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
Similar Recipes
Slow Cooker Lasagna
dried oregano
grated parmesan cheese
ground beef
jar spaghetti sauce
Pepperoni Sausage Lasagna
ground beef
Italian sausage
lasagna noodles
olive oil
ricotta cheese
Lasagna Classic Style
dried oregano
fresh garlic
ground beef
lasagne noodles
Mozzarella cheese

Mexican Lasagna 13 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com