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Mexican: Taco Lasagna




Source of Recipe


Exported from MasterCook


Recipe Introduction


Quick Cooking Grand Prize Winner, Mar/Apr '03


List of Ingredients




1 lb. ground beef (I used less)
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can black beans -- (15 oz.) rinsed and drained
1 can Mexican diced tomatoes -- (14 1/2 oz.) undrained
6 flour tortillas -- (8 inch)
1 can refried beans -- (16 oz.) (I used fat-free)
3 cups shredded Mexican cheese blend -- (12 oz.) (I only used 2 cups)
chopped fresh cilantro to garnish -- optional
sour cream -- optional


Recipe



In a large skillet, cook the beef, green pepper, and onion over medium heat until meat is no longer pink; drain well.

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 9x13 pan. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup of cheese. Repeat layers.

Top with remaining tortillas and cheese. Cover and bake at 350 deg. for 25 to 30 minutes or until heated through and cheese is melted. Garnish with fresh cilantro if desired and serve with sour cream.