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Layered Ragu Taco Salad With Crispy Tortilla Triangles

I remember the first time I had something similar to this salad. It was at a summer barbecue, a kaleidoscope of vibrant colors and textures piled high in a clear glass bowl. The crispy tortilla chips added such a satisfying crunch with every bite, contrasting beautifully with the creamy avocado and savory meat mixture. It was a revelation, a far cry from the bland, predictable salads I was used to. This recipe is my homage to that memory, elevated with a deeply flavorful Ragu sauce that binds everything together in perfect harmony.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4
Yield: 4 salads
Dietary Type: Gluten-Free (if using gluten-free tortillas)

Ingredients

12 corn tortillas
½ teaspoon sea salt, ground, divided
8 ounces mild Italian sausage, casings removed
1 (24 ounce) jar Ragu tomato sauce, Old World Style Traditional, divided
1 (15 ½ ounce) can black beans, drained and rinsed
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
4 avocados, peeled, pitted, and mashed
2 spring onions, sliced
¾ cup cilantro, chopped, divided
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
2 tablespoons lime juice
¼ teaspoon fresh ground black pepper
1 (2 ¼ ounce) package pine nuts
4 cups arugula
4 tablespoons sour cream
¼ cup sharp cheddar cheese, shredded

Equipment Needed

Cookie sheets
9-inch skillet
Medium bowl
Cutting board
Knife
Mixing spoons

Instructions

Preheat your oven to 350 degrees F (175 degrees C).
Prepare the tortilla triangles: Cut each of the 12 corn tortillas into 6 wedges, creating triangle shapes.
Arrange the tortilla wedges in a single layer on the prepared cookie sheets. Avoid overcrowding to ensure even crisping.
Spray the tops of the tortilla wedges generously with non-stick cooking spray. This helps them achieve a golden-brown color and crispy texture.
Season the tortilla wedges with ¼ teaspoon of ground sea salt.
Bake in the preheated oven for 15 minutes, or until the tortilla triangles are crisp and lightly browned. Keep a close eye on them to prevent burning. Remove from oven and set aside to cool.
Cook the sausage: In a 9-inch skillet over medium heat, add the 8 ounces of mild Italian sausage (casings removed). Cook and stir, breaking up the sausage with a spoon, until it is browned.
Drain off any excess fat from the skillet. This will prevent the ragu from being greasy.
Measure out ½ cup of the Ragu tomato sauce from the 24-ounce jar and set it aside. You’ll use this for the avocado mixture.
Add the remaining Ragu sauce to the skillet with the cooked sausage. Also add the 1 (15 ½ ounce) can of black beans (drained and rinsed), 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon cayenne pepper.
Simmer the Ragu mixture: Cook and stir the mixture over medium heat until it begins to boil. Then, reduce the heat to low and simmer for about 5 minutes, stirring occasionally, to allow the flavors to meld together. Remove from heat and set aside.
Prepare the avocado mixture: In a medium bowl, combine the 4 mashed avocados, the reserved ½ cup Ragu tomato sauce, 2 sliced spring onions, ½ cup chopped cilantro, 2 minced jalapeno peppers (seeded), 2 minced garlic cloves, 2 tablespoons lime juice, the remaining ¼ teaspoon sea salt, ¼ teaspoon fresh ground black pepper, and the 1 (2 ¼ ounce) package of pine nuts.
Gently stir all the ingredients together until well combined. Taste and adjust seasonings as needed.
Assemble the salads: To serve, place 1 cup of arugula on each of the 4 serving plates.
Spoon the warm sausage, Ragu, and black bean mixture evenly over the arugula on each plate.
Top each salad with the prepared avocado mixture.
Garnish: Spoon 1 tablespoon of sour cream onto each salad. Sprinkle with the ¼ cup shredded sharp cheddar cheese and the remaining ¼ cup chopped cilantro.
Serve immediately with the crispy tortilla triangles on the side for dipping or crumbling over the salad.

Expert Tips & Tricks

Spice it up: If you prefer a spicier salad, add more cayenne pepper or a pinch of red pepper flakes to the Ragu mixture.
Make ahead: The tortilla triangles and Ragu mixture can be made ahead of time. Store the tortilla triangles in an airtight container at room temperature and the Ragu mixture in the refrigerator. Reheat the Ragu mixture before assembling the salads. The avocado mixture is best prepared just before serving to prevent browning.
Toast the pine nuts: For a richer flavor, lightly toast the pine nuts in a dry skillet over medium heat until golden brown. Be careful not to burn them.
Avocado tip: To prevent browning of the mashed avocado, add a little extra lime juice and cover tightly with plastic wrap, pressing the wrap directly onto the surface of the avocado.

Serving & Storage Suggestions

Serve the Layered Ragu Taco Salad immediately after assembling to enjoy the contrast between the warm Ragu mixture and the cool avocado and sour cream. The crispy tortilla triangles are best when freshly made.

Leftovers can be stored in the refrigerator in separate airtight containers. The Ragu mixture will keep for up to 3 days, while the avocado mixture is best consumed within a day. The tortilla triangles will lose their crispness over time, so it’s best to store them separately. Reheat the Ragu mixture gently before serving and add fresh toppings. This salad is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	999.5 kcal	N/A
Calories from Fat	574 kcal	N/A
Total Fat	63.8 g	98%
Saturated Fat	13.9 g	69%
Cholesterol	46 mg	15%
Sodium	1988.6 mg	82%
Total Carbohydrate	86.4 g	28%
Dietary Fiber	29.4 g	117%
Sugars	11.8 g	N/A
Protein	33.6 g	67%

Variations & Substitutions

Vegetarian: Substitute the Italian sausage with plant-based crumbles or seasoned lentils.
Spicy: Add diced chipotle peppers in adobo sauce to the Ragu mixture for a smoky heat.
Dairy-Free: Omit the sour cream and cheddar cheese or substitute with dairy-free alternatives.
Grain-Free/Paleo: Use grain-free tortillas or omit the tortilla triangles altogether. Serve the salad over a bed of cauliflower rice for added texture.
Bean Variations: Pinto beans, kidney beans, or great northern beans can be used in place of black beans for a slightly different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese instead of shredding it myself?
A: Yes, you can use pre-shredded cheese for convenience, but freshly shredded cheese often melts and tastes better.

Q: Is it necessary to seed the jalapenos?
A: Seeding the jalapenos reduces the heat. If you prefer a spicier salad, leave some or all of the seeds in.

Q: Can I make this salad ahead of time for a party?
A: Components can be prepped in advance, but assemble just before serving to prevent wilting.

Q: Can I use ground beef instead of Italian sausage?
A: Absolutely! Browned ground beef seasoned with Italian herbs will work well.

Q: How do I prevent the avocado from browning?
A: Adding lime juice and covering tightly with plastic wrap, pressing directly onto the surface, helps prevent browning.

Final Thoughts

This Layered Ragu Taco Salad is a celebration of flavors and textures, a dish that’s both satisfying and visually stunning. Don’t be afraid to experiment with the ingredients and make it your own. Whether you’re serving it at a casual get-together or enjoying it as a weeknight meal, this salad is sure to impress. I encourage you to try this recipe, share your creations, and let me know what you think! Consider pairing it with a refreshing margarita or a light Mexican beer for the perfect complement.

Layered Ragu Taco Salad With Crispy Tortilla Triangles#Ragu Recipe