Amazing Pizza Enchiladas Ground Beef in 45 Min

Okay, listen up! If you are ever staring into your pantry at 5 PM wondering how to feed everyone without opening five different boxes, I have the answer: true, beautiful comfort food fusion. I’m talking about the glorious mess that is **Pizza Enchiladas Ground Beef**. It sounds wild, right? But trust me, it works! This recipe popped into existence during one of those ridiculously chaotic weeknights when I just desperately needed something cheesy, familiar, and FAST. It’s Tex-Mex structure meeting Italian flavor, baked up into a bubbly casserole dish that vanishes the moment you set it on the table. It’s utterly satisfying, and the cleanup is a breeze. You’re going to be making this weekly, I guarantee it!

Why You Will Love These Pizza Enchiladas Ground Beef

I know, I know, pizza and enchiladas sound like they should never meet, but they are the best of friends in this casserole dish. Seriously, stop what you’re doing and grab your skillet because this recipe is about to save dinner every single time you are short on energy.

• It’s the ultimate comfort food mashup! You get that savory spiced beef filling wrapped up like an enchilada, but it tastes exactly like your favorite pizza thanks to the sauce combo. It hits every craving at once.
• Cleanup is basically minimal—we are talking one skillet for the meat and one baking dish. That’s my kind of weeknight cooking!
• The cheese pull factor here is off the charts. We use two types of cheese, and they melt into this beautiful golden, bubbly blanket that looks like it took hours to make. Spoiler: it did not.
• It’s incredibly forgiving. If you forget an herb or swap the cheese, it still comes out tasting wonderful. It’s true home cooking where perfection isn’t required.

Quick Preparation for Delicious Pizza Enchiladas Ground Beef

If you want dinner on the table in under 45 minutes total, this is your ticket. The prep time is listed at just 15 minutes, and that is totally achievable if you are moving at a decent clip while the oven is heating up. This means you can brown your meat and mix your sauces right after you get home from work and still be sitting down to eat before the evening feels officially hectic.

We aren’t doing any fancy rolling or soaking here. Just quick, efficient steps to get that yummy spiced beef mixture wrapped up and into the sauce bath before it hits the oven for a quick melt under the broiler. It’s speedy weeknight magic, plain and simple!

Essential Ingredients for Perfect Pizza Enchiladas Ground Beef

Every great casserole starts with the right foundation, and for this one, the ingredients are what make the fusion happen. Don’t skip anything here, especially the sauce combination—it’s the whole point! I went ahead and listed everything exactly as I use it, down to the spices that make the ground beef taste amazing, not just like plain taco meat.

Here is the lineup for our masterpiece:

• 1 pound ground beef (I usually grab 85/15; it has enough flavor without leaving a giant puddle of grease.)
• 1 small onion, finely chopped (Get that chopping done first!)
• 1 (10 ounce) can enchilada sauce (Your favorite red sauce works beautifully here.)
• 1 cup pizza sauce (This is your hug from the Italian side of the family! If you happen to have some amazing homemade sauce using this recipe, even better.)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder (Just a dash for background color.)
• 12 corn tortillas (The starches hold up better in the sauce than flour, I find.)
• 2 cups shredded mozzarella cheese (Essential for that glorious, stringy pizza pull!)
• 1/2 cup shredded cheddar cheese (This adds a nice, sharp tang.)

Ingredient Notes and Substitutions for Pizza Enchiladas Ground Beef

Let’s talk about the sauces for a second, because that’s where the flavor magic lives. You MUST use both the enchilada sauce and the pizza sauce. They provide two different kinds of seasoning that balance out so perfectly—the enchilada sauce brings the earthy Tex-Mex spice, and the pizza sauce brings the herbs and sweetness of Italian seasoning.

When it comes to the tortillas, corn is my go-to, but they can be stiff right out of the package, which leads to tearing when you roll them. That’s why I always take a minute to either quickly warm them in the microwave for about 30 seconds—just enough to make them soft and pliable—or, as the instructions suggest, give them a quick dip in that mixed sauce right before spooning in the beef. Trust me, that quick softening step prevents roll breakage!

And for the cheese? While mozzarella is non-negotiable for the top melt, feel free to swap the cheddar for Pepper Jack if you want a little kick! But keep the total cheese amount around 2.5 cups so you don’t overwhelm the sauce.

Step-by-Step Instructions for Making Pizza Enchiladas Ground Beef

Okay, getting this delicious Tex-Mex/Italian mashup into the oven is surprisingly straightforward. We are building layers of flavor, which really makes this casserole sing! I’ll walk you through it step by step. Make sure your oven is set to 375 degrees Fahrenheit before you even look at that skillet; we want everything ready to go so we can move quickly once that beef is done.

First things first, grab that 9×13 inch baking dish and give it a light coating of cooking spray or oil. You don’t want these beauties fusing to the bottom! If you want more ideas on easy beef bakes for later, you should check out this list of easy beef casseroles for the weekend while the oven heats up.

Preparing the Ground Beef Filling for Pizza Enchiladas Ground Beef

This is where we build the savory heart of the dish. Heat up your skillet over medium heat. Toss in your ground beef and that chopped onion. You’re just cooking until the meat is beautifully browned and the onion gets soft and loses its raw bite. Don’t forget to drain off all that excess fat afterward—we want flavor, not grease, coating our tortillas!

Now for my favorite part: the spices! Once the meat is drained, toss in the chili powder, cumin, and garlic powder right into the hot beef. You need to stir this around and cook it for just about one minute. This short cooking time “blooms” the spices, meaning they get way more fragrant and their flavor really wakes up before the liquids hit them. It’s a tiny step, but trust me, it makes a difference!

Assembling and Baking Your Pizza Enchiladas Ground Beef

While the beef is chilling slightly, grab a small bowl and mix your sauce base. I just combine the entire can of enchilada sauce with that cup of pizza sauce. Take a quick peek at your warmed tortillas, then dip each one individually into that sauce mixture. It only needs a quick swoosh—just enough to soften it up so it rolls without cracking.

Spoon a modest amount of the spiced ground beef mixture right down the center of that moistened tortilla. Roll it up tightly! Then, carefully place it seam-side-down in your prepared baking dish. Keep repeating that process until your dish is full of snug little rolls. Don’t worry if they are touching a bit; they snuggle up nicely when they bake.

Once they’re all nestled, pour any remaining sauce mixture right over the top, making sure every visible piece of tortilla gets some love. Then, the grand finale before baking: sprinkle both the mozzarella and cheddar cheese evenly across the top. Pop that dish into your preheated oven for about 20 to 25 minutes. You are looking for the cheese to be completely melted, bubbly, and just starting to get golden brown on the edges. Once you see that cheesy bubbling action, pull it out! It’s ready to eat.

Tips for Success When Making Pizza Enchiladas Ground Beef

Even though this recipe is super flexible—and heaven knows I love a little kitchen chaos—there are just a couple of little tricks I rely on to make sure these come out perfect every single time, especially when I’m feeding company and can’t afford a soggy enchilada!

First, let’s revisit the tortilla dipping. You want them soft, not swimming. If you dip the corn tortilla into the sauce mixture for too long, they get flimsy before they even reach the pan, and trying to roll a limp tortilla is just frustrating. I only dip mine long enough for the exterior surface to get visibly wet—maybe a two-second submersion. They continue to soften up beautifully in the oven once they are already filled and covered in sauce, so don’t overdo it on the stovetop!

Next is dealing with the remaining meat mixture. Since we are using corn tortillas, which don’t absorb liquid as fast as flour, you don’t want a mountain of beef in the center of each roll. Trust me on this one: measure out your beef filling. If you use too much, the center of the roll will be undercooked and gooey when the edges are perfectly done. A heaping tablespoon or so is usually just right for those 12 tortillas.

Finally, when you pour that leftover sauce over the top before the cheese—make sure you hit the exposed edges of the tortillas! If they peek out from under the sauce, they have a tendency to dry out and get a little bit crunchy in the oven, and we are going for soft and tender here. Use a spoon to gently guide the sauce right to the ends of the rolls. Once that cheese melts, it locks everything in place and holds all that amazing pizza flavor right where it belongs!

Serving Suggestions for Your Pizza Enchiladas Ground Beef

Once you pull this beautiful, cheesy creation out of the oven, you might wonder what on earth goes well with something so rich and flavorful. Honestly, you could just eat it straight from the dish with a fork, and nobody would judge you. But if you’re serving this on a night when you want a little more balance to cut through that cheese and beef, I have a few favorites that pop right up on my go-to list.

Since we’ve got a big, hearty Tex-Mex/Pizza thing going on, we need sides and toppings that offer contrast—something cool, something fresh, or something tangy. These additions just elevate the whole experience! Sometimes I like to ditch the heavy sides entirely and just focus on topping these bad boys right before they hit the table.

Here are my top three ways to dress up your **Pizza Enchiladas Ground Beef**:

• Cool and Creamy Dollop: You absolutely need something cool to balance that heat and richness. A big spoonful of sour cream or plain Greek yogurt right over the top of each serving is non-negotiable for me. It melts just slightly into the bubbly sauce, and oh my goodness, the tang is perfect.
• Fresh Greenery: Because this dish is so baked-in and cheesy, a little freshness goes a long way. I like to finely chop some fresh cilantro and just sprinkle it right over the cheese after it comes out. It adds a lovely, clean herbaceous lift that stops the dish from feeling too heavy. If you don’t like cilantro, finely sliced green onions work just as well!
• A Simple, Bright Side Salad: Instead of heavy sides like rice or beans, I often pair these with a super quick, crunchy side salad. I usually whip up a very simple vinaigrette—nothing creamy—and toss some crisp lettuce with maybe some chopped cucumber or radishes. Or, if you want something pre-made, you could even use a super simple dressing like the one in my easy homemade coleslaw dressing recipe, just skip mixing in the cabbage and use it on a side salad instead! It’s quick crunchy relief for your palate.

Keep it light on the sides, because the casserole itself is the star of the show. A little cooling agent on top is really all you need!

Storage and Reheating Instructions for Leftover Pizza Enchiladas Ground Beef

The best part about making a big casserole like this? You get built-in lunch for the next day! Now, I know reheating enchiladas can sometimes result in a sad, mushy mess, but because we use corn tortillas which hold up a bit better than flour ones, we can manage the texture really well. Seriously, these leftovers are almost as good as the first batch if you reheat them smart!

First things first: storage. Once the dish has cooled down a bit—don’t put piping hot food directly into the fridge, it just takes too long to chill, you know?—cover that baking dish tightly with plastic wrap or foil. You can absolutely store leftovers in the fridge for about three to four days. If they are just going to sit in there that long, keep them as close to dry as possible to prevent that sauce from turning too soupy on you.

When you are ready for round two, you have two good options depending on how fast you need your cheesy goodness:

Reheating Quickly in the Microwave

If you just want one or two rolls for a quick lunch, the microwave is your friend. Just scoop out whatever portion you want, put it onto a microwave-safe plate, and cover it loosely with a paper towel. I heat mine in 45-second bursts, checking after each one. This keeps the moisture in and prevents the cheese from turning into hard rubber.

Be careful not to overheat it! Mushy enchiladas are the enemy. Stop heating when the cheese is melted and the center is steaming hot all the way through. It might look a little wet right when you pull it out, but it sets up as it cools just a hair.

Reheating Slowly in the Oven for Best Texture

If you’re heating up the entire rest of the dish, or you’re just a purist like me who wants that top layer of cheese to regain some of its glory, the oven is the way to go. Preheat your oven to a lower temperature, maybe 325 degrees Fahrenheit, because we are warming, not cooking again.

Cover the dish tightly with foil before you put it in. Covering it traps the steam, which keeps the tortillas from drying out underneath. Let it bake for about 15 to 20 minutes, or until it’s heated all the way through. Then, for the last five minutes, pull that foil off so the cheese gets nice and bubbly again. That little crisp on top makes all the difference!

Frequently Asked Questions About Pizza Enchiladas Ground Beef

I get so many great questions every time someone tries this recipe, which just shows how much people love mixing up their favorite comfort foods! It’s definitely not your grandma’s standard Tex-Mex casserole, which leads to a few natural questions about the hybrid components. I tried to answer the most common ones right here to save you time!

Can I use flour tortillas instead of corn tortillas?

That is such a common question, and the short answer is: yes, you absolutely *can*, but you might change the texture slightly! I strongly prefer corn tortillas for this because they stay firmer and don’t get overly mushy when they soak up the sauce. Flour tortillas are thinner and more absorbent. If you decide to use flour, you must, must, must warm them until they are super pliable before rolling, and maybe even leave the baking time closer to 20 minutes so they don’t get gummy. If you’re looking for ways to turn this into an even easier weeknight bake, stick to the corn!

Can I freeze these Pizza Enchiladas Ground Beef before baking?

Oh yes, you totally can prep these ahead of time, which is a lifesaver for busy weekends! To freeze them, assemble the entire casserole exactly as if you were going to bake it immediately—meat mixture rolled, sauce poured over, cheese sprinkled on top. Cover the dish tightly with plastic wrap and then a layer of foil before popping it into the freezer. It freezes well for up to three months.

When you are ready to bake a frozen casserole, you need to adjust the time significantly. Let it thaw in the fridge overnight if you can. If you’re baking straight from frozen, cover it tightly with foil, add about 10 minutes to the total baking time, and remove the foil for the last 10 minutes to brown that cheese. It’s a fantastic way to have a ready-made meal!

What is the best cheese combination for that pizza flavor?

For the perfect blend of melt and flavor, you need two cheeses working together! Mozzarella is the MVP here because it melts beautifully and gives you that classic, satisfying pizza stretch. But pairing it with cheddar—even just a half-cup—adds a necessary little sharp tang that stops the whole dish from tasting flat. If you want to experiment, provolone is a fantastic switch for half the mozzarella, as it adds even more Italian depth to this Tex-Mex creation. Whatever you choose, just make sure it’s freshly shredded if you can; pre-shredded cheese sometimes doesn’t melt as smoothly in large casseroles.

My sauce mixture seems a little thin. Will this turn into soup?

That’s the beauty of this hybrid recipe! Unlike traditional enchiladas where the sauce is very thick, we need the slight thinness from mixing the two sauces to ensure the tortillas soften properly and the whole bake doesn’t dry out. Don’t panic! As the dish bakes, the starches in the corn tortillas absorb a lot of that liquid, and the cheese melts down, thickening the surrounding sauce into a rich gravy. If you are still nervous, here’s a little trick: before you pour the remaining sauce over the top, stir 1 teaspoon of cornstarch into your final sauce mix—just make sure to whisk really well so you don’t get lumps! For more great layering tips, check this page out on easy beef casseroles for the weekend.

Nutritional Estimate for Pizza Enchiladas Ground Beef

You know I always feel better about digging into something this cheesy and delicious when I have a rough idea of what’s powering me through the rest of the day! I pulled together the approximate nutritional breakdown based on the ingredients listed above. Remember, this is just a ballpark figure, because the brand of ground beef you use, or whether you use low-sodium enchilada sauce, will definitely change the final numbers.

These estimates are based on dividing the whole recipe into 6 generous servings (which means about 2 rolls each). It’s surprisingly balanced for a comfort food casserole, packing in a solid amount of protein!

Here is the quick snapshot, using the data we calculated:

• Serving Size: 2 enchiladas
• Calories: 450
• Protein: 28g (That’s great staying power!)
• Fat: 24g (A good chunk from that lovely cheese!)
• Saturated Fat: 11g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 7g
• Sodium: 750mg

A little word to the wise about the sodium: since we are using canned enchilada sauce and pizza sauce, the sodium tends to rack up pretty quickly. If you are watching your salt intake, definitely look for lower-sodium versions of those pre-made sauces. That’s the easiest way to slash the sodium count here without changing the overall flavor profile of our wonderful **Pizza Enchiladas Ground Beef**.

Share Your Experience Making Pizza Enchiladas Ground Beef

Whew! We did it! Now you have the secret to blending two of the world’s greatest comfort foods into one perfect, cheesy bake. I truly hope this recipe saves your weeknight dinner plans as often as it saves mine. I poured my best tips into this post, from blooming the spices to managing the tortilla dip, because I want your results to be just as phenomenal as mine!

But you know what the best part of sharing a recipe is? Hearing about *your* kitchen adventures! Did you swap the cheddar for smoked Gouda? Did you sneak in some tiny mushrooms with the ground beef? Don’t keep those genius ideas to yourself!

I’d absolutely love it if you took a minute to drop a rating below—just click those little stars to let me know how much you enjoyed your **Pizza Enchiladas Ground Beef**! And please, leave a comment sharing any changes, serving suggestions, or just telling me how fast your family polished it off. Your feedback helps me keep making recipes that actually work for real people on busy nights. Happy baking, friend!

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