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MealDinnerPastaLasagnaBaked PastaBeefNew YearsDifficultyHigh-FiberLow-SugarHigh-ProteinUnder 1 HourPescatarianPan FryBig BatchWinterWeeknightPartySteamBakingUnder 30 MinutesEasyGluten-FreeComfort FoodMiddle EasternMexicanGerman

Nacho Lasagna

Get ready to dive into this mouthwatering Nacho Lasagna, where Tex-Mex meets Italian in a flavor-packed dish! Layers of tortilla chips, seasoned beef, and gooey cheese create the ultimate comfort food fusion.

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Presented by
Campbell's
83% would make again

Under 30 minutes

Nacho Lasagna

Under 30 minutes

Ingredients

for 8 servings

  • nonstick cooking spray, for greasing
  • 1 tablespoon olive oil
  • 2 lb lean ground beef (910 g)
  • 3 tablespoons taco seasoning
  • 1 jar Pace® Picante Sauce, divided
  • 1 ricotta cheese
  • 4 cups shredded mexican cheese blend (400 g), divided
  • ¼ cup mexican crema (60 mL), plus 2 tablespoons, divided (option to use sour cream)
  • ¹¹⁄₂ cup refried beans
  • 12 oz tortilla chips (360 g)
  • ½ cup Pace® Chunky Salsa (165 g)
  • 1 jalapeño, thinly sliced
  • 2 tablespoons fresh cilantro, chopped

Nutrition Info

  • Calories 870
  • Fat 46g
  • Carbs 39g
  • Fiber 4g
  • Sugar 3g
  • Protein 57g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C). Grease a 9x13-inch (22 x 33 cm) baking dish with nonstick spray.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes. Drain any excess fat.
  3. Stir in the taco seasoning and ½ cup ( Pace® Picante Sauce until well combined, then bring to a simmer over medium heat. Remove the pan from the heat.)
  4. In a medium bowl, stir together the ricotta, ½ cup (55 G) shredded Mexican cheese, and ¼ cup crema.
  5. To assemble the lasagna, spread 1½ cups (225 G) of the seasoned beef in the baking dish, then dollop ¾ cup (180 G) of the ricotta mixture and ½ cup (120 G) of the refried beans on top. Cover with a third of the tortilla chips, pressing down gently to nestle the chips into the filling. Drizzle the chips with ½ cup (168 g) Pace® Picante Sauce, and 1 cup (100 G) Mexican cheese. Repeat to make 2 more layers, using 1 cup (336 G) Pace® Picante Sauce and 1½ cups (150 G) Mexican cheese for the final layer of each.
  6. Bake for 20–24 minutes, or until the layers have melted together and the cheese on top is browned.
  7. Drizzle the lasagna with the Pace® Chunky Salsa, remaining 2 tablespoons crema, the jalapeño slices, and chopped cilantro.
  8. Serve immediately.
  9. Enjoy!

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Nacho Lasagna