Taco Lasagna

I made this recipe last night and I can assure you it will be a staple in my home from now on.

1 lb. ground beef

1/2 cup chopped green pepper

1/2 cup chopped onion

2/3 cup water

1 envelope taco seasoning

1 can (15 oz.) black beans, rinsed and drained

1 can (14.5 oz.) Mexican diced tomatoes, undrained

6 flour tortillas (8 inches)

1 can (16 oz.) refried beans

3 cups (12 oz.) shredded Mexican cheese blend

In a large skillet, cook the beef, green pepper and onion over medium high heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a bowl. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.

Place two tortillas in a greased rectangular baking dish. Spread with half of the refried beans and then half of the meat mixture. Sprinkle 1 cup of 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.

Taste of Home magazine (March/April 2003)

*I was trying to use up leftover tortillas and actually didn't have enough for the last step, but it was still sensational!!!