Taco Lasagna

1 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz.) Mexican diced tomatoes, undrained (Rotel)
6 flour tortillas (8 inches)
1 can (16 oz.) refried beans
3 cups (12 oz.) shredded cheddar cheese

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 min. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 min.
Place two tortillas in a greased 13 x 9 baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 for 25-30 minute or until heataed through and cheese is melted.

From: Taste of Home