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Love tacos? Try this!

Taco Lasagna

Ingredients

1 1/2 pounds ground beef

1 Tbsp. olive oil

1 tsp. Garlic

1/2 C. chopped green pepper

1/2 C. chopped onion

2/3 C. water

1 envelope taco seasoning

1 can (15oz) enchilada sauce

1 can (15 oz) Goya black beans, rinsed and drained

1 can (14-1/2 oz) Rotel Mexican diced tomatoes, undrained

8-10 flour tortillas (8 inches)

1 can (16 oz) Goya refried beans

3 C. shredded Mexican cheese blend

Directions

Grease a 9×13 glass baking dish with non-stick cooking spray. Set aside. Preheat your oven to 350 degrees.

1. Heat oil in a large skillet over medium high heat until hot. Add the garlic, bell pepper onion to the pan and cook them for three to four minutes or until they becomes tender. Then add the beef and cook it until it’s no longer pink. Drain any fat.

2. Return the skillet to the stove with the meat mixture inside. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for two minutes. Stir in the black beans and Rotel tomatoes. Simmer, uncovered, for ten minutes.

3. Place a layer of tortillas onto the previously prepared greased 9×13” glass baking dish. You will have to break one of them up in half. Spread with 1/3 of the can of refried beans. Spread with 1/3 of the beef mixture; sprinkle with one cup cheese. Repeat layers twice.

4. Reserve 1 cup of cheese. The top layer should be tortillas. Pour a can of enchilada sauce over top. Bake for approximately twenty five -thirty minutes at 350° or until heated through. Add the remaining cup of cheese and cook another five-ten minutes until cheese is melted.

Source Can’t stay out of the kitchen

Sorry that this photo looks awful. A much better one is coming soon. 😊 It was delicious!!

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