Shelly's Recipe

MEXICAN LASAGNA

Category: Casseroles - Beef

1/2 lb mild ground pork sausage and ground beef
1 (15 oz) can jalapeno ranch-style pinto beans, drained
2/3 cup canned diced tomatoes and green chilies
1 tsp garlic powder and ground cumin
1/2 tsp salt and pepper
1 each can cream of celery and cream of mushroom soups
1 (10 oz) can enchilada sauce
9 (6 inch) corn tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey jack cheese
1 medium tomato, seeded and diced
4 green onions, chopped
1/4 cup chopped fresh cilantro
1 medium avocado, chopped

Brown meat, stirring until meat crumbles and is no longer pink. Drain. Stir bean and next 5 ingredients; cook until thoroughly heat.

Stir soups and enchilada sauce in a saucepan; cook until thoroughly heated. Spoon 1/3rd of sauce onto bottom of a lightly greased 13x9 inch baking pan; top with 3 tortillas. Spoon half of beef mixture and 1/3rd sauce over tortillas; sprinkle with half of cheddar cheese.

Top with 3 tortillas; repeat beef, sauce and cheddar cheese layers and end with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients. Bake at 350 for 30 minutes. Top with avocado. Serves 6-8