Layered Taco Lasagna takes one of the classic Italian comfort foods and introduces it to flavors from south of the border. The resulting main course is a layered treat with juicy, seasoned ground beef, charred vegetables, savory beans, and bright, sweet tomatoes. Scooping into Layered Taco Lasagna has the crunch of its namesake with the warm home-cooked feel of a melty, cheesy masterpiece. It's time to remix Taco Tuesday with this dish!
Ingredients• 1 pound ground beef • 1/2 cup green pepper, chopped • 1/2 cup onion, chopped • 2/3 cup water • 1 (1-ounce) envelope taco seasoning • 1 (15-ounce) can black beans, rinsed and drained • 1 (14.5-ounce) can Mexican diced tomatoes, undrained • 6 (8-inch) flour tortillas • 1 (16-ounce) can refried beans • 3 cups Mexican cheese blend, shredded and divided
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
In a large skillet, cook the ground beef, green pepper, and onion together over medium heat until the beef is no longer pink.
Drain the skillet of excess liquid.
Add the water and taco seasoning to the skillet and bring to a boil.
Reduce the heat to low and let the mixture simmer for 2 minutes uncovered.
Stir in the black beans and tomatoes and simmer for 10 minutes uncovered.
Place 2 of the tortillas at the bottom of the prepared baking dish.
Spread half of the refried beans on top of the bottom layer of tortillas.
Add half of the beef mixture to the baking dish, spreading it out evenly.
Sprinkle on 1 cup of the cheese.
Repeat the layers in that order - tortillas, beans, beef, and cheese.
Top with the remaining 2 tortillas and the remaining 1 cup of cheese.
Bake until the lasagna is heated through and the cheese melts, for about 25-30 minutes.