I love bringing pasta to potlucks because it’s easy to make and it can feed a large batch of people. I usually bring lasagna because it’s the classic favorite. You can never go wrong with lasagna. But this recipe gives a twist to the classic taste and I just had to try it. I brought this to a recent potluck I had with my friends. One taste and they were all clamoring for seconds. I wasn’t even able to get a plate of my own. It was gone in seconds.
The Southwestern flair to this definitely had them all hooked on the first bite.
Ingredients
1 pound Tyson ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope McCormick taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 Mission flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Sargento Mexican cheese blend
Instructions
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Place two tortillas in a greased 13×9-in. baking dish. Spread with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
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Quick Tip: You can modify some of the minor ingredients based on your preferences.
