RAGOOEY SHRIMP AND BLACK BEAN TORTILLa CASSEROLE #Ragu
photo by Tom D.
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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)
- 1⁄2 cup water
- 1 large ripe avocado, sliced
- cooking spray
directions
- 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.
- 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.
- 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.
- 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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