Recipes - print - Mexican Lasagna 13

Mexican Lasagna 13 - Recipe

view recipe online: https://www.recipetips.com/recipe-cards/t--90843/mexican-lasagna-13.asp
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
 
 
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)