Step 1

Preheat the oven to 400°F (200°C). Grease a 9x13-inch (22 x 33 cm) baking dish with nonstick spray.

Step 2

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.

Step 3

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.)

Step 4

In a medium bowl, stir together the ricotta, ½ cup (55 G) shredded Mexican cheese, and ¼ cup crema.

Step 5

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.

Step 6

Bake for 20–24 minutes, or until the layers have melted together and the cheese on top is browned.

Step 7

Drizzle the lasagna with the Pace® Chunky Salsa, remaining 2 tablespoons crema, the jalapeño slices, and chopped cilantro.

Step 8

Serve immediately.

Step 9

Enjoy!