I am certainly no Betty Crocker. Or, Ree Drummond, for a name from this century. 🙂 But I do stumble upon some easy and tasty recipes now and then that I enjoy passing along. I hope you like this one!
Make in one hour or less, 9-12 servings
1 pound ground beef
1/2 cup chopped green pepper (I didn’t have any, so I didn’t use any.)
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) petite diced tomatoes (or Rotel if you’d like more zip)
6 flour tortillas (I used the large ones)
1 can (16 oz.) refried beans
3 cups shredded Mexican cheese blend
In a large skillet, cook beef, onion and green pepper until beef is no longer pink; drain. Add water and taco seasoning, bring to a boil then reduce heat and simmer uncovered for two minutes. Stir in the black beans and tomatoes; simmer, uncovered, for ten minutes. (I cooked mine for ten minutes and it was a little too thick for me, so just simmer until it isn’t too soupy. You just want a happy medium, as with everything in life…but this is actually achievable!)
Place two tortillas in a greased 9 x 13 pan. Spread with half of the refried beans, then with half of the 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. Top with sour cream, avocado or anything that floats your boat. 🙂
3 thoughts on “Mexican Lasagna”
Mexican diced tomatoes — is that like Rotel?
I’m sorry, that should read “petite diced tomatoes”. I’ll fix that.
That looks and sounds good. Even better, it seems easy enough for me to try. Thanks for the idea.