Taco Lasagne

• 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

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.

ground beef, green pepper, onion, water, taco, black beans, tomatoes, flour tortillas, beans, mexican cheese, cheddar cheese

Taken from www.food.com/recipe/taco-lasagne-361738 (may not work)