From My Kitchen To Yours...
world cuisine

TACO LASAGNA WITH TORTILLAS

It’s a common reality for many of us that we only have one day per week to run all of our errands, catch up on chores and get all of our cooking done for the week ahead. This gives us six days of leftovers for our weekly dinners; which, while not too bad of a resort, still leave us craving newly cooked melt-in-the-mouth meals.
Now is the chance to maximize your day of cooking and use your time more wisely than ever before. Use these 10 fantastic slow cooker freezer meals to get two weeks of meals prepared in only one go! You won’t look back.

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.

 

Ingredients

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups shredded Mexican cheese blend

 

Directions

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Place 2 tortillas in a greased 13×9-in. baking dish. Spread with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.

Get Your E-book Now

Friend Recipes

Join our Private FB Group For Free

Join our Private FB Group For Free