Let your lasagna go Mexican by layering ground beef and sausage with corn tortillas, tomatoes, green chiles, enchilada sauce, and cheese. It's a convenient weeknight dinner that the kids will love as much as the grownups.
1/2 pound ground mild pork sausage
1/2 pound ground beef
1 (15-ounce) can jalapeno ranch-style pinto beans, drained
2/3 cup canned diced tomatoes and green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4-ounce) can cream of celery soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can enchilada sauce
9 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 medium tomato, seeded and diced
4 green onions, chopped
1/4 cup chopped fresh cilantro
1 medium avocado, chopped
How to Make It
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 one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third 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.
I followed the recipe exactly. I hate when people change the receipt and then write a bad review.Anyway, this was so good. I was a little leery about the soup and enchilada sauce mixture but that was almost the best part! Super simple to make and assemble. I served over Spanish rice and it was a hit. I will be making this again for sure!
My boyfriend and I made this the other day and it was delicious. We only used ground beef for the meat and added taco seasoning, garlic salt and worcestershire. Instead of enchilada sauce, we used green taco sauce. We also used flour tortillas instead of corn and refried beans instead of whole beans. It came out GREAT. Make sure to add the fresh veggies on top before baking. I also recommend sour cream, salsa and fresh chopped iceberg on the side after baking. I'm actually making this again tonight :) Leftovers still taste pretty great after re-heating, and I highly recommend!
This was sent to me from a friend and it was so delicious. My husband and I used HOT turkey sausage and regular pinto beans and it turned out great! We also substitued Fat free soup and cheese to cut down on some of the calories. We loved it and are definitely going to add it to our monthly recipe rotation. This would be a great dish for a Fiesta! If you like Mexican food you will LOVE this dish!
The about half surprised us with how good it is. My son found and made the dish in triplicate so he could take dinner to relatives and they called and raved also. He did substitute black beans for the pinto and made more sauce than called for. He also left out the cilantro because he hates it and avocado. Even with the modifications I am sure this will join his repertoire and be added to our frequent line up.
Outstanding recipe! I used soy crumbles for a vegetarian main dish and subbed a can of plain pinto beans and a can of chopped jalapenos instead of ranch-style. Saved calories and fat with 98% fat free soups and served with CL Green Rice. Delicious!
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