Pizza Enchiladas Pepperoni Beef

This recipe for Pizza Enchiladas with Pepperoni Beef is the ultimate answer when you can't decide between two of the best comfort foods. It combines the cheesy, meaty goodness of pepperoni pizza with the satisfying structure of a classic enchilada, creating a family friendly dinner that disappears from the pan every single time.

I first threw this dish together for a game night when I couldn't decide what to make, and it was such a massive hit that it's now a permanent part of our rotation.

Ingredients

• Ground beef: I use an 80/20 blend for the best flavor and juiciness
• Pepperoni slices: quartered to ensure you get that spicy flavor in every single bite
• Medium onion: this provides a sweet aromatic base that you build all the other flavors on
• Garlic: minced for that essential savory depth that is crucial in both Italian and Mexican dishes
• Bell pepper: red or green adds a nice bit of freshness and color to the filling
• Dried oregano: the classic pizza herb you simply cannot skip for authentic flavor
• Italian seasoning: a balanced blend that brings all the familiar Italian flavors together effortlessly
• Crushed red pepper flakes: this is optional but adds a wonderful gentle heat
• Salt and black pepper to taste: for seasoning the foundation of the dish
• Tomato sauce: the base of our delicious enchilada sauce
• Pizza sauce: store bought or homemade this adds that signature pizza tanginess
• Chili powder: brings a hint of classic enchilada warmth to the sauce
• Smoked paprika: adds a smoky depth that beautifully complements the pepperoni
• Cumin: a touch of this earthy spice helps to bridge the pizza and enchilada flavors
• Sugar: just a pinch is all you need to balance the acidity of the tomatoes
• Flour tortillas: the eight inch size is perfect for holding a good amount of filling without tearing
• Shredded mozzarella cheese: the essential cheese for that glorious pizza pull
• Shredded cheddar cheese: adds a nice sharp flavor to the overall cheese blend
• Sliced black olives: an optional but classic pizza topping that works so well here
• Sliced mushrooms: another optional topping for an extra veggie and umami boost
• Fresh basil or parsley: for a fresh vibrant garnish that brightens everything up

Step by Step Instructions

Brown the Meats:

In a large skillet over medium heat, cook the ground beef until it's nicely browned, which should take about six to seven minutes. Make sure to break it up with a spoon as it cooks. Once it's browned, tilt the skillet and carefully spoon out any excess grease to keep the filling from being too oily.

Sauté the Aromatics:

Add the finely diced onion, minced garlic, and diced bell pepper directly to the skillet with the beef. Sauté everything together for about five minutes until the vegetables have softened and you can really smell the garlic. This step is crucial for building the first layer of flavor.

Combine the Filling:

Stir in the quartered pepperoni slices, dried oregano, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Let this cook for another two or three minutes. This little bit of extra time toasts the spices and allows the pepperoni to release some of its delicious oils into the mixture. Once done, remove the skillet from the heat and set it aside.

Create the Pizza Enchilada Sauce:

In a separate medium saucepan, combine the tomato sauce and the pizza sauce. Using both gives you the perfect consistency and a well rounded flavor profile.

Season the Sauce:

Stir the chili powder, smoked paprika, cumin, and a little bit of sugar into the sauce. The sugar is my secret trick to balance the acidity from the tomatoes, making the sauce taste richer and more complex.

Simmer the Sauce:

Bring the sauce to a gentle simmer over low heat and let it cook for about five minutes. This allows all those spices to meld together beautifully. Once it's had a chance to simmer, remove it from the heat.

Prepare for Assembly:

Get your oven preheating to 375 degrees Fahrenheit or 190 degrees Celsius. Grab a 9x13 inch baking dish and spread a thin layer of your freshly made sauce across the bottom. This prevents the enchiladas from sticking and adds flavor right from the start.

Fill and Roll the Enchiladas:

Now for the fun part. Take one flour tortilla at a time. Spoon about a third of a cup of the beef and pepperoni mixture down the center. Sprinkle a little bit of your cheese blend on top of the filling before you roll it up tightly.

Arrange in the Dish:

Place each rolled tortilla into the baking dish with the seam side facing down. This is important so they don't unroll while baking. Snuggle them in next to each other to create a single casserole.

Smother and Top:

Pour all the remaining sauce evenly over the top of the rolled tortillas, making sure to cover them from end to end. Now, be generous and sprinkle the shredded mozzarella and cheddar cheese all over the top. If you're using them, scatter the sliced black olives and mushrooms over the cheese.

Bake the Enchiladas:

Cover the dish tightly with aluminum foil. This helps steam the enchiladas and melt the cheese without burning it. Bake for 15 minutes.

Final Bake for a Golden Top:

After 15 minutes, carefully remove the foil. Return the dish to the oven and bake for another 10 minutes, or until all the cheese is completely melted, bubbly, and just starting to get golden brown in spots.

Rest and Garnish:

This might be the hardest step, but you have to let the enchiladas rest for about five minutes after they come out of the oven. This allows them to set up so they don't fall apart when you serve them. Just before serving, sprinkle with fresh basil or parsley for a pop of color and freshness.

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My favorite part of this dish is the smoked paprika in the sauce. It adds a subtle smokiness that perfectly complements the pepperoni. I remember the first time I made this for my family, my son declared it was 'better than pizza and enchiladas combined,' which is the highest praise you can get from a kid.

How to Store and Reheat Leftovers

Leftovers are fantastic and some might even say they taste better the next day. Store any remaining enchiladas in an airtight container in the refrigerator for up to three days. To reheat, you can use the microwave for a quick meal, or for best results, place them back in a baking dish, cover with foil, and warm in a 350 degree oven until heated through.

Easy Ingredient Swaps

This recipe is incredibly flexible. You can swap the ground beef for ground turkey, chicken, or even hot Italian sausage for an extra kick. For a vegetarian version, use a mix of sautéed mushrooms, zucchini, and spinach as your filling. Feel free to use any cheese you love, a provolone or Monterey Jack blend would also be delicious.

Perfect Pairings and Serving Ideas

These Pizza Enchiladas are a meal in themselves, but they pair wonderfully with a simple side salad with a light vinaigrette to cut through the richness. A side of garlic bread is also a great choice to soak up any extra sauce on your plate. For a full comfort food experience, serve them with a dollop of sour cream or even some guacamole.

Frequently Asked Questions

→ Can I use different meats in the filling?

Absolutely! Italian sausage, chorizo, or even shredded chicken would work well. Adjust the seasoning accordingly to complement the meat's flavor.

→ What kind of cheese is best for topping the enchiladas?

Mozzarella and cheddar are classic choices, but feel free to experiment with provolone, Monterey Jack, or a Mexican blend for a different flavor profile.

→ Can I make these ahead of time?

Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

→ What are some good side dishes to serve with these?

A simple green salad, Spanish rice, or refried beans are great accompaniments. A dollop of sour cream or guacamole also complements the flavors nicely.

→ Can I freeze these enchiladas?

Yes, bake as directed, let cool completely. Freeze in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.

→ What if I don't have pizza sauce?

You can use tomato sauce or marinara sauce. Add a pinch of dried oregano, basil, garlic powder, and onion powder to mimic pizza sauce.