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!
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the cooked beef. Sauté until the onion is soft, about 5 minutes.
Stir in the chili powder, cumin, salt, and black pepper. Cook for 1 more minute to combine flavors, then remove from heat.
In a small bowl, mix the ricotta cheese and sour cream until well blended.
Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
Layer 4 corn tortillas over the sauce to cover the bottom of the dish.
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.
Pour about one-third of the remaining enchilada sauce over the layer.
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.
For the final layer, top with the remaining 4 tortillas, the rest of the enchilada sauce, and the last of the shredded cheese.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden on top.
Let the Enchilada Zagna rest for 10 minutes before slicing.
Garnish with chopped cilantro and serve warm.
Nutrition Facts
Calories |
4946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.7 g | 380% | |
| Saturated Fat | 145.6 g | 728% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 13319 mg | 579% | |
| Total Carbohydrate | 372.3 g | 135% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 48.4 g | ||
| Protein | 220.9 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4166 mg | 320% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 2810 mg | 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.
