RAGOOEY SHRIMP AND BLACK BEAN TORTILLa CASSEROLE #Ragu

"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."
 
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photo by Tom D. photo by Tom D.
photo by Tom D.
photo by Tom D. photo by Tom D.
photo by Tom D. photo by Tom D.
Ready In:
30mins
Ingredients:
10
Serves:
4
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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)
  • 12 cup water
  • 1 large ripe avocado, sliced
  • cooking spray
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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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