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Taco Lasagna

Taco Lasagna
If you like foods with Southwestern flair, this just might become a new favorite. Loaded with cheese, meat and beans, the layered casserole comes together in a snap. There are never any leftovers when I take this dish to potlucks. —Terri Keenan Tuscaloosa, Alabama
9 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 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) Mexican diced tomatoes, undrained
  • 6 flour tortillas (8 inches)
  • 1 can (16 ounces) refried beans
  • 3 cups (12 ounces) shredded Mexican cheese blend

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.
  • Cover and bake at 350° for 25-30 minutes or until heated through
  • and cheese is melted. Yield: 9 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as
© Taste of Home 2013

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Taco Lasagna (continued)

Wine (continued)
Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013