Ingredients
2 pounds lean ground beef
1 poblano pepper (seeded and diced)
1/2 cup chopped onion
1 cup water
2 envelope taco seasoning
15 ounces black beans rinsed and drained (1 can)
29 ounces Mexican diced tomatoes undrained (2 cans, 14.5 ounces each) (Rotel Mexican)
9 flour tortillas (8 inches)
16 ounces refried beans (1 can)
4 cups shredded Mexican cheese blend or cheddar cheese
salt and black pepper to taste
Instructions
Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking pan with cooking spray.
In a large skillet, cook the beef, pepper and onion over medium-high heat until meat is no longer pink. Drain off any fat.
Add water and taco seasoning packets. Bring to a boil. Reduce heat and then simmer the sauce, uncovered, for 2 minutes.
Stir in black beans and tomatoes (with juice). Simmer, uncovered, for 10 minutes.
Place 2 tortillas in the bottom of a greased 13×9-in. baking dish. Break a third tortilla and piece it together in any holes to make as much of a complete layer of tortillas as possible.
Spread with half of the refried beans and half of the beef mixture.
Sprinkle with 1 cup cheese.
Repeat layers (3 tortillas, remaining beans, remaining beef, 1 cup of cheese).
Top with remaining tortillas and 2 cups cheese.
Cover with foil and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Serve with fresh cilantro, sour cream, sliced avocado and fresh pico de gallo.
Video
Notes
The calories shown are based on the casserole being cut into 15 pieces, with 1 serving being 1 slice of lasagna. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
