Pizza Enchiladas Pepperoni Beef

If you crave that cheesy pizza pull and crave the comfort of a bubbling casserole, this pizza enchiladas with pepperoni beef recipe is what your table needs. It combines spicy beef and pepperoni with soft tortillas, plenty of melty cheese, and smoky bacon for dinner fusion magic. My family loves this hearty meal when we cannot decide between Tex Mex or a pepperoni pie.

My kids think this is the best of both worlds, and I agree. I first tried this out on movie night and now it is their ultimate sleepover request.

Ingredients

• Lean ground beef: Provides a hearty base for the filling. Look for beef that is at least ninety percent lean to keep things from getting greasy.
• Yellow onion: Adds sweetness and flavor. Choose firm onions with shiny skins.
• Green bell pepper: Gives crunch and color. Use a fresh pepper with no soft spots.
• Pepperoni: Brings classic pizza taste. Opt for a mix of chopped in the filling and whole slices on top.
• Garlic: Chopped fresh for maximum flavor. Look for firm bulbs with tight skins.
• Pizza sauce: Ties it all together and keeps the filling saucy. Choose a brand with lots of herbs for extra oomph.
• Italian seasoning: Gives a fragrant herb lift. If you can, use a blend with dried basil, oregano, and thyme.
• Ricotta cheese: Creates creaminess inside the enchiladas. Look for whole milk ricotta for richness.
• Mozzarella cheese: Shredded inside and out for that essential melt. Buy a block and shred fresh for best results.
• Bacon: Adds depth and smoky crunch. Cook your strips until crisp and crumble over everything.
• Large flour tortillas: Make the wraps soft and easy to handle. Choose ones that are fresh and flexible so they roll well.

Instructions

Prepare the Beef Base:

Brown the ground beef in a large skillet over medium high heat, crumbling it as it cooks. Let it fully brown to build the deep savory flavor.

Soften Aromatics:

Add diced onions and bell peppers along with the chopped pepperoni to the beef. Stir well and cook for about five to seven minutes until the vegetables are tender and the pepperoni begins to render its spicy oil.

Infuse With Garlic:

Sprinkle in the chopped garlic and cook for two minutes. The garlic should just begin to turn golden and smell extra fragrant. Watch carefully so it does not burn.

Combine the Cheesy Filling:

Remove the skillet from heat and stir in pizza sauce, Italian seasoning, ricotta, mozzarella cheese, and crumbled bacon. Mix thoroughly until everything is creamy and the cheeses are well incorporated.

Assemble the Enchiladas:

Lay out flour tortillas on your work surface. Spoon the hot beef cheese mixture down the center of each one. Roll them up snugly so none of the filling escapes. Arrange seam side down in a greased baking dish.

Add Sauce and Toppings:

Pour the pizza sauce evenly over the rolled tortillas. Make sure they are all blanketed in sauce. Sprinkle with shredded mozzarella, then top each one with pepperoni slices and another sprinkling of crumbled bacon.

Bake Until Bubbly:

Slide the pan into a preheated three hundred seventy five degree oven. Bake for twenty to twenty five minutes until the cheese is completely melted and edges are starting to brown. Let cool a bit so everything holds together for serving.

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I usually sneak a little extra ricotta into the filling because I love how creamy the inside gets. My favorite time making this was on a chilly Sunday when the whole family gathered by the oven waiting for that cheesy top to bubble just right.

Storage Tips

These enchiladas store beautifully in the fridge. Cover the baking dish tightly or transfer leftovers to sealed containers. They keep well for up to four days. For longer storage, you can freeze individual portions wrapped in foil, then reheat straight from the freezer. Baking at three hundred fifty degrees until hot keeps the tortillas soft and gooey rather than rubbery.

Ingredient Substitutions

Feel free to swap out the beef for ground turkey or all chicken for a lighter twist. You can change up the cheeses to whatever you have on hand, fontina or provolone both melt nicely. For a vegetarian version, try swapping in finely chopped mushrooms or roasted veggies instead of meat and load up on the cheese.

Serving Suggestions

Serve these cheesy pizza enchiladas hot out of the oven with a crisp salad on the side. Kids love dipping them in extra pizza sauce or topping with chili flakes. Grown ups might add pickled jalapenos or olives on top for extra tang. Make it a full movie night spread with garlic knots or roasted vegetables.

Cultural and Historical Notes

This recipe is pizza meets Tex Mex, so it brings together two American comfort classics both with immigrant roots. Pepperoni pizza started as an Italian American invention and enchiladas go way back in Mexican cooking. Filling soft tortillas with spicy beef and cheese is truly universal comfort food and brings everyone to the table.

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Try finishing the pan under a broiler for the last two minutes for an extra golden top. That time the cheese got almost caramelized is still a family favorite pizza enchilada memory.

Frequently Asked Questions

→ Can I use a different cheese blend?

Yes, you can substitute mozzarella with provolone or a pizza cheese blend for varied flavor and melt.

→ Is it possible to swap ground beef for another meat?

Absolutely! Try ground turkey or chicken, or opt for Italian sausage for extra seasoning.

→ How do I prevent the tortillas from becoming soggy?

Lightly toast tortillas before filling and avoid over-saturating with sauce to maintain texture.

→ Can I assemble in advance?

Yes, assemble enchiladas and refrigerate. Add cheese and bake when ready to serve for best results.

→ Are there vegetarian alternatives?

Replace beef and pepperoni with sautéed mushrooms, spinach, and extra cheese for a meatless version.

→ What sides pair well?

Serve with a crisp green salad, garlic bread, or roasted vegetables for a well-rounded meal.