This Meat Lover’s Pizza Enchiladas recipe is the ultimate dinner mashup, combining cheesy, saucy enchiladas with all your favorite pizza toppings. Flour tortillas are stuffed with seasoned ground beef, Italian sausage, and pepperoni, then smothered in pizza sauce and melted mozzarella for a kid-friendly casserole that’s ready in 40 minutes.
Imagine the gooey cheese pull of a deep-dish pizza but rolled up into cozy, comforting enchiladas. This dish was basically invented for busy weeknights when you can’t decide between taco night and pizza night. It’s incredibly hearty, freezes beautifully, and is guaranteed to be a hit with everyone from picky toddlers to hungry teenagers.
Key Takeaways
- Two Favorites in One: All the flavors of a meat lover’s pizza wrapped in soft tortillas.
- Kid-Approved: No spicy enchilada sauce here—just familiar, kid-friendly marinara and cheese.
- Make-Ahead Friendly: Assemble it in the morning (or freeze it!) and bake when you get home.
- Customizable: Easily swap fillings for veggies, chicken, or just extra cheese.
- Perfect Pairing: Serve with a fresh High Protein Italian Pasta Salad to balance the richness.
Why You’ll Love These Pizza Enchiladas
- The “Cheese Pull” Factor: Baked mozzarella and pepperoni create that irresistible golden-brown crust we all fight over.
- Sneaky Shortcut: Using jarred pizza sauce and store-bought tortillas makes prep a breeze.
- Crowd Pleaser: It’s substantial and filling—one pan feeds a hungry family comfortably.
- Comfort Food Heaven: It’s warm, saucy, cheesy, and feels like a hug on a plate.
- Protein-Packed: Loaded with beef and sausage, this meal will actually keep you full for hours.
- Leftovers Lunch: They reheat surprisingly well for a delicious work lunch the next day.
- If you love easy, cheesy ground beef casseroles, you definitely need to try my Cheesy Ground Beef and Rice Casserole next!
Food or Cultural Background
“Pizza Enchiladas” are a classic example of American “fusion” comfort food—the kind that probably started in a Midwestern kitchen when a creative home cook had tortillas but was craving lasagna or pizza. While authentic Mexican enchiladas use corn tortillas and chili-based sauces, this Tex-Mex-Italian hybrid embraces flour tortillas for their soft, burrito-like texture that holds up to the heavy meat sauce.
It’s similar to a “wet burrito” but with an Italian flavor profile. Dishes like this remind me of the potlucks I grew up with, where the goal wasn’t authenticity, but pure, unadulterated deliciousness that got everyone asking for the recipe.
(For another fun twist on pizza night, check out these adorable Mini Deep Dish Crescent Roll Pizzas!)
Ingredients for Meat Lover’s Pizza Enchiladas
| Ingredient | Notes/Substitutes (vegan, gluten-free, dairy-free) |
|---|---|
| Ground Beef | Lean (85/15) is best to avoid a greasy pan. |
| Italian Sausage | Mild or spicy, bulk sausage (removed from casings). Adds huge flavor. |
| Pepperoni | Slices for the top, chopped pieces for the filling. Turkey pepperoni works too. |
| Flour Tortillas | “Soft Taco” or “Burrito” size (8-inch). Corn tortillas may fall apart with this heavy filling. |
| Pizza Sauce | Your favorite jarred brand (Rao’s or similar) makes this easy. Marinara works too. |
| Mozzarella Cheese | Shred it yourself for the best melt! |
| Onion & Bell Pepper | Finely diced to sneak some veggies in. |
| Italian Seasoning | A blend of oregano, basil, and thyme. |
| Garlic Powder | For that savory garlic bread vibe. |
For a fun appetizer while this bakes, whip up some Garlic Parmesan Cheeseburger Bombs.
Equipment Needed
- 9×13 inch Baking Dish (Glass or Ceramic)
- Large Skillet (for browning meat)
- Spatula/Wooden Spoon
- Cheese Grater
How to Make Pizza Enchiladas Step-by-Step
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with cooking spray.
- Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Break it up with a spoon as it cooks. Drain any excess grease.
- Sauté the diced onion and bell pepper in the same pan with the meat for 3-4 minutes until softened. Stir in the chopped pepperoni, garlic powder, and Italian seasoning.
- Simmer the filling by stirring in about 1/2 cup of the pizza sauce—just enough to bind the meat mixture together so it’s not dry. Remove from heat.
- Assemble the enchiladas: Spoon a generous amount of the meat mixture down the center of each flour tortilla. Sprinkle with a little cheese. Roll them up tightly and place them seam-side down in the prepared baking dish.
- Smother the rolled tortillas with the remaining pizza sauce. Be sure to cover the edges so they don’t get too crispy in the oven.
- Top with the remaining shredded mozzarella cheese and layer on extra pepperoni slices.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the pepperoni is slightly crispy on the edges.
- Rest for 5 minutes before serving to let the filling set.
While you’ve got the oven on, you might want to bake a batch of Classic Chocolate Chip Cookies for dessert!
Expert Tips for the Best Results
- Don’t Skip the Drain: Make sure to drain the grease from the beef and sausage really well, or the tortillas can get soggy at the bottom.
- Warm the Tortillas: Microwave your stack of tortillas for 30 seconds before rolling. Warm tortillas are more pliable and less likely to crack.
- Sauce Coverage: Make sure the tops of the tortillas are fully covered with sauce. Exposed flour tortillas can dry out and get hard in the oven.
- Customize It: Add mushrooms, black olives, or even pineapple (if you’re that person!) to the filling.
- Broil the Top: If you like your cheese golden brown and spotty, switch the oven to broil for the last 2 minutes—but watch it like a hawk!
Need another easy casserole idea? My Million Dollar Chicken Casserole is legendary.
What to Serve With Pizza Enchiladas
- A big Caesar Salad with crunchy croutons.
- Homemade Onion Rings Recipe for a fun “diner style” side.
- Roasted broccoli or green beans to add some green to the plate.
- Garlic knots or cheesy breadsticks (carb overload, but delicious!).
- Start with Cheesy Spinach Artichoke Dip if you’re hosting a game night.
Storing and Reheating Tips
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat: Microwave individual portions for 1-2 minutes. For best results, reheat in the oven at 350°F covered with foil for 15 minutes to keep the cheese melty.
- Freeze: Assemble the dish completely but do not bake. Cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before baking.
Nutrition Facts
Source: USDA FoodData Central. Nutrition information is estimated and may vary based on ingredients and cooking methods.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 kcal |
| Total Fat | 28 g |
| Saturated Fat | 12 g |
| Cholesterol | 85 mg |
| Sodium | 1150 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugars | 4 g |
| Protein | 30 g |
(Note: Based on 1 enchilada serving size)
FAQs About Pizza Enchiladas
Can I use corn tortillas instead?
You can, but they are more fragile. If you use corn tortillas, lightly fry them in oil first to soften them so they don’t crack when rolled.
Can I make this vegetarian?
Absolutely! Swap the meat for sautéed mushrooms, zucchini, and spinach, or use plant-based meat crumbles.
Why are my enchiladas soggy?
Usually, this happens if the tortillas sit in the sauce too long before baking, or if the meat wasn’t drained well. Bake them immediately after assembling for the best texture.
Final Thoughts
I hope these Pizza Enchiladas become a new favorite in your dinner rotation! They are fun, messy, and totally delicious—exactly what family dinner should be. Don’t forget to take a picture of that epic cheese pull!
If you love fun, twisty recipes like this, you have to try my Philly Cheesesteak Mac and Cheese next.
Want more fun family dinner ideas? Follow along on Pinterest for daily inspiration and join our community on Facebook to share your creations!
Meat Lover’s Pizza Enchiladas
Ingredients
Equipment
Method
- Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick spray.
- Cook Meat: In a large skillet over medium-high heat, brown the ground beef and Italian sausage until cooked through. Drain any excess grease well.
- Add Veggies: Add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until softened. Stir in the chopped pepperoni, Italian seasoning, and garlic powder.
- Bind Filling: Stir in about 1/2 cup of the pizza sauce into the meat mixture to bind it together. Remove from heat.
- Fill & Roll: Spoon a generous amount of the meat mixture down the center of each tortilla. Sprinkle with about 1 tablespoon of cheese. Roll tightly and place seam-side down in the baking dish.
- Top & Bake: Pour the remaining pizza sauce evenly over the enchiladas, spreading to cover the edges. Top with the remaining mozzarella cheese and arrange pepperoni slices on top. Bake for 20-25 minutes until cheese is bubbly and lightly browned.