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“Ragú® Recipe Contest Entry. This is a layered dish of all of the ingredients that would make in my opinion a great shrimp tostada but much mmore fun to eat. The addition of taco seasoning to the chunky Ragu sauce gives it a unique taste.”

Ingredients Nutrition

  • 1 lb raw jumbo shrimp, peeled deveined, tail off
  • 8 in corn tortillas
  • 2 cups vegetable oil
  • 2 (1 1/2 ounce) packages taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 (15 ounce) can black beans
  • 1 (25 ounce) jar Ragú® Pasta Sauce (chunky tomato Onion and Garlic Sauce)
  • 12 cup water
  • 1 large ripe avocado, sliced
  • cooking spray


  1. Preheat oven to 350 degrees. Toss the shrimp in 2 T of the vegetable oil and 2 T of the taco seasoning mix and set aside. Heat a non-stick frying pan to very hot and working in batches cook the shrimp 1 minute s per side and set aside.
  2. Heat remaining vegetable oil to 350 degrees in a pan deep enough to fry the tortillas. Cut tortilla into ½ in wide strips and begin deep frying in batches until golden and crisp. Remove to a bowl and toss with 2 T of the taco seasoning and place on paper toweling to drain. Drain beans of all but 1 T of the liquid and combine with 2 T Taco seasoning and set aside. Whisk the Ragu Sauce with 2 T of the taco seasoning and ½ c water and set aside.
  3. Coat the bottom and sides of a 9x8x2 inch baking dish with cooking spray and place 1/2 of the tortilla strips on the bottom of the baking dish and top with ½ C of the cheddar cheese, the black beans, the shrimp and 1 C of the seasoned Ragu Sauce and another ¼ C shredded cheddar Cheese. Top with remaining tortilla strips ,another 1/4 C of the shredded cheddar cheese.
  4. Bake for 15 minutes or until sauce is bubbling and the cheese has melted. Let cool for 10 minutes and warm the remaining Ragu Sauce. Slice casserole into 4 equal portions, place sauce in the center of 4 plates, place a serving on each and garnish with Avocado.

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