Mexican Lasagna

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!

ML

 

Mexican Lasagna

Make in one hour or less, 9-12 servings

Ingredients:

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

Directions:

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. 🙂

ML2

 

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