Friday, May 7, 2010

Taco Lasagna

This was our dinner last night. I served it with lettuce and sour cream. :) Tasty mix!
This is a casserole, and to be quite honest, the kids didn't like the look of it on their plates, but once they started eating it they really enjoyed it. Thank goodness, because I made enough so we could have it again tonight as leftovers. I love to have enough of a good thing for leftovers because it makes for a super quick dinner the next day and I don't have to worry about what to make.

Taco Lasagna
1 lb ground beef
1/2 c. green pepper, chopped
1/2 c. onion
2/3 c. water
1 env. taco seasoning
1 (15oz) can black beans, drained & rinsed
1 (14 1/2 oz) can tomatoes
6 (8 inch) tortillas
1 can refried beans
3 c. cheese

Cook beef, green pepper and onion in large skillet over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to boil. Reduce heat; simmer uncovered for 2 minutes. Stir in black beans and tomatoes. Simmer uncovered for 10 minutes. Place 2 tortillas in greased 9x13 pan. Spread with half of refried beans and beef mixture. Sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted.

Here are a few pictures of the layering process. This is going on the second layer. I put on the tortillas covered with refried beans.

Then I added the simmered meat mixture. Also, make sure when you start cooking the ground beef mixture that you use a large enough skillet to hold everything you are going to add. Mine almost overflowed!

Top this layer with cheese.

Then add your last layer of tortillas and top with cheese. (This is before I added the top cheese.)

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