Taco lasagna

6 flour tortillas (soft taco size)
1 (16 ounce) can refried beans
1 pound ground beef
1 envelope taco seasoning
4 cups grated cheddar cheese (or cheese of your choice)
2/3 cup water
Optional Ingredients:
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 tbsp minced garlic
1 (14 ounce) can mexican diced tomatoes
1 (15 ounce) can black beans (drained and rinsed)
Instructions
In a large skillet, cook the ground beef over medium heat until no longer pink (if you are using onions, garlic or peppers cook these with the beef at the same time).

Once the beef is brown, add 2/3 cup water and 1 packet of taco seasoning. Let simmer for about 5 minutes. At this time, go ahead and add anything else to the beef mixture that you plan on layering in the lasagna (tomatoes, black beans, etc.), and let simmer, uncovered, for an additional 5-10 minutes.

Preheat your oven to 350 degrees and grease a 9x13 baking dish.

Place 2 of your tortillas onto the bottom of the dish and top with half of your refried beans (heat them in the microwave to make them easier to spread). Now, top with half of your beef mixture and a heaping cup of cheese.

Repeat layers one more time. Top with the remaining 2 tortillas and the rest of the cheese.

Cover the dish with foil, and bake for 25 minutes. Uncover, and bake for an additional 10 minutes or until the cheese starts to brown a little.

Serve with the toppings of your choice: lettuce, sour cream, avocado, cilantro, salsa, etc! YUM

Refrigerate any leftovers for up to 3 days.