Easy Pizza Enchiladas with Ground Beef and Mozzarella Tips, FAQ & printable recipe

Tips for success

To add extra depth to the flavor, consider mixing a teaspoon of dried oregano or Italian seasoning into the ground beef while it browns.

This will reinforce the pizza-inspired theme and make the dish smell incredible as it cooks. If you have extra pepperoni, feel free to tuck a few slices between the rolls as well for added texture.

If you find that the cheese is browning too quickly before the center is hot, you can tent the baking dish loosely with aluminum foil for the first 10 minutes of baking. Remove the foil for the final 5-10 minutes to allow the mozzarella to melt and brown to your desired level of crispiness.

Variations

• Veggie-Loaded: Swap the ground beef for a mix of sautéed bell peppers, onions, and mushrooms. This variation offers a lighter profile while maintaining the classic pizza flavor you love.
• Spicy Italian: Use spicy Italian sausage instead of ground beef and add sliced jalapeños into the filling. This gives the dish a bold, spicy kick that pairs perfectly with the marinara.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat in a preheated 350°F oven until hot and bubbling.

Store any leftover enchiladas in an airtight container. Allow leftovers to cool at room temperature for no more than 2 hours before placing them into the refrigerator.

This ensures food safety and prevents the growth of bacteria. When you are ready to eat, place them in a baking dish and reheat in the oven or microwave until hot throughout.

You can assemble the enchiladas up to 24 hours in advance, but hold off on adding the cheese until you are ready to bake. Keep the dish covered tightly in the refrigerator.

When ready to cook, add the mozzarella and bake as directed, adding an extra 5 minutes to the total baking time to account for the chilled temperature of the ingredients.

Serving ideas

Serve these enchiladas hot, straight from the baking dish. They pair beautifully with a crisp, simple side salad dressed with a light vinaigrette to balance the richness of the cheese and beef.

You could also serve them with a side of warm garlic bread or steamed green vegetables like broccoli or asparagus for a complete meal.

For a fun presentation, sprinkle a handful of fresh basil leaves or a pinch of red pepper flakes over the top just before serving. Providing a small side of extra warmed marinara sauce for dipping is also a great way to enhance the pizza experience, allowing guests to customize the sauciness of their individual portions.

Frequently asked questions

Recipe card

Easy Pizza Enchiladas with Ground Beef and Mozzarella

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

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

Instructions

1. Heat a large skillet over medium-high heat and add the ground beef. Cook, breaking it apart with a spatula, until browned and fully cooked through. Ensure the internal temperature reaches 160°F (71°C) to guarantee safety. Drain any excess grease from the skillet before proceeding to assemble the enchiladas.
2. Lay out the flour tortillas on a clean surface. Divide the cooked ground beef and pepperoni slices evenly among the tortillas. Roll each tortilla tightly and place them seam-side down in a 9x13-inch baking dish. Pour the marinara sauce over the top of the arranged rolls, ensuring they are well-coated.
3. Top the enchiladas with the shredded mozzarella cheese. Place the baking dish in a preheated oven at 375°F (190°C) and bake for 15 to 20 minutes, or until the cheese is melted, bubbling, and beginning to turn golden brown. Remove from the oven and allow to rest for 5 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

28 g

Carbohydrates

32 g

Fat

22 g

Fiber

3 g

Sugar

4 g

Sodium

850 mg

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