Taco Lasagna
This Taco Lasagna is easy enough for a weeknight meal and is a nice change from the regular tacos or burritos.
Servings: 8 servings
Ingredients
- 1 pound lean ground beef
- ½ cup chopped green pepper
- ½ cup chopped onion
- ⅔ cup water
- 1 envelope taco seasoning
- 1 can black beans, rinsed and drained 15 oz.
- 1 can Mexican-style diced tomatoes, undrained 14.5 oz
- 6 8-inch flour tortillas
- 1 can refried beans 16 oz.
- 3 cups Mexican cheese blend, divided 12 oz.
Instructions
- 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-inch 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.
Notes
- Use plain diced tomatoes if the ones with peppers are too spicy for your family.
Nutrition
Calories: 428kcal | Carbohydrates: 36g | Protein: 30g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 1295mg | Potassium: 567mg | Fiber: 8g | Sugar: 5g | Vitamin A: 810IU | Vitamin C: 16mg | Calcium: 382mg | Iron: 5mg
