If I had to choose a favorite type of ethnic food, I couldn't do it. My husband would probably tell you his is Italian with Mexican/Latin in second. I personally love it all - as long as it doesn't have lima beans! ;) This Taco Lasagna is easy enough for a weeknight meal and is a nice change from the regular tacos or burritos.
Originally from Taste of Home
Yield: 8 servings
1 lb. lean 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-style diced tomatoes, undrained
6 (8-in.) flour tortillas
1 can (16 oz.) refried beans
3 cups (12 oz.) Mexican cheese blend, divided
Preheat oven to 350° F.
In a large skillet, cook beef, green pepper and onion until meat is no longer pink; drain. Add water and taco seasoning - bring to a boil. Reduce heat and simmer uncovered for 3-4 minutes. Stir in black beans and tomatoes. Simmer uncovered for 10 minutes.
Place 2 tortillas in a greased 13x9x2-in. baking dish. Spread half of the beans on top of the tortillas. Top with half of the beef mixture. Sprinkle with 1 cup of cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350° F. for 30 minutes or until heated through and cheese is melted. Let stand 5-10 minutes before cutting.