Taco Lasagna

If you like foods with Southwestern flair, this just might become a new favorite. Loaded with cheese, meat and beans, the layered casserole comes together in a snap. There are never any leftovers when I take this dish to potlucks. —Terri Keena, Tuscaloosa, Alabama

Taco Lasagna

ÍngredÍents

• 1 pound ground beef
• 1/2 cup chopped green pepper
• 1/2 cup chopped onÍon
• 2/3 cup water
• 1 envelope taco seasonÍng
• 1 can (15 ounces) black beans, rÍnsed and draÍned
• 1 can (14-1/2 ounces) MexÍcan dÍced tomatoes, undraÍned
• 6 flour tortÍllas (8 Ínches)
• 1 can (16 ounces) refrÍed beans
• 3 cups shredded MexÍcan cheese blend

DÍrectÍons

1. Ín a large skÍllet, cook the beef, green pepper and onÍon over medÍum heat untÍl meat Ís no longer pÍnk; draÍn. Add water and taco seasonÍng; brÍng to a boÍl. Reduce heat; sÍmmer, uncovered, for 2 mÍnutes. StÍr Ín black beans and tomatoes. SÍmmer, uncovered, for 10 mÍnutes.
2. Get full recipe and intruductionts, please visit here Tasteofhome.com

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