"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Taco Lasagna Recipe

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This recipe for Taco Lasagna, by , is from The Shires/Neal Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, October 15, 2005


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 black beans, rinsed and drained
1 can Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can refried beans
3 cups shredded sharp cheese

In large skillet, cook the beef, green pepper and onion; drain. Add water and taco seasoning; bring to boil. Reduce heat and simmer for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered for 10 minutes.

Place two tortillas in a greased 13 x 9 inch baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup of cheese. Repeat layers. Top with remaining tortillas and cheese.

Cover and bake at 350 degrees for 25 to 30 minutes.




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