Pizza Enchiladas with Ground Beef & Pepperoni

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Introduction:

Why choose between pizza and enchiladas when you can have both? These Pizza Enchiladas with Ground Beef & Pepperoni combine the best of two worlds: the cheesy, meaty, savory flavors of your favorite pizza, rolled into soft tortillas and baked like enchiladas. It’s a fun, creative dinner that’s perfect for families, game nights, or anyone who loves bold comfort food.

Origin:

This dish is a modern fusion recipe, blending Italian-American pizza flavors with the structure of Mexican enchiladas. While it’s not traditional in either cuisine, it celebrates the flexibility of comfort food and showcases how flavors and formats can come together to create something unique and crowd-pleasing.

Ingredients:

Main Ingredients:

  • 1 lb (450 g) ground beef
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 cup pizza sauce (or marinara)
  • 8 small flour tortillas (or low-carb/whole wheat if preferred)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 20–25 slices pepperoni
  • Olive oil (for cooking)

Optional Ingredients/Substitutions:

  • Add chopped bell peppers, black olives, or mushrooms to the filling or topping.
  • Use ground turkey, sausage, or vegetarian crumbles instead of beef.
  • Substitute low-carb tortillas for a keto-friendly version.
  • Use spicy pepperoni or turkey pepperoni based on preference.
  • Add a dash of balsamic glaze or chili flakes for extra flair.

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cook the filling: In a skillet, heat a little olive oil over medium heat. Add ground beef and cook until browned. Add onions and cook until softened. Stir in garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 1–2 minutes more.
  3. Stir in 1/2 cup of pizza sauce and simmer for 2–3 minutes. Remove from heat.
  4. Assemble the enchiladas: Spoon 2–3 tablespoons of the beef mixture into each tortilla. Add a sprinkle of mozzarella cheese and 2–3 pepperoni slices. Roll tightly and place seam-side down in a greased 9×13 baking dish.
  5. Spread the remaining 1/2 cup of pizza sauce over the top. Sprinkle with remaining mozzarella and Parmesan. Top with additional pepperoni slices.
  6. Bake uncovered for 20–25 minutes, or until bubbly and golden.
  7. Cool slightly before serving. Garnish with fresh basil or oregano if desired.

Tips for Success:

  • Don’t overfill the tortillas to avoid tearing when rolling.
  • Use a thicker pizza sauce to prevent the dish from becoming soggy.
  • Layer cheese on top generously for a crisp, pizza-like finish.
  • Let the enchiladas rest for 5–10 minutes before serving for best texture.
  • Use parchment under the enchiladas if baking in a metal pan to prevent sticking.

Recommendations:

  • Serve with a side salad, garlic breadsticks, or roasted vegetables.
  • This dish is kid-friendly and great for parties—make a double batch!
  • Leftovers can be reheated in the oven or air fryer for a crispy texture.
  • Want more spice? Add jalapeños, hot sauce, or crushed red chili to the filling.

Nutrition (per serving, 1 enchilada, based on 8 servings):

  • Calories: 340
  • Fat: 21g
  • Protein: 19g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Net Carbs: 18g

(Nutrition may vary based on ingredients and tortilla type.)

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