Nacho Lasagna
Get ready to dive into this mouthwatering Nacho Lasagna, where Tex-Mex meets Italian in a flavor-packed dish! Layers of tortilla chips, seasoned beef, and gooey cheese create the ultimate comfort food fusion.
Instructions
- 1
Preheat the oven to 400°F (200°C). Grease a 9x13-inch (22 x 33 cm) baking dish with nonstick spray.
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes. Drain any excess fat.
- 3
Stir in the taco seasoning and ½ cup ( Pace® Picante Sauce until well combined, then bring to a simmer over medium heat. Remove the pan from the heat.)
- 4
In a medium bowl, stir together the ricotta, ½ cup (55 G) shredded Mexican cheese, and ¼ cup crema.
- 5
To assemble the lasagna, spread 1½ cups (225 G) of the seasoned beef in the baking dish, then dollop ¾ cup (180 G) of the ricotta mixture and ½ cup (120 G) of the refried beans on top. Cover with a third of the tortilla chips, pressing down gently to nestle the chips into the filling. Drizzle the chips with ½ cup (168 g) Pace® Picante Sauce, and 1 cup (100 G) Mexican cheese. Repeat to make 2 more layers, using 1 cup (336 G) Pace® Picante Sauce and 1½ cups (150 G) Mexican cheese for the final layer of each.
- 6
Bake for 20–24 minutes, or until the layers have melted together and the cheese on top is browned.
- 7
Drizzle the lasagna with the Pace® Chunky Salsa, remaining 2 tablespoons crema, the jalapeño slices, and chopped cilantro.
- 8
Serve immediately.
- 9
Enjoy!
Recipe from tasty.co
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Ingredients (13)
- •nonstick cooking spray, for greasing
- •1 tablespoon olive oil
- •2 lb lean ground beef
- •3 tablespoons taco seasoning
- •1 jar Pace® Picante Sauce, divided
- •1 ricotta cheese
- •4 cups shredded mexican cheese blend, divided
- •¼ cup mexican crema, plus 2 tablespoons, divided (option to use sour cream)
- •¹¹⁄₂ cup refried beans
- •12 oz tortilla chips
- •½ cup Pace® Chunky Salsa
- •1 jalapeño, thinly sliced
- •2 tablespoons fresh cilantro, chopped
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