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 900
Fat 57g
Carbs 39g
Fiber 4g
Sugar 3g
Protein 54g
How to Make It
1. Step
Preheat the oven to 400°F (200°C). Grease a 9x13-inch (22 x 33 cm) baking dish with nonstick spray.
2. Step
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. Step
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. Step
In a medium bowl, stir together the ricotta, ½ cup (55 G) shredded Mexican cheese, and ¼ cup crema.
5. Step
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. Step
Bake for 20–24 minutes, or until the layers have melted together and the cheese on top is browned.
7. Step
Drizzle the lasagna with the Pace® Chunky Salsa, remaining 2 tablespoons crema, the jalapeño slices, and chopped cilantro.
