Prep: 15 min • Cook: 25 min • Serves: 4 • Cuisine: Fusion / Comfort
A fun mash-up of pizza flavors rolled into enchiladas — saucy, cheesy and perfect for weeknights or parties.
Ingredients
Filling
1 lb (450 g) lean ground beef
1 cup diced yellow onion
1 cup sliced pepperoni (plus extra for topping)
½ cup sliced black olives (optional)
1 cup pizza sauce (for filling)
1 tsp garlic powder
1 tsp Italian seasoning
Salt & pepper, to taste
1 cup shredded mozzarella (to mix into filling)
Assembly & Bake
6–8 large flour tortillas
1–1½ cups pizza sauce (divided; more if you like it saucy)
2 cups shredded mozzarella or pizza blend
Extra pepperoni slices for topping
Chopped parsley or dried oregano (optional, for garnish)
Equipment
Large skillet
9×13″ (or similar) baking dish
Spatula, mixing spoon
Ready? Quick notes
Brown beef first, then season and add sauce — use store-bought pizza sauce for convenience. Tortillas can be warmed briefly to prevent cracking when rolling.
Directions
Preheat: Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
Cook the beef: In a large skillet over medium heat, add a little oil (if needed) and sauté the diced onion until translucent (2–3 min). Add ground beef and cook until browned and crumbly. Drain excess fat if needed.
Season & saucify: Reduce heat to low. Stir in garlic powder, Italian seasoning, salt, pepper and 1 cup pizza sauce. Simmer 2–3 minutes so flavors meld.
Mix filling: Remove from heat and stir in sliced pepperoni, olives (if using) and 1 cup shredded mozzarella. The mixture should be moist but not soupy.
Fill tortillas: Warm tortillas briefly (microwave 10–15s or wrap in foil in oven) so they roll easily. Spoon ~½ cup filling down the center of each tortilla, roll up snugly and place seam-side down in the baking dish.
Top & cheese: Pour remaining pizza sauce evenly over the rolled enchiladas. Sprinkle with the remaining shredded mozzarella and place extra pepperoni slices on top.
Bake: Bake uncovered for 20–25 minutes, until cheese is melted, bubbly and slightly golden.
Finish & serve: Let rest 3–5 minutes. Garnish with chopped parsley or a sprinkle of dried oregano. Serve warm with extra pizza sauce or a side salad.
Tips & Variations
Sausage swap: Replace beef with cooked Italian sausage for a more pizza-like flavor.
Vegetarian: Use sautéed mushrooms, bell peppers, zucchini and a meat substitute instead of beef/pepperoni.
Make-ahead: Assemble up to step 6, cover, refrigerate and bake later (add 5–10 min to baking time if chilled).
Extra crisp: For a crisp top, broil 1–2 minutes at the end — watch carefully so it doesn’t burn.
