Ingredients
2 pounds ground beef
1 poblano pepper (seeded and diced)
1/2 cup chopped onion
1 cup water
2 envelope taco seasoning
15 ounces black beans rinsed and drained (1 can)
29 ounces Mexican diced tomatoes undrained (2 cans, 14.5 ounces each) (Rotel Mexican)
9 flour tortillas (8 inches)
16 ounces refried beans (1 can)
4 cups shredded Mexican cheese blend
Instructions
Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking pan with cooking spray.
In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink. Drain off any fat.
Add water and taco seasoning packets. Bring to a boil. Reduce heat and then simmer, uncovered, for 2 minutes.
Stir in black beans and tomatoes (with juice). Simmer, uncovered, for 10 minutes.
Place 2 tortillas in the bottom of a greased 13×9-in. baking dish. Break a third tortilla and piece it together in any holes to make as much of a complete layer of tortillas as possible.
Spread with half of the refried beans and half of the beef mixture.
Sprinkle with 1 cup cheese.
Repeat layers (3 tortillas, remaining beans, remaining beef, 1 cup of cheese).
Top with remaining tortillas and 2 cups cheese.
Cover with foil and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Serve with sour cream and fresh pico de gallo.
