Why You’ll Love This Recipe

I love how this mashup combines two favorites into one easy, crowd-pleasing bite. With familiar pizza flavors inside a soft tortilla and a melty cheese topping, it always feels comforting and fun. It’s quick to pull together yet impressive enough for casual dinners or game-night gatherings

ingredients

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

1 lb lean ground beef
1 cup diced yellow onion
1 medium green bell pepper, diced
3 oz chopped pepperoni (plus extra for topping)
1 Tbsp chopped garlic
⅓ cup pizza sauce (for stuffing)
1 Tbsp Italian seasoning
1 cup ricotta cheese
1 cup shredded mozzarella (for filling)
⅓ cup crumbled bacon (optional)
8 large flour tortillas
Topping:
- 2 cups pizza sauce
- 2½ cups shredded mozzarella
- Additional pepperoni slices and bacon (optional)

directions

I preheat the oven to 375 °F and lightly grease a baking dish.
In a skillet over medium-high, I cook ground beef with onion and bell pepper until the meat is brown and veggies are softened.
I stir in garlic, cooking for another 1–2 minutes until fragrant.
I mix in pizza sauce, Italian seasoning, ricotta, mozzarella, and bacon (if using), stirring until combined.
I warm tortillas slightly to make them pliable, then spoon filling down the center of each. I roll them up tightly and place seam-side down in the baking dish.
I pour the remaining pizza sauce over the enchiladas, top with shredded mozzarella, and garnish with extra pepperoni and bacon.
I bake for 20–25 minutes until bubbly and golden around the edges. Let it cool for a few minutes before slicing.

Servings and timing

Yield: 8 enchiladas (about 4–6 servings)
Prep time: ~20 minutes
Cook time: ~25 minutes
Total time: ~45 minutes

Variations

Swap fillings—try Italian sausage, mushrooms, olives, spinach, or sausage.
Use corn tortillas (warmed first) instead of flour for a slightly different texture.
Change the cheese blend: provolone, fontina, or pepper jack for a twist.
Serve with a simple green salad or garlic bread to complement the rich flavors.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I bake covered at 350 °F for 10 minutes, then uncover to crisp the cheese. I also freeze assembled (pre-bake) for up to a month—just thaw overnight before baking.

FAQs

Can I make this vegetarian?

Absolutely—I skip the beef and bacon and load the filling with sautéed mushrooms, zucchini, spinach, or plant-based sausage.

Should I drain the beef?

Yes—I drain excess grease after cooking to keep the enchiladas from getting too oily.

Can I prep ahead for entertaining?

Definitely—I assemble and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to cook time.

Why warm tortillas first?

Warming makes tortillas more flexible and prevents cracking when filling and rolling. Just 10 seconds in the microwave does the trick.

Can I use homemade pizza sauce?

Yes—the recipe works beautifully with any pizza or marinara sauce you love.

Conclusion

I absolutely love this Pizza-Enchilada Mashup for its fun spin on comfort food staples. It brings cheesy, saucy, familiar pizza flavors into the easy, hand-held format of enchiladas. Fast to prep, crowd-pleasing, and endlessly customizable—I make these whenever I want a meal that’s delicious, comforting, and just a bit creative.