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Tuesday, April 5, 2011

Taco Lasagna

“Tastes like all your favorite parts of a taco that you never get enough of.”- Mikaela
  • 1 pound ground beef
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2/3 cup water
  • 1 envelope taco seasoning
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 6 flour tortillas (8 inches)
  • 1 can (16 ounces) refried beans
  • 3 cups (12 ounces) shredded (desired) cheese (we use Tillamook)
Directions: 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 black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Place two tortillas in a greased 13-in. x 9-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.
(Was visiting, forgot to take the picture of the meat layer, oops!)
Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.Yield: 9 servings.
This recipe was published in Quick Cooking March/April 2003, p27 of Taste of Home

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