Taco Lasagna

1 lb ground beef
½ C. chopped green pepper
½ C. chopped onion
2/3 C water
1 envelope taco seasoning
1 can black beans rinsed and drained
1 can (15 oz) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 oz) refried beans
3 cups shredded Mexican cheese blend or just cheddar
In a large skillet, cook the beef, green pepper, and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 minutes. Place 2 tortillas in a 13x9 pan. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup chesses. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350* for 25-30 minutes or until heated through and cheese is melted.

This is a good recipe to split into 2 9x9 pans and freeze one or give one away. Mike really likes sour cream on top.

Submitted by: Becky Phillips


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