Pizza Enchiladas

A Bold Fusion of Italian Flavors and Mexican Comfort

These Pizza Enchiladas are a fun, flavor-packed twist that blends the best of pizza and enchiladas into one baked dish. With seasoned ground beef, pepperoni, mozzarella, ricotta, and bacon layered inside soft tortillas—then topped with more sauce, cheese, and crispy toppings—they’re perfect for game day, family dinners, or whenever you want something cheesy, saucy, and totally indulgent.

A modern comfort classic that brings two favorites together!

Why You’ll Love This Recipe:

• 🥩 Beef & Pepperoni Perfection: Ground beef simmers into a rich, spiced mixture with bold tomato depth.
• 🧀 Cheesy Goodness: Ricotta and mozzarella blend into every bite for creamy stretch and texture.
• 🥬 Sweet Veggie Crunch: Onions and bell peppers add color, moisture, and balance to the meaty mix.
• 🥓 Bacon Boost: Adds smoky richness to both filling and topping—no skimping!
• ⏱️ Quick Assembly: From skillet to oven in under 40 minutes—ideal for weeknight cravings.

Ingredients (Makes 8 enchiladas):

For the Filling:

• 1 lb (450g) lean ground beef (or plant-based crumbles for vegan option)
• 1 cup finely diced yellow onion (or shallots for milder notes)
• ½ medium green bell pepper , diced (or red/yellow for sweeter finish – squeeze out excess water if needed)
• 3 oz pepperoni slices , chopped (or mushrooms for veggie swap)
• 1 tbsp garlic , minced (or 1 tsp garlic powder for shortcut)
• ⅓ cup pizza sauce (or marinara for variation)
• 1 tbsp Italian seasoning (or oregano + basil for homemade blend)
• 1 cup ricotta cheese (or tofu ricotta for dairy-free version)
• 1 cup shredded mozzarella cheese (or cheddar, Gouda, or vegan cheese)
• ⅓ cup crumbled cooked bacon (or turkey bacon for lighter version)

For Assembly:

• 8 large flour tortillas (or wheat wraps for softer bite)
• Cooking spray or butter, for greasing baking dish

For the Topping:

• 2 cups pizza sauce (or extra marinara for shortcut)
• 2½ cups shredded mozzarella cheese (or smoked mozzarella for extra depth)
• 3 oz pepperoni slices (optional – or omit for veggie version)
• ¼ cup crumbled bacon (for double bacon lovers)

Instructions:

Step 1: Cook the Beef Mixture

Preheat oven to 375°F (190°C) .

In a skillet over medium-high heat , cook ground beef until browned (6–8 minutes ), breaking it up as it cooks.

Drain excess fat if needed.

Add:

• Diced onions
• Bell pepper
• Chopped pepperoni

and continue cooking for 5–7 minutes , stirring occasionally, until veggies soften and flavors develop.

Stir in minced garlic and cook 2 minutes longer.

Remove from heat.

Step 2: Build the Cheesy Filling

To the same pan, stir in:

• Pizza sauce
• Italian seasoning
• Ricotta cheese
• Mozzarella cheese
• Crumbled bacon

Mix well until cheeses melt slightly and everything is fully incorporated.

Set aside while preparing tortillas.

Step 3: Fill & Roll Like a Pro

Lay out tortillas on a clean surface.

Spoon an even portion of the beef-cheese mixture down the center of each tortilla.

Roll tightly and place seam-side down in a greased 9×13-inch baking dish .

Step 4: Layer the Pizza-Inspired Topping

Pour 2 cups pizza sauce evenly over the rolled enchiladas.

Top generously with shredded mozzarella cheese , then layer with pepperoni slices and extra bacon .

Step 5: Bake Until Golden & Bubbly

Bake at 375°F (190°C) for 20–25 minutes , or until cheese is golden and bubbly.

Let cool for 5 minutes before serving—this helps prevent burning from the hot sauce.

Step 6: Serve Warm & Loaded

Serve warm with:

• Garlic bread or toasted baguette
• Coleslaw or green salad for contrast
• Or straight from the dish for full comfort mode

Each bite brings together:

• Spiced, saucy meat pockets
• Silky, melty cheese layers
• Sweet, tender veggie bites
• Smoky, crunchy bacon finish
• And that classic golden-pepperoni charm

Tips for Success:

• 🧈 Use Cold Hands: Helps shape and press beef without sticking.
• 🥣 Don’t Overfill Tortillas: Keep filling centered for easier rolling and better structure.
• 🥟 Tortilla Hack: Warm tortillas slightly before filling—makes them more pliable and less likely to tear.
• 🧁 Cheese Swap Magic: Try goat cheese, provolone, or vegan cheese for different finishes.
• ❄️ Make Ahead Magic: Assemble and refrigerate overnight—bake fresh when ready.

Serving Suggestions:

• Pair with beer, lemon water, or a glass of milk .
• Great with pickles, olives, or roasted vegetables on the side.
• Ideal for family dinners, lunch boxes, or late-night cravings .

Nutritional Information (per enchilada, makes 8 – approximate):

(With regular beef and cheese – per serving)

• Calories: ~400 kcal
• Protein: ~18g
• Carbohydrates: ~25g
• Fat: ~25g
• Fiber: ~1g
• Sugar: ~5g

These Pizza Enchiladas prove that fusion food doesn’t need fancy steps to be unforgettable. With their cheesy pull, spicy-sweet layers, and golden crust—they’re a must-bake for lovers of hearty, comforting handhelds.

Optional Variations:

Storage & Reheating Tips:

• Store unbaked enchiladas in foil-wrapped portions—refrigerate for up to 24 hours.
• Freeze assembled but unbaked enchiladas —bake directly from freezer with 5–10 extra minutes.
• Reheat gently in oven or air fryer for best crispiness—avoid microwave unless wrapped in foil.

Final Serving Touches:

• Drizzle with balsamic glaze or hot sauce
• Garnish with microgreens or chili threads
• Serve with roasted garlic bread or pickled jalapeños
• Pair with a dollop of sour cream or guacamole

These enchiladas aren’t just dinner—they’re a celebration of bold, cheesy joy wrapped in pizza dreams. So take a bite, close your eyes, and savor every saucy, cheesy moment.