Warm dinner for a cool spring evening!
- 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
Do It And How 