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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 Keena, Tuscaloosa, Alabama
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  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    9 servings
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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 shredded Mexican cheese blend
Text Ingredients

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 2 tortillas in a greased 13x9-in. baking dish. Spread with half of the refried beans and half of the 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.

Test Kitchen Tips
  • To shave off a few calories, substitute ground turkey or chicken for ground beef and use reduced-fat cheese.
  • For a fresh burst of vibrant flavor and color, toss a palmful of minced cilantro or parsley on top of this casserole before serving.
    • Nutrition Facts
    1 piece: 448 calories, 21g fat (11g saturated fat), 69mg cholesterol, 1152mg sodium, 39g carbohydrate (3g sugars, 5g fiber), 25g protein.

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