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| TACO LASAGNA | ||
| Yields about 9 servings | ||
| 1 lb. ground beef 1/2 cup chopped green pepper 1/2 cup chopped onion 2/3 cup water 1 envelope taco seasoning 1 can (15 oz.) black beans, rinsed and drained 1 can (14-1/2 oz.) Mexican diced tomatoes, undrained 6 flour tortillas (8-in.) 1 can (16 oz.) refried beans 3 cups (12 oz.) shredded Mexican cheese blend |
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| 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 two tortillas in a greased 13x9x2-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup 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. | ||