Enchilada Zagna

Discover the ultimate fusion dish with this Enchilada Zagna recipe—where the bold, savory flavors of Mexican cuisine meet the comforting layers of classic Italian lasagna. This layered masterpiece swaps pasta for tender corn tortillas and features seasoned ground beef, creamy ricotta, and zesty red enchilada sauce, all baked to perfection under a gooey blanket of shredded Mexican cheese. With pops of garlic, onion, and optional black olives, this hearty dinner is a comforting, crowd-pleasing twist on two beloved classics. Perfect for weeknight dinners or a festive gathering, this easy-to-make, oven-baked casserole is ready in just under an hour. Garnish with fresh cilantro and serve warm for a dish that’s as beautiful as it is delicious. Ideal for fans of Tex-Mex recipes, cheesy casseroles, or innovative flavor combinations!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 pieces corn tortillas
• 1 pound ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 24 ounces red enchilada sauce
• 3 cups shredded Mexican blend cheese
• 1 cup ricotta cheese
• 1 cup sour cream
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup sliced black olives (optional)
• 2 tablespoons chopped cilantro (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease.

Step 3

Add the diced onion and minced garlic to the skillet with the cooked beef. Sauté until the onion is soft, about 5 minutes.

Step 4

Stir in the chili powder, cumin, salt, and black pepper. Cook for 1 more minute to combine flavors, then remove from heat.

Step 5

In a small bowl, mix the ricotta cheese and sour cream until well blended.

Step 6

Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.

Step 7

Layer 4 corn tortillas over the sauce to cover the bottom of the dish.

Step 8

Spread half of the ricotta mixture on top of the tortillas, followed by half of the beef mixture, a third of the shredded cheese, and a portion of the black olives if using.

Step 9

Pour about one-third of the remaining enchilada sauce over the layer.

Step 10

Repeat with another layer of 4 tortillas, the rest of the ricotta mixture, the remaining beef, another third of the shredded cheese, and more enchilada sauce.

Step 11

For the final layer, top with the remaining 4 tortillas, the rest of the enchilada sauce, and the last of the shredded cheese.

Step 12

Cover the baking dish tightly with aluminum foil and bake for 25 minutes.

Step 13

Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden on top.

Step 14

Let the Enchilada Zagna rest for 10 minutes before slicing.

Step 15

Garnish with chopped cilantro and serve warm.

Nutrition Facts

Serving size	2798.8 grams (2798.8g)

Amount per serving	% Daily Value*
Calories	4946

Total Fat 296.70g	380%
Saturated Fat 145.60g	728%
Polyunsaturated Fat NaNg
Cholesterol 887mg	296%
Sodium 13319mg	579%
Total Carbohydrate 372.30g	135%
Dietary Fiber 46.10g	165%
Total Sugars 48.40g
Protein 220.90g	442%

Vitamin D 0IU	0%
Calcium 4166mg	320%
Iron 31mg	169%
Potassium 2810mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 17.5%

Carbs: 29.5%