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What do you do when you crave Italian and Mexican food at the same time, and you can’t decide which one to cook? You make them both! Seriously, this Mexican casserole with tortillas instead of pasta sheets is the easiest “lasagna” recipe ever.
This layered taco casserole has it all. Ground beef, onions, bell peppers, tomatoes, black beans, refried beans, tortillas, and cheese.
It’s literally a taco but not just a taco, it’s a taco in the form of lasagna.
It’s like making a lot of tacos but without the hassle of making them one by one. Please read along and look at the beef taco lasagna as your next dinner option.
Ingredients
1 pound ground beef
½ cup chopped green pepper
½ cup chopped onion
⅔ cup water
1 envelope taco seasoning
1 can (15 oz) black beans. rinsed and drained
1 can (12 oz) Mexican diced tomatoes, undrained
6 -8 inch flour tortillas
1 can (16 oz) refried beans
3 cups shredded Mexican cheese blend
Instructions
In a large skillet over medium-high heat, cook ground beef along with the chopped onion and green pepper until no pink is left on the meat
Add water and taco seasoning. Simmer for a couple of minutes
Next, mix in the drained black beans and the undrained Mexican tomatoes. Simmer for 10 minutes
Preheat the oven to 350F. Grease a 9 x 13-inch baking dish and place two tortillas at the bottom.
Spread half of the refried beans on top of the tortillas
Spoon half of the meat mixture on top
Sprinkle 1 cup of cheese on top of the meat mixture
Repeat layers and finish with a layer of tortillas and the last cup of cheese. Bake for 25-30 minutes or until the cheese is melted and bubbly. Top with your favorite toppings and serve.