It is 6pm and you need dinner fast. If you are craving something cheesy and satisfying, these Pizza Enchiladas are the answer. They combine two of your favorite comfort foods into one simple pan.
This recipe is practical for anyone with a busy schedule. It delivers bold flavors without the stress of a complicated meal. You can have this on the table in just 40 minutes.
Why You Will Make This Again
This dish is a weeknight dinner game-changer for your family. It is perfect for the Fall season when schedules get hectic. You get the comforting assembly of enchiladas with the flavors kids love.
It is reliable, filling, and uses simple pantry staples. You can easily scale it up for a larger crowd. This recipe is ready in 40 minutes and tastes like you spent hours on it.
How This Comes Together
The process is incredibly straightforward and beginner-friendly. You simply brown the beef and mix in the pizza toppings. Rolling the tortillas is the most “work” you will do. Using store-bought marinara sauce saves you a ton of prep time. Everything bakes together until the cheese is perfectly melted.
What You Will Need
You likely have most of these ingredients in your kitchen right now. They are simple pantry staples that create a massive flavor impact.
- 450g lean ground beef
- 115g pepperoni slices, divided
- 475ml marinara sauce, divided
- 8 medium flour tortillas
- 340g shredded mozzarella cheese, divided
- 5g dried oregano
- 3g garlic powder
- 3g onion powder
- 30g sliced black olives
- 5g fresh basil, chiffonade
Step-By-Step Directions
- Preheat a convection oven to 190°C (375°F) and lightly coat a 23x33cm baking dish with non-stick spray.
- In a large skillet over medium-high heat, sauté the ground beef until the internal temperature reaches 71°C (160°F), then remove excess lipids from the pan.
- Dice 75g of the pepperoni and add to the beef along with the dried oregano, garlic powder, and onion powder; sauté for an additional 120 seconds.
- Stir in 120ml of the marinara sauce and 115g of the shredded mozzarella cheese until the cheese is fully melted and the mixture is cohesive.
- Place approximately 60g of the beef and pepperoni filling into the center of each flour tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Distribute the remaining marinara sauce evenly over the top of the assembled tortillas.
- Uniformly apply the remaining 225g of mozzarella cheese, the remaining pepperoni slices, and the sliced black olives across the surface.
- Bake for 20 to 25 minutes until the mozzarella achieves a golden-brown color and significant vesication.
- Remove from the oven and allow to rest for 300 seconds before garnishing with fresh basil and serving.
How To Serve It
Serve these while the cheese is still bubbly and hot. They look impressive for guests when garnished with fresh green basil. Pair them with a simple Caesar salad to balance the richness. A side of garlic bread is also great for dipping in the sauce. It is a complete comfort meal that everyone will enjoy.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. You can also freeze these for an easy future lunch. Reheat them in the oven at 175°C to keep the tortillas firm. This makes them a great meal prep option for busy weeks. Always ensure they are heated through before serving.
Make It Even Better (Pro Tips)
- Don’t skip the five-minute resting time after baking.
- Always drain the excess fat from the beef to avoid soggy tortillas.
- Use full-fat mozzarella cheese for the best possible melt.
- You can use pre-diced pepperoni to save even more time.
- This is a picky-eater approved meal for any weeknight.
- Add a sprinkle of red pepper flakes for a spicy kick.
- Ensure you place the tortillas seam-side down so they stay closed.
Easy Ways To Change It Up
- Swap the beef for Italian sausage for a deeper flavor.
- Add diced green peppers and onions for a “supreme” pizza style.
- Use gluten-free tortillas to make this dietary friendly for everyone.
- Top with pickled jalapeños for a spicy seasonal variation.
Quick Questions
Can I use corn tortillas instead?
Flour tortillas work best for this specific pizza fusion. They hold the heavier beef and cheese filling much better than corn. Corn tortillas might crack or become too soft with the marinara sauce.
Can I make these ahead of time?
Yes, you can assemble the dish a few hours early. Keep it covered in the fridge until you are ready to bake. You may need to add five minutes to the bake time if it is cold.
This fusion dish is pure comfort in a pan. Give it a try tonight and watch it disappear!
— Ethan
Pizza Enchiladas with Pepperoni & Beef
Ingredients
Method
- Preheat a convection oven to 190°C (375°F) and lightly coat a 23x33cm baking dish with non-stick spray.
- In a large skillet over medium-high heat, sauté the ground beef until the internal temperature reaches 71°C (160°F), then remove excess lipids from the pan.
- Dice 75g of the pepperoni and add to the beef along with the dried oregano, garlic powder, and onion powder; sauté for an additional 120 seconds.
- Stir in 120ml of the marinara sauce and 115g of the shredded mozzarella cheese until the cheese is fully melted and the mixture is cohesive.
- Place approximately 60g of the beef and pepperoni filling into the center of each flour tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Distribute the remaining marinara sauce evenly over the top of the assembled tortillas.
- Uniformly apply the remaining 225g of mozzarella cheese, the remaining pepperoni slices, and the sliced black olives across the surface.
- Bake for 20 to 25 minutes until the mozzarella achieves a golden-brown color and significant vesication.
- Remove from the oven and allow to rest for 300 seconds before garnishing with fresh basil and serving.
