"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Taco Lasagna Recipe

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

Contributor:  
Contributor:  
Shelly Sommers

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. hamburger
1/2 C. chopped green pepper
1/2 C. chopped onion
2/3 C. water
1 env. or 1/4 C. taco seasoning
1 - 15 oz. can black beans, rinsed and drained
1 - 14-1/2 can Mexican diced tomatoes, undrained
6 - 8" flour tortillas
1 - 16 oz. can refried beans
3 C. shredded Mexican cheese blend

Directions:
Directions:
In large skillet, cook the hamburger, green pepper and onion over medium heat; drain. Add water and taco seasoning; bring to boil, reduce heat. Simmer, uncovered for 2 minutes. Stir in black beans and tomatoes; simmer, uncovered for 10 minutes. Place 2 tortillas in greased 9X13 baking dish. Spread with half of refried beans and beef mixture; sprinkle with 1 C. cheese. Repeat layers. Top with remaining tortillas and the cheese. Cover and bake at 350 for 25-30 minutes or until heated through and cheese is melted.

 

 

 

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