Mexican Lasagna 13 Recipe

  • 1/2 pound ground, mild pork sausage
  • 1/2 pound ground beef
  • 1 can jalapeno ranch style pinto beans, drained (15 ounce can)
  • 2/3 cup canned, diced tomatoes and green chilies
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1 can cream of celery soup (10 3/4 ounce can)
  • 1 can Cream of Mushroom Soup (10 3/4 ounce can)
  • 1 can enchilada sauce (10 ounce can)
  • 9 6") corn tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tomato, seeded and diced (medium)
  • 4 green onions, chopped
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, chopped (medium)
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. Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated. Spoon 1/3 of sauce onto bottom of lightly greased 13x9 baking dish; top with 3 tortillas. Spoon half of beef mixture and 1/3 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. Bake at 350° for 30 minutes. Top with avocado. Serves 6-8
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