Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 15 Servings
This Taco Lasagna is the best thing you will ever eat today! Feel free to tweak the recipe to your liking. Enjoy!
2 lbs ground beef
1 poblano pepper (seeded and diced)
1/2 c chopped onion
1 c water
2 envelope taco seasoning
15 oz black beans rinsed and drained (1 can)
29 oz Mexican diced tomatoes undrained (2 cans, 14.5 oz each) (Rotel Mexican)
9 flour tortillas (8 inches)
16 oz refried beans (1 can)
4 c shredded Mexican cheese blend
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 9×13-inch baking pan.
Step 3: Place a skillet on the stove and turn the heat to medium.
Step 4: Add the beef, onion, and pepper. Cook for a few minutes or until the beef is brown.
Step 5: Discard any excess grease.
Step 6: Add the taco seasoning packs and water. Stir until just mixed and allow the mixture to boil.
Step 7: Turn the heat down to low and allow the mixture to simmer for about 2 minutes.
Step 8: Add the tomatoes and black beans. Stir and simmer for another 10 minutes.
Step 9: Arrange two tortillas on the bottom of the prepared baking dish. Add crumbled tortilla if need to fill any hole.
Step 10: Spread 1/2 of the refried beans and 1/2 of the beef mixture over the tortillas.
Step 11: Generously sprinkle cheese on top of everything.
Step 12: Repeat the process until everything is arranged in layers.
Step 13: Cover the baking dish with aluminium foil.
Step 14: Place it inside the preheated oven and bake for 30 minutes or until done.
Step 15: Remove from the oven and allow it to cool for a few minutes.
Step 16: Serve and enjoy!
This Taco Lasagna is best served with fresh Pico de Gallo and sour cream.
Calories: 386kcal | Carbohydrates: 23g | Protein: 23g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 564mg | Potassium: 442mg | Fiber: 5g | Sugar: 4g | Vitamin A: 328IU | Vitamin C: 12mg | Calcium: 263mg | Iron: 3mg