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Layered Ragu Taco Salad With Crispy Tortilla Triangles#Ragu

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“"Ragu Recipe Contest Entry" This flavorful salad features arugula followed by a mixture of sausage, black bean and seasoned Ragu sauce. It is topped with an avocado, Ragu sauce and pine nut mixture, garnished with sour cream, sharp cheddar cheese and a little cilantro. Oven-crisped corn tortilla triangles add a crispy texture and fun!”
4 salads

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Makes 4 servings.

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