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Nacho Lasagna Pasta Chips

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45min

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8 servings

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These Nacho Lasagna Pasta Chips are a fun and flavorful twist on classic nachos. Crispy lasagna chips are layered with seasoned ground beef, black beans, salsa, and plenty of melted cheese. Perfect for sharing, this dish combines the best of Italian and Mexican flavors in one irresistible appetizer or snack.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
2 g
Allergen Content

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Milk

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Ingredients

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Steps

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1
Cook the lasagna noodles

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente. Drain and rinse with cold water.

2
Fry the pasta chips

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cut the cooked lasagna noodles into 2-inch pieces. Working in batches, fry the noodle pieces until crispy and golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate.

3
Cook the beef

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat. Stir in the taco seasoning mix and 1/2 cup of water. Simmer until thickened, about 3-4 minutes.

4
Prepare the beans

Drain and rinse the black beans. In a bowl, mash the beans slightly with a fork.

5
Assemble the nachos

Preheat the oven to 400°F (200°C). Arrange half of the pasta chips in a 9x13-inch baking dish. Top with half of the beef mixture, mashed beans, salsa, and shredded cheeses. Repeat the layers with the remaining ingredients.

6
Bake the nachos

Bake the nachos in the preheated oven until the cheese is melted and bubbly, about 10-15 minutes.

7
Serve

Serve the Nacho Lasagna Pasta Chips hot, topped with dollops of sour cream.

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