Prep 20 mins
Cook 30 mins
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.
- 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
- 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 rotel tomatoes, simmer, uncovered, 10 minutes.
- Heat the refried beans, whether it be just one or two cans, in a saucepan.
- 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.
- Repeat the layer.
- Top with remaining tortillas and cheddar cheese.
- Cover with foil and bake at 350 for 25-30 minutes.
Wonderful! We loved it! Big and hearty dish - feeds a crowd. I used 1 can of refried beans, thinned with a little hot salsa. I also ran out of tortillas, so I supplemented with crushed tortilla chips in the casserole and over the top. (BTW, I'm pretty certain the ingredients call for four 8" tortillas, not 48!) We garnished with green onion, lettuce, tomato and sour cream, served alongside a fresh corn & lime salsa. Couldn't stop eating this great stuff! That layer of refried beans lends a creaminess missing from other Mexican bakes. This is a winner!
I tried this on Tuesday night and we are still eating it Thursday night.It was enough to feed my Husband and I for three nights. Tastes great I used only one can of refried beans and used roasted red peppers instead of green.I also used the HOT Rotel Tomatoes. WE loved it.Can't wait to finish it tonight very filling. Jayne