Easy Ground Beef Pizza Enchiladas for a Quick Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For an extra kick of flavor, sprinkle a little dried oregano or red pepper flakes over the cheese before baking. This simple addition enhances the pizza profile of the dish significantly. You can also add finely chopped fresh basil after removing the dish from the oven for a burst of fresh flavor.

If you prefer a crispier top, you can broil the dish for the last 60 seconds of the baking time. Keep a close watch during this step to prevent the cheese from burning. This technique creates a beautiful, charred effect on the pepperoni and cheese that mimics a wood-fired pizza.

Variations

• Veggie-Loaded Pizza Enchiladas: Add sautéed bell peppers, onions, and mushrooms to the beef filling for extra texture and flavor. This variation adds a nice crunch and earthy notes that pair perfectly with the melted mozzarella and marinara sauce.
• Spicy Pepperoni Enchiladas: Incorporate diced jalapeños into the filling or use a spicy marinara sauce to add heat. Top with extra red pepper flakes before serving to satisfy those who enjoy a spicier, pizza-inspired meal.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month.

Reheat

Reheat in a 350°F oven until warmed through or in the microwave for 2 minutes.

Allow any leftovers to cool completely at room temperature for no more than 2 hours before transferring them to an airtight container.

Properly stored, the enchiladas will remain fresh in the refrigerator for up to 3 days. Ensure the container is sealed tightly to maintain the moisture and texture of the tortillas.

These enchiladas can be assembled ahead of time and kept in the refrigerator for up to 24 hours before baking. Simply cover the baking dish tightly with plastic wrap or foil.

When ready to cook, remove the covering and bake as directed, adding an extra 5 to 10 minutes to the cook time to account for the chilled temperature.

Serving ideas

Serve these pizza enchiladas directly from the baking dish for a casual family-style presentation. Use a sturdy spatula to ensure you get all the melted cheese and sauce with each portion.

They pair excellently with a side of fresh green salad or roasted vegetables to balance the richness of the cheese and meat.

Provide extra marinara sauce on the side for those who prefer a saucier experience. A light dusting of grated parmesan or a sprinkle of fresh parsley can also be added right before serving to brighten the presentation.

Ensure every plate gets a good amount of the bubbling sauce from the bottom of the dish.

Frequently asked questions

Recipe card

Easy Ground Beef Pizza Enchiladas for a Quick Weeknight Dinner

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 1 lb ground beef
• 8 flour tortillas
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup pepperoni slices

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until fully browned and no longer pink. Drain any excess fat from the skillet. Ensure the meat reaches an internal temperature of 160°F (71°C) to be safely cooked through.
2. Preheat your oven to 375°F (190°C). Lay the flour tortillas flat and spoon the cooked ground beef into the center of each. Roll them tightly and place them seam-side down in a baking dish. Pour the marinara sauce evenly over the top of the rolled tortillas, then cover generously with the shredded mozzarella cheese and arrange the pepperoni slices on top.
3. Place the baking dish into the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbling around the edges and the mozzarella cheese is melted and golden brown. Remove the dish from the oven and allow it to rest for 5 minutes before serving to ensure the filling sets properly.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

25 g

Carbohydrates

32 g

Fat

28 g

Fiber

3 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.