Taco Lasagna
This incredible layered Tex-Mex dish layers flour tortillas which are spread with refried beans, then a beef, bean and diced tomato mixture and cheese. It's much easier to make than traditional lasagna and was wonderful spicy flavors from Homemade Taco Seasoning.
Ingredients
- 1 1/2 lbs. 93% to 96% lean ground beef
- 1 large green pepper chopped
- 1 medium to large onion chopped
- 2/3 cup water
- 1 pkt. taco seasoning or Homemade Taco Seasoning
- 15 oz. can black beans rinsed and drained
- 14 oz. can diced tomatoes with chilies undrained
- 16 oz. can refried beans
- 16 oz. bag mexican cheese blend shredded, or sharp cheddar cheese, shredded
- flour tortillas
- 29 oz. can enchilada sauce
- fresh cilantro if desired
Instructions
- 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 the black beans and Rotel tomatoes.
- Simmer, uncovered, for 10 minutes.
- Place a layer of tortillas to cover a greased 9x13” glass baking dish.
- You will have to break one of them up in half.
- Spread with 1/3 of the can of refried beans.
- Spread with 1/3 of the beef mixture; sprinkle with 1 cup cheese.
- Repeat layers twice.
- Reserve 1 cup cheese.
- The top layer should be tortillas.
- Pour can of enchilada sauce over top.
- Bake about 25-30 minutes at 350° or until heated through.
- Add remaining cup of cheese and cook another 5-10 minutes until cheese is melted.
- Can sprinkle with fresh cilantro if desired.
- Serve with sour cream, pico degayo, guacamole, salsa or hot sauce if desired.
Notes
NOTE: I added two cups of cheese on top for the last 5-10 minutes of baking rather than just one.
NOTE: Pinto beans can be added as well.
Recipe adapted from Taste of Home.
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