Cheesy Pepperoni Beef Pizza Enchiladas
Cheesy Pepperoni Beef Pizza Enchiladas combine seasoned ground beef, pizza flavors, and baked tortillas into a cheesy, family-friendly dinner everyone devours.
If your family loves both pizza night and taco Tuesday, these pizza enchiladas are about to become the new “can we have that again?” dinner. You get all the comforting flavor of a beef and pepperoni pizza, wrapped up in soft tortillas and smothered with sauce and cheese.
Everything bakes together in one pan until the tortillas are cozy, the edges are a little toasty, and the cheese is melted and bubbly. It’s the kind of meal that feels fun and playful but is still easy enough for a busy weeknight. Serve it with a simple salad or some garlic bread, and you’ve got a complete, crowd-pleasing dinner.
You can also customize each enchilada a bit—extra pepperoni for one person, more cheese for another—so everyone gets exactly what they love, without making separate dishes.
Cheesy Pepperoni Beef Pizza Enchiladas Recipe Ingredients
- Ground beef: The hearty, savory base of the filling that makes these enchiladas extra satisfying and comforting.
- Onion: Finely chopped onion cooks down with the beef, adding sweetness and depth to balance the rich sauce and cheese.
- Italian seasoning: Brings classic pizzeria flavor with herbs like oregano and basil, tying the beef and sauce together.
- Garlic powder: A quick way to add garlicky warmth to the filling without needing to mince fresh cloves.
- Red pepper flakes: Completely optional, but a pinch gives a gentle heat that pairs nicely with pepperoni and cheese.
- Pizza sauce: Used both in the filling and on top, this is what makes the enchiladas taste like your favorite slice of pepperoni pizza.
- Flour tortillas: Soft 8-inch tortillas act as the “enchilada shells,” wrapping around the cheesy beef filling and baking up tender.
- Pepperoni: Mini slices or chopped regular pepperoni add that unmistakable pizzeria bite and extra richness in every roll.
- Mozzarella cheese: The main melting cheese that turns gooey and stretchy on top and inside the tortillas.
- Parmesan cheese: A small sprinkle adds salty, nutty flavor and helps the top brown beautifully.
- Olive oil or butter: Used to grease the baking dish so the enchiladas don’t stick and the edges can crisp a bit.
- Fresh basil or parsley: A bright, fresh garnish that cuts through the richness and makes the dish look extra inviting.
Step-by-Step Cheesy Pepperoni Beef Pizza Enchiladas
STEP 1: Prep your baking dish and ingredients.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or butter and set it aside. Chop the onion, grate your cheeses if needed, and have the tortillas and pepperoni nearby for easy assembly.
STEP 2: Cook the beef and onion.
In a large skillet over medium heat, add the ground beef and the finely chopped onion. Cook, breaking up the meat as it browns, until the beef is no longer pink and the onion is soft and translucent. Drain off any excess fat so the filling doesn’t become greasy.
STEP 3: Season and add sauce.
Sprinkle in the Italian seasoning, garlic powder, and red pepper flakes if using. Stir well so the spices coat the meat evenly. Pour in about half of the pizza sauce (roughly ¾ cup) and simmer for a couple of minutes. The mixture should be thick, saucy, and well combined.
STEP 4: Fill the tortillas.
Lay a flour tortilla on a clean surface. Spoon a strip of the beef mixture down the center, leaving the edges clear. Add a sprinkle of mozzarella and a few pieces of pepperoni on top of the beef. Roll the tortilla up snugly, tucking in the sides slightly if you like, and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas.
STEP 5: Top with sauce, cheese, and pepperoni.
Once all the tortillas are nestled in the dish, pour the remaining pizza sauce evenly over the top, making sure each enchilada gets some sauce. Sprinkle with the rest of the mozzarella and a light dusting of Parmesan. Scatter extra pepperoni over the top for that classic pizza look.
STEP 6: Bake until bubbly and golden.
Cover the dish loosely with foil and bake for about 15 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is melted, bubbly, and just starting to turn golden around the edges. Let the pan rest a few minutes before serving so everything can settle.
STEP 7: Finish and serve.
Sprinkle chopped fresh basil or parsley over the hot enchiladas for color and freshness. Serve them warm with a crisp green salad or garlic bread, and let everyone dig into the cheesy, pizza-style goodness.
Serving Ideas for Cheesy Pepperoni Beef Pizza Enchiladas
Because these pizza enchiladas are so hearty, you don’t need anything complicated on the side. A simple green salad with a tangy vinaigrette balances the richness and gives a fresh crunch next to the cheesy tortillas.
Garlic bread or cheesy breadsticks are perfect if your family loves a full “pizzeria” experience—use them to scoop up any extra sauce from the pan. You could also add a side of steamed or roasted veggies like broccoli, green beans, or zucchini for a colorful, veggie-packed plate.
If you’re serving a crowd or turning this into a fun weekend meal, pair the enchiladas with chips and salsa, a bowl of mixed olives, or a quick cucumber salad. The idea is to keep the sides light and bright so they complement, rather than compete with, the rich pizza flavors.
Can I make these pizza enchiladas ahead of time?
Yes. Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes of bake time if you’re starting from chilled.
Can I use a different meat instead of ground beef?
Absolutely. Ground turkey, chicken, or even Italian sausage all work well. Just cook fully, drain any excess fat, and season the filling the same way.
Are these enchiladas very spicy?
They’re only mildly spicy, mainly from the red pepper flakes and pepperoni. For a completely mild version, skip the flakes and choose a mild pepperoni or use less.
Can I use corn tortillas instead of flour?
Flour tortillas give that soft, pizza-like bite, but you can use corn tortillas if you prefer. Warm them first so they’re pliable and less likely to crack when rolled.
Pro Tips for Cheesy Pepperoni Beef Pizza Enchiladas
- Warm the tortillas before rolling: A quick 20–30 seconds in the microwave wrapped in a damp paper towel makes tortillas softer and easier to roll without tearing.
- Don’t overfill each tortilla: It’s tempting, but too much filling makes rolling tricky and can cause the enchiladas to burst open while baking. Aim for a modest strip of meat and cheese.
- Broil briefly for extra color: If you like deeply golden, bubbly cheese, switch the oven to broil for the last 1–2 minutes. Watch closely so the top doesn’t burn.
Keeping Leftovers Fresh
Leftover pizza enchiladas keep well and make an excellent lunch the next day. Let them cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days. The tortillas will soften as they sit, but the flavors get even cozier.
To reheat, place a portion in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 15–20 minutes, until heated through. For a quicker option, microwave individual pieces in short bursts, adding a splash of extra pizza sauce if they seem dry.
If you’d like to freeze them, wrap individual enchiladas or portions tightly and store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until hot and bubbly again.
Cheesy Pepperoni Beef Pizza Enchiladas
Ingredients
- 6 soft flour tortillas 8-inch size
- 2 tablespoons of olive oil or melted butter for coating the baking dish
- 1 pound lean ground beef
- 1/2 cup of chopped mini pepperoni or roughly diced standard pepperoni slices
- 1 1/2 cups shredded mozzarella cheese separated
- 1/4 cup finely grated Parmesan
- 1 small yellow onion finely diced
- 3/4 cup pizza sauce for the filling plus 3/4 cup for topping
- 1 teaspoon dried Italian herb mix
- 1/2 teaspoon ground garlic powder
- 1/4 teaspoon crushed red chili flakes optional, for heat
- Fresh basil leaves or chopped parsley for finishing garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or butter, ensuring even coverage across the bottom and sides.
- Place a large skillet over medium heat. Add the ground beef and finely chopped onion. Cook, stirring occasionally, until the beef is thoroughly browned and the onions have softened.
- Season the cooked beef with Italian seasoning, garlic powder, and optional red pepper flakes. Stir well, then drain any excess fat from the skillet.
- Pour in 3/4 cup of the pizza sauce and mix to coat the beef evenly. Let it simmer briefly, then remove from heat.
- Lay out each tortilla on a clean surface. Spoon a generous amount of the beef mixture onto the center of each one. Add a sprinkle of shredded mozzarella and a portion of chopped pepperoni.
- Tightly roll up the tortillas, enclosing the filling, and arrange them seam-side down in the prepared baking dish.
- Spoon the remaining 3/4 cup of pizza sauce over the assembled enchiladas. Sprinkle the top evenly with the rest of the mozzarella and the grated Parmesan. Add extra pepperoni slices on top if desired.
- Cover the dish loosely with foil and place in the oven. Bake for 15 minutes, then remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and golden.
- Once baked, remove from the oven and let cool slightly. Garnish with freshly chopped parsley or torn basil leaves just before serving.