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1
Preheat oven to 350 degrees.
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2
Toss the shrimp in 2 T of the vegetable oil and 2 T of the taco seasoning mix and set aside.
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3
Heat a non-stick frying pan to very hot and working in batches cook the shrimp 1 minute s per side and set aside.
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4
Heat remaining vegetable oil to 350 degrees in a pan deep enough to fry the tortillas.
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5
Cut tortilla into 1/2 in wide strips and begin deep frying in batches until golden and crisp.
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6
Remove to a bowl and toss with 2 T of the taco seasoning and place on paper toweling to drain.
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7
Drain beans of all but 1 T of the liquid and combine with 2 T Taco seasoning and set aside.
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8
Whisk the Ragu Sauce with 2 T of the taco seasoning and 1/2 c water and set aside.
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9
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 1/2 C of the cheddar cheese, the black beans, the shrimp and 1 C of the seasoned Ragu Sauce and another 1/4 C shredded cheddar Cheese.
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10
Top with remaining tortilla strips ,another 1/4 C of the shredded cheddar cheese.
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11
Bake for 15 minutes or until sauce is bubbling and the cheese has melted.
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12
Let cool for 10 minutes and warm the remaining Ragu Sauce.
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13
Slice casserole into 4 equal portions, place sauce in the center of 4 plates, place a serving on each and garnish with Avocado.
