Taco Lasagna

After making the Mexican Beef Casserole, I was reminded of this classic that I have made over and over again since  2003 when “Quick Cooking” originally published the recipe.  It was published again in “Taste of Home’s Most Requested Recipes”.  I can see why!  This is a pretty fast and easy dish that is great for a crowd.  If I make this for my family – like many 9×13 casseroles – I split it between two 9″ rounds or two 8×8 pans, then I freeze the second one.

Taco Lasagna
yields about 12 servings

1 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope of taco seasoning (or substitute favorite)
1 – 15 oz. can black beans, rinsed and drained
1 – 14.5 oz. can Mexican diced tomatoes, not drained
6 flour tortillas (burrito size, 8″)
1  – 16 oz. can refried beans
3 cups (12 oz.) shredded Mexican cheese or Cheddar cheese
optional:  Garnish with pretty sliced scallions or chopped cilantro for a little color on top.  Sometimes, I sprinkle paprika for a little red color on top.  You could serve this with sour cream and/or salsa.

1.  Preheat oven to 350 degrees.  Over medium heat in a large skillet, cook your beef, green pepper and onion.
2.  Add in the water and seasoning.  Boil and simmer for 2 minutes over medium-low.  Kind of like regular taco meat.
3.  Add in the beans and tomatoes.  Simmer 10 minutes.
4.  Spray a 9×13 pan with cooking spray, or line with non-stick foil.  Layer 2 tortillas – overlapping in the middle of necessary.  Sometimes if I have enough tortillas, I use 3.
5.  Now spread 1/2 the beef mixture on top.  Spread 1 cup of cheese.  Add 2 or 3 more tortillas.  Spread the rest of the beef mixture.  Spread 1 more cup of cheese.  Add 2-3 more tortillas and the remaining 1 cup of cheese.
6.  Bake covered for 25 minutes.