Taco Lasagne

11 ingredients
8 steps

Ingredients

  • 1 lb ground beef
  • 1/2 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 2/3 cup water (less if you don't want it too soupy)
  • 1 1/4 ounces taco seasoning
  • 1 (14 1/2 ounce) can black beans
  • 1 (10 ounce) can Rotel Tomatoes (mild, original or hot, your choice)
  • 4 (8 inch) flour tortillas
  • 28 ounces refried beans (depending on how thick you like your beans)
  • 2 cups mexican cheese, shredded
  • 1 cup cheddar cheese, shredded

Directions

  1. 1
    In a large skillet, cook the beef, green pepper and onion, over medium heat, until meat is no longer pink; drain.
  2. 2
    Add water and taco seasoning; bring to a boil. Reduce heat, simmer, uncovered, for 2 minutes.
  3. 3
    Stir in black beans and rotel tomatoes, simmer, uncovered, 10 minutes.
  4. 4
    Heat the refried beans, whether it be just one or two cans, in a saucepan.
  5. 5
    Place 2 tortillas in a greased 13x9x2 baking dish. Pour half of the heated refried beans over the tortillas and then half the meat mixture; sprinkle with 1 cup of the mexican cheese.
  6. 6
    Repeat the layer.
  7. 7
    Top with remaining tortillas and cheddar cheese.
  8. 8
    Cover with foil and bake at 350 for 25-30 minutes.

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