Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 1/2 pound ground mild pork sausage; 1/2 pound ground beef; 1 (15-ounce) can jalapeno ranch-style pinto beans, drained; 2/3 cup canned diced tomatoes and green chiles; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 (10 3/4-ounce) can cream of celery soup; 1 (10 3/4-ounce) can cream of mushroom soup; 1 (10-ounce) can enchilada sauce; 9 (6-inch) corn tortillas; 2 cups (8 ounces) shredded Cheddar cheese; 1 cup (4 ounces) shredded Monterey Jack cheese; 1 medium tomato, seeded and diced; 4 green onions, chopped; 1/4 cup chopped fresh cilantro; 1 medium avocado, chopped

18 ingredients

4 steps

Ingredients

1/2 pound ground mild pork sausage
1/2 pound ground beef
1 (15-ounce) can jalapeno ranch-style pinto beans, drained
2/3 cup canned diced tomatoes and green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4-ounce) can cream of celery soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can enchilada sauce
9 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 medium tomato, seeded and diced
4 green onions, chopped
1/4 cup chopped fresh cilantro
1 medium avocado, chopped

Directions

1

Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.
2

Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
3

Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.
4

Bake at 350° for 30 minutes. Top with avocado.