Taco Lasagna Recipe Read Reviews(17) 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 Get more recipes in Taste of Home Magazine. TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:9 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 My Savings Add to Grocery List 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. Originally published as Taco Lasagna in Quick Cooking March/April 2003, p27 Print Add to Recipe Box
Posted on: Mon, 21 Oct 2013 23:55:48 +0000
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