Taco Lasagne - cooking recipe

Ingredients

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

Preparation

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.