Name: Pizza Enchiladas with Ground Beef
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 1 lb ground beef; 1 tbsp olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 tsp Italian seasoning or dried oregano; Salt and pepper to taste; 6 flour or corn tortillas; 1 1/2 cups pizza sauce, divided; 1 1/2 cups shredded mozzarella cheese, divided; 1/2 cup pepperoni slices (optional); 1/4 cup sliced black olives (optional); 1/2 cup chopped bell peppers or mushrooms (optional); 2 tbsp grated parmesan cheese (optional); Fresh basil or parsley, chopped (optional for garnish)

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Pizza Enchiladas with Ground Beef are a fun, flavor-packed mashup that combines two of my favorite comfort foods: pizza and enchiladas. Rolled tortillas filled with seasoned beef and cheese, smothered in pizza sauce, and topped with more cheese and pizza-style toppings—this dish is cheesy, saucy, and incredibly satisfying. It’s an easy weeknight dinner that brings the best of both worlds to the table.

Why You’ll Love This Recipe

I love how this recipe turns classic ingredients into something totally new. It’s the perfect dinner when I can’t decide between pizza and Mexican food. The ground beef filling makes it hearty, while the gooey cheese and pizza sauce bring all those familiar, comforting flavors I crave. Plus, it’s simple to customize and even easier to prepare ahead of time. Whether I’m feeding kids or adults, these enchiladas are always a hit. Pizza Enchiladas with Ground Beef

Ingredients

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

Ground beef
Olive oil (for cooking)
Onion, chopped
Garlic, minced
Italian seasoning or dried oregano
Salt and pepper
Tortillas (flour or corn)
Pizza sauce
Shredded mozzarella cheese
Pepperoni slices (optional)
Sliced black olives (optional)
Bell peppers or mushrooms, chopped (optional for pizza-style topping)
Grated parmesan cheese (optional for garnish)
Fresh basil or parsley (optional for garnish)

Directions

I start by heating olive oil in a skillet over medium heat and cooking the chopped onion until soft.
I add the garlic and ground beef, breaking it up with a spoon, and cook until the beef is browned.
I season the beef with salt, pepper, and Italian seasoning, then stir in a few spoonfuls of pizza sauce to coat it lightly.
I lay out the tortillas and spoon the beef mixture down the center of each one, adding a bit of shredded mozzarella before rolling them up.
I place the rolled enchiladas seam-side down in a baking dish.
I pour the rest of the pizza sauce over the top and sprinkle with plenty of mozzarella cheese.
I add pepperoni slices, olives, or any other toppings I like, then bake at 375°F (190°C) for about 20–25 minutes, until hot and bubbly.
I let them cool slightly before garnishing with parmesan and fresh herbs, then serve warm.

Servings and timing

This recipe makes 6 enchiladas (about 3–4 servings).
Prep time: 15 minutes
Cook time: 25 minutes
Total time: Around 40 minutes

Variations

I sometimes swap ground beef for Italian sausage or ground turkey for a lighter option.
For a vegetarian version, I skip the meat and use sautéed mushrooms, peppers, and spinach instead.
I’ve made it with Alfredo sauce instead of pizza sauce for a creamy twist.
Mini pepperonis, jalapeños, or even pineapple make it extra fun for kids.
I’ve also tried using low-carb tortillas for a lighter version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover them and warm them in the oven at 350°F (175°C) until hot, or microwave them for 1–2 minutes per serving. If I’m freezing them, I wrap each enchilada tightly and store in a freezer-safe container for up to 2 months. I thaw overnight in the fridge and reheat as usual. Pizza Enchiladas with Ground Beef

FAQs

Can I use corn tortillas instead of flour?

Yes, I sometimes use corn tortillas, especially if I want a firmer texture or gluten-free option. I just make sure to warm them first so they’re easier to roll.

What’s the best pizza sauce to use?

I use any good-quality store-bought pizza sauce or make a quick homemade one with tomato paste, olive oil, and Italian seasoning. It doesn’t have to be fancy to be tasty.

Do these enchiladas get soggy?

Not for me—using just enough sauce keeps them moist without making them mushy. Baking uncovered helps the top stay slightly crisp.

Can I prepare them ahead of time?

Absolutely. I often assemble them the night before and keep them covered in the fridge. I add the cheese topping just before baking.

Are they spicy?

Not by default, but I can easily turn up the heat by adding red pepper flakes, spicy pepperoni, or jalapeños to the filling or topping.

Conclusion

Pizza Enchiladas with Ground Beef are a bold, cheesy, family-friendly dinner that always satisfies my cravings. I love how they blend the gooey, melty goodness of pizza with the hearty, comforting feel of enchiladas. Easy to make, endlessly adaptable, and downright delicious—this is one of those go-to recipes I come back to again and again.