Taco Lasagna


1 1/2 lbs. 93% to 96% lean ground beef
1 large green pepper chopped
1 medium to large onion chopped
2/3 cup water
1 pct. taco seasoning or Homemade Taco Seasoning
15 oz. can black beans rinsed and drained
14 oz. can diced tomatoes with chilies undrained
16 oz. can refried beans
16 oz. bag Mexican cheese blend shredded, or sharp cheddar cheese, shredded
 flour tortillas
29 oz. can enchilada sauce
 fresh cilantro if desired


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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 Rotel tomatoes.
Simmer, uncovered, for 10 minutes.
Place a layer of tortillas to cover a greased 9x13” glass baking dish.
You will have to break one of them up in half.
Spread with 1/3 of the can of refried beans.
Spread with 1/3 of the beef mixture; sprinkle with 1 cup cheese.
Repeat layers twice.
Reserve 1 cup cheese.
The top layer should be tortillas.
Pour can of enchilada sauce over top.
Bake about 25-30 minutes at 350° or until heated through.
Add remaining cup of cheese and cook another 5-10 minutes until cheese is melted.
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