Get ready for a fusion of flavors with this Taco Lasagna recipe. It's a delightful twist on traditional lasagna, combining the hearty, cheesy goodness of Italian cuisine with the bold, spicy flavors of Mexican fare. Perfect for a family dinner or a festive potluck
Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
In a large skillet over medium-high heat, add the ground beef, bell pepper, and onion, crumbling the beef as it browns. Cook until the beef is no longer pink. Drain well.
Return the beef and vegetables to the skillet. Add the water, taco seasoning, black beans, and tomatoes. Bring to a boil and simmer for about 10 minutes or until the liquid has mostly evaporated.
Place two tortillas into the bottom of the prepared casserole dish overlapping in the middle.
Over the tortillas, spread ⅓ of the refried beans into an even layer. Over the refried beans, add ⅓ of the beef and bean mixture and a sprinkle of cheese. Repeat the layers twice and end the layers with the last two tortillas. Top with a layer of the remaining cheese.
Cover the casserole with aluminum foil, loosely tented, and bake for 25 to 30 minutes. Remove the foil and allow the cheese to brown slightly.
Serve the casserole topped as desired with lettuce, tomatoes, sour cream, and/or sliced jalapenos.