A Different Kind of Lasagna!

Here is a recipe that I ran across last month that I’m just dying to try . . . a variation on a theme as it were . . . lasagna with a Mexican flair.

Taco Lasagna

1 pound of ground beef
1/2 cup of chopped green pepper
1/2 cup of chopped onion
2/3 cup of water
1 envelope of taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour torillas (8-inch)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend

1.  In a large skillet, cook the beef, green pepper, and onion over medium heat until the meat is no longer pink; drain.  Add water and the taco seasoning and bring to a boil.  Reduce the heat and simmer, uncovered, for two minutes.  Stir in the black beans and tomotoes.  Simmer, uncovered, for an additional ten minutes.

2.  Place two tortillas in a greased 13″ x 9″ baking dish.  Spread with half of the refried beans and beef mixture; sprinkle with 1 cup of cheese.  Repeat layering.  Top with the remaining torillas and cheese.

3.  Cover and bake at 350 degrees for 25-30 minutes or until heated through and the cheese is melted.


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