Feastical

When Two Legends Collide: Meet Your New Favorite Comfort Food

Hey friends, Beau here from Feastical! Grab a seat at my virtual kitchen counter. I need to ask you a serious, life-altering question: have you ever been staring into your fridge, caught in the brutal crossfire of two incredible cravings? On one side, you’ve got the saucy, cheesy, roll-up-and-bake goodness of enchiladas. On the other, the unmistakable, pepperoni-topped, mozzarella-pull magic of a great pizza. Your stomach groans. Your heart races. What if… you didn’t have to choose?

Today, we’re ending that civil war for good. We’re smashing these two iconic dishes together in a glorious, bubbling, flavor-packed fusion that’s going to make your next weeknight feel like a Friday night party. I’m talking about my Cheesy Pizza Enchiladas with Ground Beef & Pepperoni. It’s everything you love about a loaded meat-lover’s pizza, wrapped in a soft tortilla, smothered in rich pizza sauce, and baked until the cheese is a glorious, golden blanket of joy.

This isn’t just a recipe; it’s a kitchen experiment that paid off big time. It’s for the busy parent who needs a crowd-pleaser, the couple looking for a fun date-night-in cook, or anyone who believes that melted cheese is one of life’s primary food groups. So, tie on that apron, ignore any silly rules about culinary authenticity, and let’s make a dish that’s pure, unadulterated, feel-good fun.

The Night the Leftovers Leveled Up

This recipe was born from what I like to call “beautiful kitchen chaos.” Picture it: a classic Collier family Taco Tuesday had left us with a few stray tortillas, a container of leftover homemade pizza sauce from Friday’s pie, and a rogue bag of pepperoni hiding in the cheese drawer. My daughter looked at the spread and said, “Dad, can’t we just have pizza tacos?”

Out of the mouths of babes, right? That simple, genius question lit the fuse. We browned some beef with Italian herbs instead of taco seasoning, used the pizza sauce like enchilada sauce, and went wild with the mozzarella and pepperoni. The moment we pulled that dish out of the oven—the cheese bubbling, the pepperoni crisping at the edges, the aroma of pizza night meeting fiesta night—we knew we’d stumbled onto something special. It was a messy, cheesy, triumphant victory for all creative cooks who dare to play with their food. Now, it’s a permanent fixture in our recipe rotation, and I’m so pumped to share that moment of delicious discovery with you.

Gathering Your Flavor Arsenal

Here’s what you’ll need to build this masterpiece. Don’t stress about exact brands—this is about spirit, not strictness!

• 1 lb ground beef: The hearty foundation. I use an 80/20 blend for the best flavor, but lean works great too! Chef’s Insight: For a fun twist, try Italian sausage or ground turkey.
• 1 tsp Italian seasoning: This is our flavor bridge! It instantly gives the beef that “pizza parlor” vibe. No blend? Use ½ tsp dried oregano and ½ tsp dried basil.
• Salt & pepper to taste: Always season as you go. Taste your filling before rolling!
• 1 cup mini pepperoni slices: These little guys are perfect for distributing pepperoni joy in every bite. If you only have regular, just give them a rough chop. Pro Tip: Save a handful for the top for that classic pizza look.
• 2 cups shredded mozzarella cheese: The glue of our dreams. I recommend shredding a block for superior meltiness, but pre-shredded works in a pinch.
• 1½ cups pizza sauce: The soul of the dish! Use your favorite jarred brand or your own homemade. Substitution Tip: In a true pinch, marinara sauce works just fine.
• 6 flour tortillas (8-inch): The trusty vessel. The soft, burrito-size ones are perfect for rolling. For a gluten-free option, your favorite GF tortillas will work wonderfully.
• Optional garnishes: This is your playground! Red pepper flakes for heat, chopped fresh parsley or basil for a pop of color and freshness, and a sprinkle of grated Parmesan for a salty, umami kick.

Let’s Get Rolling: Your Step-by-Step Guide

Ready? Let’s turn these ingredients into a legendary bake. I’ll walk you through every step with my favorite kitchen hacks.

1. Fire Up the Oven & Skillet: First, preheat your oven to a cozy 375°F (190°C). This is the sweet spot for getting everything hot, bubbly, and beautifully melted without burning. While it heats, grab a large skillet and place it over medium-high heat. No oil needed yet—we’re going to render the fat from our beef for flavor.
2. Build the Flavor Base: Crumble that ground beef right into the hot skillet. Sprinkle over the Italian seasoning, salt, and pepper. Listen to that sizzle! Cook it, breaking it up with your spatula, until it’s beautifully browned and no pink remains. Here’s a Beau Hack: Once it’s browned, I often drain about 90% of the fat, but leave a tiny bit. That residual fat carries all the seasoned flavor and will help marry the sauce to the meat.
3. Create the Filling: Reduce the heat to low. Pour in 1 cup of that pizza sauce and half of your mini pepperoni. Give it a good, hearty stir. Let it simmer together for just 2-3 minutes. You’ll see it transform from separate components into a cohesive, fragrant, pizza-tastic filling. Take it off the heat and let it cool for a minute—this makes rolling much easier.
4. The Art of the Roll: Lightly grease a 9×13 inch baking dish. Lay a tortilla flat on your work surface. Spoon a generous, even line of the beef mixture down the center, then top with a handful of mozzarella. Don’t overfill, or you’ll have a blowout! Roll it up snugly and place it seam-side down in the dish. Repeat until your dish is packed with delicious little parcels of joy.
5. Top it Like a Pro: Now, for the sauciest move. Pour the remaining ½ cup of pizza sauce over the enchiladas. I like to use the back of a spoon to spread it evenly, making sure every tortilla gets some love. Top with the remaining mountain of mozzarella and scatter the rest of the pepperoni over everything. This double-cheese, double-pepperoni action is the key to maximum satisfaction.
6. Bake to Golden Perfection: Slide the dish into your preheated oven, uncovered. Bake for about 20 minutes. You’re looking for the cheese to be fully melted, gloriously bubbly, and just starting to get those golden-brown spots. Final Chef’s Trick: If you want extra color and crispiness on top, hit it under the broiler for the final 1-2 minutes—but watch it like a hawk!

Plating Up the Fun

Presentation is part of the joy! Let these enchiladas rest for about 5 minutes after baking—this helps them set so they don’t fall apart when you serve them. Then, use a large spatula to carefully lift out one or two enchiladas per plate.

This is where those optional garnishes become essential. A bright sprinkle of chopped parsley or fresh basil cuts through the richness beautifully. A dusting of red pepper flakes adds a welcome kick. And a final shower of grated Parmesan? That’s the flavor equivalent of a mic drop.

What to serve alongside? Keep it simple and crunchy. A crisp green salad with a sharp Italian vinaigrette is my go-to. It cleanses the palate between each heavenly, cheesy bite. Garlic breadsticks are also a fantastic (and highly indulgent) partner for sauce-dipping. For a lighter option, some quick-pickled red onions or sliced black olives on the side add a great tangy contrast.

Make It Your Own: Delicious Twists & Swaps

The beauty of this mash-up is its adaptability. Here are a few ways to run with the concept:

• The Supreme: Add ½ cup each of diced green bell pepper and sliced black olives to the beef filling. Top the assembled enchiladas with thin onion rings before adding the cheese.
• White “Pizza” Enchiladas: Swap the pizza sauce for a creamy Alfredo or garlic Parmesan sauce. Use shredded chicken instead of beef, and add spinach or artichoke hearts to the filling.
• Breakfast Pizza Enchiladas: Scramble some eggs with cooked, crumbled breakfast sausage. Use that as your filling, and swap the pizza sauce for a creamy country gravy. Top with cheddar cheese and bake. Serve for a mind-blowing brunch.
• Vegetarian Delight: Ditch the meat! Use a mix of sautéed mushrooms, zucchini, and onions as your base. A plant-based ground “beef” crumble works incredibly well here too.
• Spicy Pepperoni & Jalapeño: Kick up the heat! Use spicy pepperoni and add 1-2 diced fresh jalapeños (seeds removed for less heat) to the filling. A drizzle of hot honey after baking is *chef’s kiss*.

Beau’s Kitchen Notebook

Over the many times I’ve made this, I’ve learned a few things. First, don’t fear the soft tortilla. Some folks worry about them getting soggy, but that’s part of the enchilada charm—they soak up the sauce and become tender pockets of flavor. If you prefer a firmer bite, you can quickly flash-fry each tortilla in a dry skillet for 10-15 seconds per side before rolling. It adds a lovely texture and helps them hold their shape.

Secondly, this recipe is a fantastic freezer friend. Assemble the enchiladas right up to the point of baking, cover tightly, and freeze. When a craving strikes, bake from frozen, adding about 20-25 extra minutes to the cooking time. It’s like giving your future self a delicious gift.

Your Questions, Answered

Q: My tortillas ripped when I tried to roll them. Help!
A: No sweat! First, make sure your filling isn’t piping hot when you start rolling—let it cool a bit. Second, don’t overfill. About ⅓ to ½ cup of filling per tortilla is perfect. If one does tear, just do your best to roll it and place it seam-side down. The cheese will melt and act as delicious, edible glue.

Q: Can I make these ahead of time?
A> Absolutely! Assemble the whole dish, cover it tightly, and refrigerate for up to 24 hours. When you’re ready, just pop it in the oven. You might need to add 5-10 minutes to the bake time since it’s going in cold.

Q: The top cheese isn’t browning much. What can I do?
A> This is where your broiler is your best friend. In the last 2-3 minutes of baking, switch your oven to broil (keep the rack in the middle). Watch it CLOSELY—the cheese will bubble and brown in under two minutes. It’s a game-changer for presentation.

Q: Is there a way to make this less greasy?
A> For sure! Use a leaner ground beef (93/7), drain the fat very well after browning, and opt for turkey pepperoni. You can also use part-skim mozzarella. It’ll still be incredibly flavorful.

Cheesy Pizza Enchiladas with Ground Beef & Pepperoni

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• Author: BeauCollier

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Description

Can’t decide between pizza night and enchiladas? Now you don’t have to. These Cheesy Pizza Enchiladas combine the bold, familiar flavors of a meat-lover’s pizza with the cozy, saucy comfort of enchiladas. Soft tortillas are filled with seasoned beef, pepperoni, and mozzarella, then baked in pizza sauce until bubbly and golden. It’s fun, family-friendly, and perfect for busy weeknights or casual gatherings.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef

• 1 teaspoon Italian seasoning

• Salt and black pepper, to taste

• 1 cup mini pepperoni slices (or chopped regular pepperoni)

• 2 cups shredded mozzarella cheese, divided

• 1½ cups pizza sauce, divided

• 6 flour tortillas (8-inch)

• Optional garnishes: chopped parsley or basil, red pepper flakes, grated Parmesan

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Instructions

• Preheat Oven
  Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

• Cook the Beef
  In a large skillet over medium-high heat, cook the ground beef with Italian seasoning, salt, and pepper until browned. Drain excess grease.

• Make the Filling
  Lower heat and stir in 1 cup pizza sauce and ½ cup pepperoni. Simmer for 2–3 minutes, then remove from heat.

• Assemble the Enchiladas
  Spoon beef mixture down the center of each tortilla. Sprinkle with mozzarella, roll tightly, and place seam-side down in the baking dish.

• Top & Bake
  Pour remaining ½ cup pizza sauce over the enchiladas. Top with remaining mozzarella and pepperoni.
  Bake uncovered for 20 minutes, until cheese is melted and bubbly.

• Optional Broil
  For extra browning, broil for 1–2 minutes at the end—watch closely.

• Serve
  Rest for 5 minutes. Garnish as desired and serve warm.

Notes

• Don’t overfill the tortillas—this helps prevent tearing.

• Let the filling cool slightly before rolling for easier handling.

• Shred mozzarella from a block for better melting.

• For a lighter version, use lean beef, turkey pepperoni, or part-skim mozzarella.

• Serve with a crisp green salad to balance the richness.

Nourishment & Joy (A Quick Note)

Friends, at Feastical, I believe in balance. This dish is a celebration—a hearty, comforting, shareable feast. Here’s a general nutritional breakdown per enchilada (based on using 80/20 beef, regular flour tortillas, and whole-milk mozzarella), but remember, joy is an important nutrient too!

• Calories: ~420
• Fat: 24g
• Carbohydrates: 28g
• Protein: 25g

To lighten it up, refer to the swaps in the FAQ and variations sections. Using lean protein, loading up on veggie-based variations, and pairing with a big salad are all great ways to enjoy this fusion fun any day of the week.

Dig In & Share the Love

And there you have it, my foodie friends—the recipe that solves the great pizza vs. enchilada debate by declaring everyone a winner. This dish is more than just dinner; it’s a conversation starter, a family activity (get everyone on rolling duty!), and a guaranteed smile on a plate.

I hope you’ll make it, tweak it, and make it your own. That’s what cooking is all about. When you do, I’d love to hear about it! Tag me over on the Feastical social channels or leave a comment on the site. There’s nothing that makes this chef happier than seeing your kitchen triumphs.

Now, go forth and bake something feastical. Until next time, keep your spatula close and your cheese closer.

– Beau