Ingredients for Layered Ragu Taco Salad With Crispy Tortilla Triangles Ragu
- Corn Tortillas
- Sea Salt
- Mild Italian Sausage
- Ragu Tomato Sauce
- 1 (15-ounce) can black beans (rinsed and drained)
- 1 teaspoon chili powder
- Ground Cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Cayenne Pepper
- 2 ripe avocados
- 2 spring onions, chopped
- 1/2 cup + 1/4 cup chopped cilantro
- 1 jalapeño pepper, minced (seeds removed for less heat)
- Garlic Cloves
- 2 tablespoons lime juice
- Fresh Ground Black Pepper
- 1/4 cup pine nuts
- 4 cups arugula
- 4 tablespoons sour cream
- Sharp Cheddar Cheese
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How to Make Layered Ragu Taco Salad With Crispy Tortilla Triangles Ragu
- Preheat oven to 350°F (175°C).
- Cut 6 corn tortillas into 6 wedges each (36 wedges total).
- Lightly spray two baking sheets with non-stick cooking spray.
- Arrange tortilla wedges in a single layer on the prepared baking sheets.
- Lightly spray the tops of the tortilla wedges with non-stick cooking spray and sprinkle with 1/2 teaspoon of sea salt.
- Bake for 12-15 minutes, or until golden brown and crisp.
- While tortillas bake, brown 1 pound Italian sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Set aside 1/2 cup of your favorite ragu sauce. Add the remaining ragu sauce (about 1 1/2 cups) to the skillet with the sausage.
- Stir in 1 (15-ounce) can black beans (rinsed and drained), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon crushed red pepper flakes.
- Bring to a simmer and cook for 5-7 minutes, or until heated through.
- In a medium bowl, mash 2 ripe avocados with 1/2 cup of the reserved ragu sauce, 2 chopped spring onions, 1/2 cup chopped cilantro, 1 jalapeño pepper (minced, seeds removed for less heat), 1 clove minced garlic, 2 tablespoons lime juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup pine nuts.
- To assemble, divide 4 cups arugula among four serving plates.
- Top each salad with 1/4 of the sausage and ragu mixture.
- Spoon the avocado mixture over the sausage and ragu.
- Dollop 1 tablespoon sour cream on top of each salad, followed by 1 tablespoon shredded sharp cheddar cheese and 1 tablespoon of remaining cilantro.
- Serve immediately with the crispy tortilla triangles.
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
47g
Fat
69g
Carbs
28g
