Cheesy Pepperoni & Beef Pizza Enchiladas

Some recipes just get you. These cheesy pepperoni & beef pizza enchiladas are one of those happy, comfort-food mashups that feel a little genius the first time you try them. They’ve got the cozy, baked-in-a-pan vibe of enchiladas, but all the familiar flavors of pizza night — saucy, cheesy, and dotted with pepperoni that turns slightly crisp around the edges.

This is the kind of meal that works when you want something fun without making a big production. It’s great for family dinners, casual hangouts, or those evenings when you want the kitchen to smell like garlic, simmering sauce, and melted cheese. And when you pull that bubbling dish out of the oven? It’s hard not to smile.

Ingredients

• 10–12 medium flour tortillas

• 1 pound ground beef

• 1 cup sliced pepperoni

• 1 tablespoon olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 1/2 teaspoon paprika

• Salt and black pepper, to taste

• 2 cups pizza sauce or marinara sauce

• 1 1/2 cups shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat and get ready.
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so the enchiladas don’t stick.

2. Cook the beef.
   Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease.

3. Add onion and garlic.
   Stir in the diced onion and minced garlic. Cook for 2–3 minutes, just until softened and fragrant.

4. Season it up.
   Sprinkle in Italian seasoning, paprika, salt, and black pepper. Stir well so everything gets coated with that warm, savory flavor.

5. Sauce the beef.
   Add 1 cup of pizza sauce to the skillet and let it simmer for 3–4 minutes. You want the mixture thick enough to spoon easily without being runny.

6. Fill and roll.
   Spoon the beef mixture down the center of each tortilla. Roll them up snugly and place seam-side down in your baking dish.

7. Top like a pizza.
   Pour the remaining pizza sauce evenly over the rolled tortillas. Then sprinkle mozzarella and cheddar all over the top — don’t be shy.

8. Pepperoni time.
   Arrange the pepperoni slices across the cheese. Some edges will curl up and crisp as they bake, which is honestly the best part.

9. Bake until bubbly.
   Bake uncovered for 25–30 minutes, until the cheese is melted, bubbling, and lightly golden.

10. Rest, garnish, and serve.
    Let the dish rest for about 5 minutes so it sets up a bit. Sprinkle with fresh parsley, then serve hot.

Presentation Tips

For that “pizza enchilada” wow factor, sprinkle a little extra mozzarella in a few spots before baking so you get those golden, bubbly pockets. A finishing shower of parsley makes the whole dish look bright and fresh. And if you want to lean into the pizza vibe, serve with a little bowl of warm sauce on the side for dipping — it’s dangerously good.

Nutritional Information:

• ⏰ Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

• 🔥 Kcal: ~560 kcal per serving | 🍽️ Servings: 6 servings

Conclusion

These pizza enchiladas are cheesy, cozy, and ridiculously crowd-pleasing — the kind of meal that disappears fast and gets requested again. They’re easy enough for a weeknight, fun enough for company, and packed with those familiar pizza flavors everyone loves.

If you’ve got tortillas, beef, and pepperoni, you’re basically already halfway to dinner — and this one is absolutely worth making soon. 🍕✨