Layered Ragu Taco Salad With Crispy Tortilla Trianglesragu Food

LAYERED RAGU TACO SALAD WITH CRISPY TORTILLA TRIANGLES#RAGU

Steps:

• Cut each tortilla into 6 wedges. Spray cookie sheets with no-stick cooking spray. Add tortilla wedges in a single layer. Spray tops of tortilla wedges with no-stick cooking spray. Sprinkle with 1/4 teaspoon freshly ground sea salt. Bake in a preheated 350 degree oven for 15 minutes, or until crisp.
• In a 9-inch skillet over medium heat, cook and stir Italian sausage until browned. Drain off any fat. Measure out 1/2 cup Ragu sauce and set aside. Add remaining Ragu sauce, black beans, chili powder, cumin, garlic powder, onion powder and crushed red pepper. Cook and stir over medium heat until mixture begins to boil. Set aside.
• In a medium bowl, combine mashed avocados, remaining 1/2 cup Ragu sauce, spring onions, 1/2 cup cilantro, jalapeno peppers, minced garlic, lime juice, remaining salt, black pepper and pine nuts.
• To serve, place one cup arugula on each of 4 serving plates. Spoon on sausage, Ragu and black bean mixture. Top each with avocado mixture. Spoon onto each 1 tablespoon sour cream followed by the cheddar cheese and remaining 1/4 cup cilantro. Serve with the crispy tortilla triangles.
• Makes 4 servings.

TASTY LAYERED TACO SALAD

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.

LAYERED TACO SALAD

Steps:

• Tear up the lettuce and place in a large bowl.
• Chop the tomato and layer on top of the lettuce.
• Layer the drained and rinsed beans over the tomatoes.
• Layer the shredded cheddar over the beans.
• Crush the Dorito's and layer these over the cheese.
• Just before serving, cover the top of the salad with the Green Goddess dressing, spreading all over and to the edges of the bowl.

LAYERED TACO SALAD

Steps:

• In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice., Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately.

LAYERED TACO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Lightly coat a 13 x 9 x 2 baking pan with nonstick cooking spray; set aside.
• In large skillet cook meat until brown. Drain fat. Stir in water, taco seasoning and garlic powder. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or to desired consistency; set aside.
• In mixing bowl combine cottage cheese, cheddar cheese and onion.
• Place 6 tortillas in prepared pan. Top with half of the meat and dollop with half of the cheese mixture. Repeat layers. Bake, uncovered for 40 to 45 minutes or until heated through.
• Top with lettuce and tomatoes. Serve with sour cream, if desired.

LAYERED CHICKEN TACO SALAD

Steps:

• Combine chicken, taco seasoning mix and water.
• Cook and stir over medium-low heat 5 to 10 minutes or until sauce is thickened.
• Make guacamole by mixing well; avocados, sour cream, salsa, lemon juice and salt and pepper.
• In a 2-quart glass bowl layer; lettuce, tomato, green onions, chicken mixture, guacamole, olives and cheese.
• Cover and refrigerate 1 hour.
• Top with corn chips before serving.