Taco Lasagna

Ingredients

1# ground beef                                               1 14 ½-oz can of Mexican diced tomatoes<o:p></o:p>

½ Cup chopped green pepper                      6 flour tortillas (8 inch)<o:p></o:p>

½ Cup chopped onion                                   1 16-oz can refried beans<o:p></o:p>

2/3 Cup water                                                3 Cups shredded Mexican cheese blend<o:p></o:p>

1 envelope taco seasoning<o:p></o:p>

1 15-oz can black beans (rinsed and drained)<o:p></o:p>

Procedure

Cook the beef, green pepper, and onion over medium heat until meat is no longer pink, drain.  Add waterand 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.<o:p></o:p>

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Spray a 9x13 baking dish.  Take one tortilla and cut in half and one whole tortilla and set on counter.  Spread half of the refried beans on the 2 tortillas.  Place the whole tortilla in the middle of the baking dish.  Take one half of the other tortilla, place on the left side of the baking dish, cut edge out.  Take the other half and do the same on the right side.  Spread with half of the beef mixture.  Sprinkle with 1 Cup of cheese.  Repeat the layer.    Top with remaining 2 tortillas and cheese.  <o:p></o:p>

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Bake covered at 350° for 25-30 minutes or until heated through and cheese is melted.  Cut in squares like regular lasagna.  <o:p></o:p>

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Serve with green onions, sour cream, hot sauce, etc.  <o:p></o:p>

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You can adjust this recipe to your own tastes.  You can make it hotter or mild, use just regular diced tomatoes instead of Mexican, eliminate green peppers, etc.  This is a very flexible recipe.  <o:p></o:p>

Serving Information

• Serves:
• Fat: g
• Calories: