| Directions | 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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Ingredients | - | | 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) |
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