RAGOOEY SHRIMP AND BLACK BEAN TORTILLa CASSEROLE #R

Name: RAGOOEY SHRIMP AND BLACK BEAN TORTILLa CASSEROLE #Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Ragu Pasta Sauce (chunky tomato Onion and Garlic Sauce); ½ cup water; 1 large ripe avocado, sliced; cooking spray

Servings: persons

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

1584

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, RAGOOEY SHRIMP AND BLACK BEAN TORTILLa CASSEROLE #Ragu falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

RAGOOEY SHRIMP AND BLACK BEAN TORTILLa CASSEROLE #Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions