizza enchiladas after a little league practice and my kids absolutely devoured them The leftovers disappeared faster than I expected and now it is a requested meal on pizza nights
Ingredients
- Lean ground beef: gives a hearty base go for the leanest you can find to avoid excess grease
- Diced yellow onion: adds gentle sweetness and aroma choose firm unbruised onions
- Green bell pepper: brings freshness and extra nutrition look for bright glossy skins
- Pepperoni chopped: amps up the classic pizza flavor get one with a smoky profile for depth
- Chopped garlic: brightens and ties the flavors together fresh cloves always beat prechopped
- Pizza sauce: moistens the mix and carries tomatoey goodness taste a few brands to find your favorite
- Italian seasoning: brings herby notes do not be shy about using a quality blend
- Ricotta cheese: makes the filling rich and creamy check for smooth texture without graininess
- Mozzarella cheese: creates the signature melt and stretch shred your own for best melt
- Crumbled bacon: infuses smoky crunch cook until crisp and blot excess fat for best flavor
- Flour tortillas: work as the rollable base choose large soft tortillas for easier assembly
- Extra pizza sauce for the top: ensures every bite stays saucy
- More mozzarella cheese on top: makes a golden bubbly crust use whole milk cheese if you can
- Pepperoni slices and bacon for topping: add visual appeal and lots of flavor
Step-by-Step Instructions
- Brown the Beef:
- Cook the ground beef in a large skillet over medium high heat breaking it apart with a spoon until fully browned This step develops richness while the beef crisps up slightly
- Build the Aromatics:
- Add diced onions bell peppers and chopped pepperoni Stir well and cook until the vegetables are soft and the pepperoni releases its oils letting the flavors blend together
- Add Garlic:
- Stir in chopped garlic letting it cook gently for about two minutes to keep its aroma vibrant but not bitter
- Mix the Filling:
- Take the skillet off the heat Stir in pizza sauce Italian seasoning ricotta shredded mozzarella and crumbled bacon Mix until smooth and all elements are evenly distributed
- Fill the Tortillas:
- Lay tortillas on a clean work surface Place generous scoops of the beef mixture down the center of each tortilla Try not to overfill to make rolling easier
- Prepare for Baking:
- Lightly coat a baking sheet with cooking spray Arrange filled tortillas seam side down so they do not unravel while baking
- Top and Finish Assembly:
- Pour pizza sauce evenly over the rolled tortillas Make sure to cover right to the edges for flavor in every bite Sprinkle with shredded mozzarella then arrange pepperoni slices and scatter bacon on top
- Bake to Perfection:
- Bake in a preheated oven at 375F for twenty to twenty five minutes until the cheese is fully melted and starts to brown around the edges
- Serve:
- Let cool slightly before serving so the cheese sets and you get picture perfect slices.
One of my favorite parts about this dish is the way the crisped bits of pepperoni blend into the cheesy filling It is always a treat to sneak an extra pepperoni onto my plate and I have fond memories of my sister helping me layer on the cheese as kids
Storage Tips
Pizza enchiladas store well in the refrigerator covered tightly for up to three days Reheat in a moderate oven or air fryer to bring back the crisp edges Microwaving works in a pinch but you may lose some texture If freezing wrap individually then reheat from frozen adding a little extra sauce if they look dry
Ingredient Substitutions
Ground turkey or chicken can sub for beef If you want a veggie version try lentils or crumbled tempeh Change out the bell pepper for mushrooms or zucchini Mozzarella blends nicely with provolone or Monterey Jack for a twist Cottage cheese can take the place of ricotta in a pinch
Serving Suggestions
Serve pizza enchiladas with a crisp green salad or roasted broccoli for balance My family likes a simple marinara drizzle on top and a side of garlic bread Try cutting them into smaller pieces for a fun party platter.
Pro Tips
- Always pre cook bacon and drain well for best texture in the filling
- Do not skip broiling for the final two minutes if you want extra bubbly browned cheese on top
- Rolling tortillas while they are still warm keeps them from cracking.
Ingredients
→ Filling
→ Topping
Steps
Preheat oven to 375F.
Drop the lean ground beef into a large skillet over medium-high heat. Crumble the ground beef well as it cooks.
Once the ground beef is fully browned, add the diced onions, bell peppers, and chopped pepperoni to the skillet. Stir well and continue cooking until the vegetables have softened.
Add the chopped garlic to the skillet. Stir well and continue cooking for 2 minutes.
Remove the skillet from heat. Add the pizza sauce, Italian seasoning, ricotta cheese, shredded mozzarella, and crumbled bacon to the skillet. Stir until all ingredients are well combined.
Lay out the flour tortillas and scoop some of the ground beef mixture down the center of each tortilla. Roll up the tortillas tightly.
Spray a baking sheet with cooking spray. Place the rolled-up tortillas onto the baking sheet.
Pour the pizza sauce over the rolled-up tortillas. Sprinkle the shredded mozzarella, pepperoni slices, and crumbled bacon on top.
Place the baking sheet in the oven and bake the enchiladas until the cheese is fully melted and just starting to brown around the edges, about 20 to 25 minutes.
Serve warm and enjoy your pizza enchiladas.
Required Tools
- Large skillet
- Baking sheet
- Cooking spray
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains dairy
- Contains gluten
- Contains pork
