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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I hope you enjoy this as much as we do. I got this recipe from a friend of mine. Special notes: Sometimes I tear up the tortillas instead of just placing them whole, its easier to serve. I have used all Cheddar cheese or a mix of Cheddar and Monteray Jack. I also like topping this dish with Queso sauce (Rotel tomatoes and velveeta cheese). We like alot of refried beans, so I use two cans, but you can use just one. Ingredients:
1 lb ground beef |
1/2 cup green pepper, chopped |
1/2 cup onion, chopped |
2/3 cup water (less if you don't want it too soupy) |
1 1/4 ounces taco seasoning |
1 (14 1/2 ounce) can black beans |
1 (10 ounce) can rotel tomatoes (mild, original or hot, your choice) |
4 (8 inch) flour tortillas |
28 ounces refried beans (depending on how thick you like your beans) |
2 cups mexican cheese, shredded |
1 cup cheddar cheese, shredded |
Directions:
1. In a large skillet, cook the beef, green pepper and onion, over medium heat, until meat is no longer pink; drain.
2. Add water and taco seasoning; bring to a boil. Reduce heat, simmer, uncovered, for 2 minutes.
3. Stir in black beans and rotel tomatoes, simmer, uncovered, 10 minutes.
4. Heat the refried beans, whether it be just one or two cans, in a saucepan.
5. Place 2 tortillas in a greased 13x9x2 baking dish. Pour half of the heated refried beans over the tortillas and then half the meat mixture; sprinkle with 1 cup of the mexican cheese.
6. Repeat the layer.
7. Top with remaining tortillas and cheddar cheese.
8. Cover with foil and bake at 350 for 25-30 minutes.
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