January 18, 2011

Taco Lasagna

1½ lbs ground beef
½ c chopped onion
½ c chopped green pepper
2/3 cup water
1 envelope taco seasoning
15 oz can black beans, rinsed and drained
14.5 oz can Mexican diced tomatoes
6- 8” flour tortillas
16 oz can refried beans
3 cups shredded Colby-jack cheese

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 greased 9 x 13 pan. Spread with half of the refried beans and half of the beef mixture; sprinkle with one cup of cheese. 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.
Kathee Jefferson

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