Taco Lasagna & Nacho Cheese Spinach Dip

I got this recipe from my great friend Dana! She makes a vegetarian version of this using lentils. I would love to try that sometime. This is a great dish. We absolutely loved it. It is now in the rotation of things I make for my family.



Taco Lasagna
1 lb ground round
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 (1 1/4 ounce) envelope taco seasoning
1 (16 ounce) can black beans (rinsed and drained)
1 (14 ounce) can can petite diced tomato (undrained)
6 large flour tortillas (8 inch)
1 (16 ounce) can refried bean
3-4 cups Mexican blend cheese
chopped fresh cilantro leaves (optional)
sour cream (optional)
Directions:
In a large skillet brown the beef, green pepper and onion over medium heat until onions and peppers are soft and meat is no longer pink; drain. Add water and taco seasoning and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in tomatoes and black beans (rinsed and drained). Simmer for 10 minutes.
Use a greased 9 x 13 pan. Put 2 tortillas on the bottom overlapping as necessary. Spread with half of the refried beans, then half of the meat mixture and 1 cup of cheese. Repeat layers starting with tortilla shells. Top with remaining tortilla shells and cheese. Cover with foil and bake for 30 minutes at 350 or until cheese is melted . Garnish with fresh cilantro if desired and top with sour cream.

Look how neat these layers look!

I served it with sour cream on top & with nacho cheese spinach dip.

Nacho Cheese Spinach Dip

16 oz. velveeta cheese, diced in 1/2 in. cubes

4 oz. cream cheese

1 can (10 oz.) Rotel (diced tomatoes with green chilies)

1 (10 oz.) pkg. frozen chopped spinach, thawed & drained

Add all ingredients to a bowl & microwave on high for 2 minutes & stir. Continue to heat & stir until melted.

Serve on tortilla chips or assorted cut-up vegetables.

Thank you DANA!