Cheesy Pizza Enchiladas with Pepperoni Beef
You know those nights, right? The ones where you’re craving something utterly comforting, something that hugs you from the inside out, but you also want a little surprise? Maybe you can't decide between a cheesy, saucy pizza or a hearty, satisfying enchilada. Well, my friend, what if I told you we could have the best of both worlds? Get ready to have your mind blown and your taste buds sing with these incredible Pizza Enchiladas with Pepperoni Beef! This recipe isn't just easy and quick; it's a memorable, flavor-packed meal that will instantly become a cherished go-to in your kitchen. It's the kind of dish that brings smiles to faces and requests for seconds. Trust me, you're going to adore this fun, delicious twist on two classics!
Equipment
- Large skillet
- Separate saucepan
- 9x13-inch baking dish
- Aluminum Foil
Ingredients
- 1 lb ground beef lean, for filling
- 1 cup pepperoni slices quartered
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 bell pepper red or green, diced
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes optional
- Salt and black pepper to taste
- 1 can tomato sauce 15 oz / 425 g
- 1 cup pizza sauce store-bought or homemade
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp sugar
- 8–10 flour tortillas 8-inch
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup sliced black olives optional
- ½ cup sliced mushrooms optional
- Fresh basil or parsley chopped, for garnish (optional)
Instructions
- Step 1: Preheat oven to 375°F (190°C).
- Step 2: In a large skillet over medium heat, cook ground beef for 6–7 minutes until browned. Drain any excess fat.
- Step 3: Add diced onions, minced garlic, and diced bell pepper to the skillet with the beef. Sauté until softened and fragrant.
- Step 4: Stir in quartered pepperoni slices, dried oregano, Italian seasoning, crushed red pepper (if using), salt, and black pepper. Cook for another 2–3 minutes, then remove from heat and set aside.
- Step 5: In a separate saucepan, combine tomato sauce, pizza sauce, chili powder, smoked paprika, cumin, and sugar. Stir well and simmer gently over low heat for about 5 minutes. Remove from heat.
- Step 6: Spread a thin layer of the sauce on the bottom of a 9×13-inch baking dish.
- Step 7: Take one flour tortilla, place about ⅓ cup of the beef-pepperoni mixture in the center, and sprinkle with mozzarella and cheddar cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas.
- Step 8: Pour the remaining sauce evenly over the tops of the rolled enchiladas. Generously sprinkle the rest of the mozzarella and cheddar cheese. If adding, scatter olives or mushrooms over the cheese.
- Step 9: Cover the baking dish tightly with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Step 10: Let the Pizza Enchiladas rest for about 5 minutes after baking. Garnish with fresh basil or parsley, if desired, and serve immediately.
Notes
Customize with extra spice or different veggies like zucchini, spinach, or carrots. Experiment with provolone, Monterey Jack, or smoked gouda cheeses. Shredded chicken, ground turkey, black beans, or diced green chilies can be added. Don't overfill tortillas; warm them for easier rolling. Brown beef thoroughly and season as you go. Allow a 5-minute rest after baking. Can be assembled ahead and refrigerated for up to a day, or frozen unbaked or baked for 2-3 months. Reheat in oven or microwave.