Baked Nacho Lasagna Recipes

NACHO LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 9x13-inch (22 x 33 cm) baking dish with nonstick spray.
• 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.
• 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.)
• In a medium bowl, stir together the ricotta, ½ cup (55 G) shredded Mexican cheese, and ¼ cup crema.
• 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.
• Bake for 20-24 minutes, or until the layers have melted together and the cheese on top is browned.
• Drizzle the lasagna with the Pace® Chunky Salsa, remaining 2 tablespoons crema, the jalapeño slices, and chopped cilantro.
• Serve immediately.
• Enjoy!

LASAGNA-STYLE NACHOS

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line 4 rimmed baking sheets with wire racks.
• For the lasagna chips: Bring a large pasta pot of salted water to a boil. Fill a large bowl with ice water.
• Cook the lasagna noodles 2 minutes shy of the package directions. Drain the noodles and immediately plunge them into the ice water. Drain the noodles, put them on the prepared baking sheets and pat dry with paper towels. Cut the noodles into triangles using kitchen scissors so they resemble tortilla chips.
• Put the oil and 2 tablespoon water in a large bowl. Add the lasagna chips and toss to combine. Add the Parmigiano-Reggiano and red pepper flakes. Season with salt and pepper and toss until evenly coated. Put the coated lasagna chips on the prepared baking sheets. Broil in batches until golden and crispy, 8 to 10 minutes. Remove and allow to cool.
• For the Bolognese sauce: Heat the olive oil in a Dutch oven or braiser over medium heat. Add the ground beef, season with salt and pepper and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Meanwhile, put the onion, carrots, celery and garlic in a food processor and pulse until finely chopped. Stir the vegetable mixture into the ground beef, season with salt and pepper and cook for 1 minute. Stir in the tomato paste and add the thyme sprigs. To deglaze the Dutch oven, add the wine, scrape up the browned bits with a wooden spoon and cook for 30 seconds before stirring in the tomato puree. Cook over high heat, stirring occasionally, until the liquid reduces and the sauce thickens, about 10 minutes. Remove the Dutch oven from the heat, stir in the milk and season with salt and pepper. Set aside until ready to use.
• For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the shallot and thyme leaves and cook until fragrant, about 1 minute. Stir in the flour and cook until the mixture bubbles, about 30 seconds. Slowly whisk in the milk and cook over low heat until thickened, about 2 minutes. Season with salt and pepper. Turn off the heat and stir in the fontina.
• For the spicy pesto: Combine the walnuts and garlic in a mortar and pestle and pound to a paste. Add the basil leaves, a handful at a time, grinding down to a paste with each addition. Add the cheese and drizzle in the Calabrian chili oil and olive oil. Season with salt and combine well until emulsified.
• To serve, put the lasagna chips on a large serving platter, then top with the Bolognese sauce, Bechamel and Spicy Pesto.

NACHO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large heavy skillet over medium heat, cook beef, onion and garlic until beef is evenly brown. Drain excess fat. Remove from heat, and stir in tomatoes and jalapenos. Pour half of beef mixture in a 9x13 inch pan. Top with a layer of tortilla chips, 1/2 of black olives, 1/2 of tomato and 1/2 of shredded cheese. Repeat layers.
• Bake in preheated oven for 10 to 15 minutes, or until cheese is melted.

BAKED NACHOS

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well. , Pour half into a greased 13x9-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

SPICY NACHO BAKE

Steps:

• In a Dutch oven, cook the beef, onions and green peppers over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin). , In each of 2 greased 13x9-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese. , Bake, uncovered, at 350° until golden brown, for 20-25 minutes.

BAKED NACHO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
• Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
• Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
• Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.