NACHO LASAGNA RECIPE BY TASTY

Nacho Lasagna Recipe by Tasty image

Provided by Campbell's

Yield 8 servings

Number Of Ingredients 13

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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

Steps:

Preheat the oven to 400°F (200°C). Grease a 9x13-inch (22 x 33 cm) baking dish with nonstick spray.
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.
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.)
In a medium bowl, stir together the ricotta, ½ cup (55 G) shredded Mexican cheese, and ¼ cup crema.
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.
Bake for 20-24 minutes, or until the layers have melted together and the cheese on top is browned.
Drizzle the lasagna with the Pace® Chunky Salsa, remaining 2 tablespoons crema, the jalapeño slices, and chopped cilantro.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 900 calories, Carbohydrate 39 grams, Fat 57 grams, Fiber 4 grams, Protein 54 grams, Sugar 3 grams