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!
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. 🙂
Mexican diced tomatoes — is that like Rotel?
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I’m sorry, that should read “petite diced tomatoes”. I’ll fix that.
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That looks and sounds good. Even better, it seems easy enough for me to try. Thanks for the idea.
Love,
Mother
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