Pizza Enchiladas Pepperoni Beef

Pizza enchiladas with pepperoni and beef are the ultimate fusion recipe, capturing all the bold, cheesy pizza flavors you crave inside tender rolled tortillas for a quick, easy weeknight meal. With just 15 minutes of prep and about 30 to 45 minutes of baking, you can serve this crowd-pleasing casserole in under one hour, making it ideal for busy families or pizza night cravings. From hearty ground beef to gooey mozzarella, every bite delivers the comfort of both pizza and enchiladas with minimal effort and maximum flavor.

I first made pizza enchiladas with pepperoni and beef after my kids asked for something 'cheesy and fun' on a snowy afternoon, and now it is our top request for movie nights or cozy evenings in. The combination of layers—melted mozzarella, crisp turkey pepperoni, tangy pizza sauce, and savory beef—all wrapped up lasagna-style, really reminds us of a classic pizza party but with a special, comforting twist. Even the leftovers get rave reviews because the flavors meld and the sauce soaks perfectly into the tortillas overnight.

Gather Your Ingredients

• Lean ground beef: Brings hearty, savory base to the enchiladas; use 90 percent lean for less grease or substitute ground turkey for a lighter option
• Diced yellow onion: Adds sweetness and depth; quality fresh onions give better flavor, but frozen chopped onions work for faster prep
• Garlic powder: Offers mellow, consistent flavor that blends seamlessly with Italian seasonings and requires no chopping
• Italian seasoning: Infuses classic herby notes that echo pizza and pasta flavors; oregano and basil can substitute if needed
• Salt and black pepper to taste: Enhance all the primary savory notes and bring out the flavors of the filling
• Canned pizza sauce (15 ounces): Provides that signature rich tomato base; choose a favorite brand or use homemade for even fresher taste
• Sliced turkey pepperoni: Adds bold, smoky character with less grease than classic pepperoni; plant-based or traditional varieties can be swapped in as desired
• Shredded mozzarella cheese: Delivers the stretch and melt you love in pizza and casseroles; grating from a block gives best texture and flavor
• Grated Parmesan cheese: Offers sharp, nutty flavor and helps top brown beautifully; Romano or Asiago are also great alternatives
• Soft flour tortillas (8 inch): Provide the perfect wrap for rolling up the filling; gluten free or corn tortillas are good substitutes for specific dietary needs

How to Make Pizza Enchiladas with Pepperoni and Beef

Sauté Beef and Onions for a Flavorful Base:

Brown the lean ground beef with diced onions in a large skillet over medium heat for 7 to 10 minutes, stirring occasionally until the beef loses its pink color and onions are translucent and fragrant. Drain any excess grease to prevent your enchiladas from becoming oily and to keep layers of flavor intact.

Season and Simmer for Better Taste:

Sprinkle in garlic powder, Italian seasoning, salt, and black pepper. Stir well and let the mixture simmer on low for 2 to 3 minutes, allowing the spices to toast slightly and deepen in flavor. Stir in half the canned pizza sauce until the meat is evenly coated and smells rich and herby, then remove from heat to cool briefly before assembling.

Fill and Roll the Enchiladas for Optimal Layers:

Lay flour tortillas flat and spoon a generous amount of beef mixture down each center. Add sliced turkey pepperoni and a good sprinkle of shredded mozzarella on top. Roll tightly, keeping filling enclosed, and arrange each enchilada seam side down in a greased 9x13 inch baking dish. Press together to help them stay snug while baking, ensuring a bubbly, cheesy result.

Top with More Sauce, Cheese, and Pepperoni:

Pour the remaining pizza sauce evenly over the filled tortillas, making sure every inch is covered to prevent dryness. Sprinkle the remaining mozzarella and Parmesan cheeses all over, then dot the top with some extra pepperoni slices for eye catching pizzeria style appeal.

Bake to Gooey Perfection:

Preheat oven to 375°F and cover the casserole with foil. Bake for 20 minutes, then remove foil and bake for another 10 minutes until cheese is golden, edges are bubbly, and the casserole is piping hot throughout. Bake on the center rack and watch for browning cues—your kitchen will fill with the scent of pizza night.

Cool and Serve Slicing for Best Texture:

Let the pizza enchiladas rest in the hot pan for 5 minutes before cutting. This lets everything set, so slices stay neat and cheesy inside. Top with fresh basil or a quick drizzle of olive oil if you like, then serve warm and enjoy every gooey, comforting bite.

My favorite thing about this recipe is how the pepperoni crisps up on top during baking, just like at our favorite pizza parlor. One Sunday afternoon, the whole family pitched in to roll enchiladas, and we laughed as we tried to squeeze in extra cheese—turns out, everyone declared it the best pizza casserole ever. There is something about the mix of saucy, cheesy, and meaty layers that always hits the spot, no matter the occasion.

Smart Swaps and Variations

Switch up your pizza enchiladas with easy alternatives to fit any dietary need or seasonal mood. Corn tortillas provide a naturally gluten free option though need careful rolling as they can be delicate. Dairy free cheese and vegan pepperoni or crumbled tofu transform this into a plant based comfort food. You can even tuck in sliced mushrooms, peppers, or spinach for more nutrition and color, making each batch your own signature version.

How to Store and Reheat Pizza Enchiladas with Pepperoni and Beef

Store leftover pizza enchiladas in an airtight container after cooling completely to maintain savory flavor and ideal texture. Refrigerate in a single layer for up to 3 days, and add a splash of pizza sauce or water before microwaving to keep the tortillas moist. For longer keeping, freeze wrapped enchiladas in foil inside a freezer safe dish for up to 3 months, then reheat directly from frozen in a covered dish at 350°F until steaming hot, or microwave individual portions as needed.

What to Serve with Pizza Enchiladas with Pepperoni and Beef

Pair these pizza enchiladas with a crisp chopped salad tossed in Italian or Caesar dressing for balance and crunch. Garlic bread or warm baguette slices make a classic side to scoop up any leftover sauce. For a more festive table, include roasted vegetables (like broccoli, peppers, or cauliflower) and complete the meal with sparkling water or a light red wine for grown up gatherings.

Nutritional Benefits

These pizza enchiladas with pepperoni and beef are a rich source of protein, calcium, and energizing whole grains thanks to the blend of meat, cheese, and tortillas. Each serving is balanced and filling, especially if you opt for lean beef or turkey pepperoni. Simple swaps let you enjoy them gluten free, lower in carbs, or dairy free while still delivering crave worthy comfort for the whole family.

Recipe Success Tips

If pizza enchiladas seem soggy, try reducing sauce inside tortillas and saving more for the top. Rolling too full can make them burst open during baking, so portion carefully for best results. For perfectly golden cheese, remove foil during the last 10 minutes of baking and keep watch so it browns without burning—this trick helps achieve that signature gooey, crispy edge every time.

Pizza enchiladas with pepperoni and beef are our family’s go to comfort food for movie nights, snow days, and any moment when only something cozy and cheesy will do. Try this easy dinner on your next pizza night and enjoy putting your own spin on the toppings—it is sure to become a new favorite at your table.

Common Questions About This Recipe

→ Can I use regular pepperoni instead of turkey?

Yes, you can substitute regular pepperoni for turkey pepperoni according to your preference or dietary needs.

→ What tortillas work best for this dish?

Soft flour tortillas are ideal as they're pliable and hold the filling well, but corn tortillas may be used if preferred.

→ How do I prevent soggy enchiladas?

Roll the tortillas tightly and avoid adding too much sauce inside; pour most of the sauce on top before baking.

→ Can I make this dish ahead of time?

Yes, assemble in advance and refrigerate. Bake right before serving for the freshest flavors and textures.

→ Are there alternate cheese options?

Feel free to use provolone, cheddar, or a blend of cheeses for a unique twist on the classic flavors.