Cheesy Ground Beef Pizza Enchiladas Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor and easier handling, consider warming the flour tortillas slightly in the microwave for 10 to 15 seconds before rolling them. This makes the tortillas much more pliable and less likely to tear during the assembly process.

Additionally, sprinkling a small amount of mozzarella cheese inside each tortilla along with the hot beef filling helps bind the ingredients together as they bake, creating a wonderfully gooey, cheesy interior that perfectly complements the rich sauce and pepperoni topping.

To prevent the tortillas from sticking to the bottom of the baking dish, spread a thin layer of pizza sauce over the bottom of the dish before placing the rolled enchiladas inside.

This not only prevents sticking but also ensures that the bottoms of the tortillas absorb flavor and moisture during baking. If a deeper pizza flavor is desired, add a pinch of dried oregano or Italian seasoning directly to the ground beef while browning it.

Variations

• Supreme Pizza Enchiladas: Add diced green bell peppers, sliced black olives, and chopped onions to the ground beef mixture before rolling.
• Spicy Pizza Enchiladas: Mix a pinch of red pepper flakes into the pizza sauce and top with pickled jalapeño slices before baking.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 4 days, cooling them for under 2 hours beforehand.

Freezer

Freeze assembled, unbaked enchiladas tightly wrapped for up to 3 months. Thaw completely in the refrigerator before baking.

Reheat

Reheat individual portions in the microwave for 2 minutes, or warm the entire dish in a 350°F (175°C) oven for 15 minutes until bubbling.

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To maintain the best texture, allow the baked enchiladas to cool to room temperature for no more than two hours before placing them in the fridge. This prevents condensation from building up inside the container, which can make the tortillas soggy. Leftovers make an excellent lunch the next day as the flavors have time to meld together.

This dish can be assembled up to 24 hours in advance. Prepare the enchiladas completely through the assembly step, cover the baking dish tightly with plastic wrap or aluminum foil, and store it in the refrigerator. When ready to eat, remove the plastic wrap and bake as directed, adding about 5 to 10 minutes to the total baking time to account for the cold dish starting from the refrigerator.

Serving ideas

Serve these hot enchiladas directly from the baking dish using a wide spatula to lift each portion cleanly, showcasing the impressive, stretchy cheese pull. They pair beautifully with a crisp green side salad dressed with a simple Italian vinaigrette to balance the richness of the beef, cheese, and pepperoni.

Warm garlic bread or soft breadsticks also make a fantastic accompaniment, perfect for scooping up any extra zesty pizza sauce left on the plate after serving.

For a fun and interactive presentation, set up a toppings bar so everyone can customize their plates. Additional toppings like sliced black olives, pickled jalapeños, a drizzle of creamy ranch dressing, or extra grated Parmesan cheese can be offered alongside the hot dish.

This customizability makes the meal highly engaging for families and casual dinner parties alike, allowing everyone to lean into either the pizza or the enchilada aspect of this delicious fusion recipe.

Frequently asked questions

Recipe card

Cheesy Ground Beef Pizza Enchiladas

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 1 lb ground beef
• 1 1/2 cups pizza sauce, divided
• 8 flour tortillas
• 2 cups shredded mozzarella cheese, divided
• 3 oz sliced pepperoni
• 1 tbsp finely chopped fresh parsley

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon or spatula as it cooks. Sauté the meat for 6 to 8 minutes until it is completely browned and no pink remains. Ensure the beef reaches a safe internal temperature of 160°F (71°C) to guarantee food safety. Carefully drain any excess grease from the skillet.
2. Pour half of the pizza sauce into the skillet with the cooked ground beef. Stir well over medium-low heat for 1 to 2 minutes until the beef is evenly coated and the mixture is warm. Remove the skillet from the heat and set it aside to cool slightly before assembling the enchiladas.
3. Lay the flour tortillas flat on a clean work surface. Distribute the saucy ground beef mixture evenly down the center of each tortilla. Sprinkle about half of the shredded mozzarella cheese over the beef filling. Roll each tortilla up tightly around the filling to form a neat cylinder.
4. Spread a thin spoonful of the remaining pizza sauce over the bottom of a 9x13-inch baking dish. Place the rolled tortillas seam-side down into the dish, packing them tightly. Pour the remaining pizza sauce evenly over the tops of the tortillas, then cover generously with the rest of the shredded mozzarella cheese and top with pepperoni slices.
5. Bake the assembled dish in the preheated oven at 375°F (190°C) for 15 to 20 minutes. The cheese should be completely melted, bubbling, and lightly golden brown. Remove the dish from the oven and garnish immediately with the finely chopped fresh parsley. Let the dish rest for 5 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

32 g

Fat

38 g

Fiber

2 g

Sugar

4 g

Sodium

1450 mg

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