Layered Ragu Taco Salad with Crispy Tortilla Triangles Ragu
Elevate your taco night with this vibrant Layered Ragu Taco Salad with Crispy Tortilla Triangles! Bursting with bold Tex-Mex flavors, this recipe layers savory beef and bean ragu, crisp iceberg lettuce, juicy cherry tomatoes, and creamy sour cream, all topped with shredded cheddar, fresh avocado slices, and a sprinkle of cilantro. The homemade crispy tortilla triangles add a satisfying crunch, doubling as edible scoops for a truly interactive dining experience. Perfect for a family dinner or casual entertaining, this salad blends warm, spiced ragu with refreshing veggies for a hearty yet fresh meal. Ready in just 50 minutes, it’s a beautifully layered dish that’s as pleasing to the eyes as it is to the taste buds.
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Recipe Information
Ingredients
- 500 g Ground beef
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 400 g Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Cumin powder
- 1 tsp Paprika
- 1 tsp Chili powder
- 1 tsp Salt
- 1 cup Black beans, rinsed and drained
- 4 cups Iceberg lettuce, shredded
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 cup Shredded cheddar cheese
- 1 cup Sour cream
- 6 Corn tortillas
- 4 tbsp Vegetable oil
- 0.5 tsp Salt (for tortilla seasoning)
- 0.25 tsp Ground black pepper
- 2 tbsp Fresh cilantro, chopped
- 1 medium Avocado, sliced
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for another 1 minute.
Add ground beef to the skillet and break it up with a spatula. Cook until browned and no longer pink, about 6-8 minutes.
Stir in crushed tomatoes, tomato paste, cumin powder, paprika, chili powder, and salt. Simmer the ragu for 10 minutes on low heat, stirring occasionally. Stir in black beans and cook for another 2 minutes. Remove from heat and set aside.
Preheat the oven to 400°F (200°C). Slice corn tortillas into triangles. Place them on a baking sheet and brush lightly with vegetable oil on both sides. Sprinkle with salt and black pepper.
Bake tortilla triangles in the oven for 8-10 minutes, flipping halfway through, until golden and crispy. Remove and let cool.
In a large serving bowl, arrange shredded lettuce as the base for the salad. Add layers of the ragu sauce, cherry tomatoes, diced cucumber, shredded cheddar cheese, and sour cream.
Top the salad with sliced avocado, a sprinkle of fresh cilantro, and the crispy tortilla triangles.
Serve immediately, allowing diners to scoop each layer with the tortilla triangles for a complete bite. Enjoy!
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 15.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 431 mg | 33% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1458 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
