taco lasagna

• 1 lb. ground beef
• 1/2 c. chopped green pepper
• 1/2 cup chopped onion
• 2/3 c. water
• 2 envelope taco seasoning
• 1 can (15 oz) black beans, rinsed
• 1 can (14 oz) Mexican diced tomatoes (undrained)
• 6 flour tortillas
• 1 can refried beans
• 3 c. shredded Mexican cheese blend

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink’ drain.  Add water adn taco seasoning; bring to a boil.  Reduce heat; simmer, uncovered, for 2 minutes.  Stir in teh black beans and tomatoes.  Simmer, uncovered, for 10 minutes.
Place 2 tortillas in a greased 9x13 baking dish. Spread with half of the refried beans and b eef mixture; srpinkle with 1 cup cheese.  Repeat layers. Top with remaining tortillas and cheese.  Cover and bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted.
This is excellent frozen, so double the recipe!