Mexican Lasagna

Ingredients

• 1/2 pound ground mild pork sausage
• 1/2 pound ground beef
• 1 jalapeno pepper, seeded and finely chopped
• 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-oz.) can cream of celery soup
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10-oz.) can enchilada sauce
• 18 (6-inch) corn tortillas
• 2 cups shredded Cheddar cheese
• 1 cups shredded Monterey Jack cheese
• 1 tomato, seeded and diced
• 4 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• Optional: 1 avocado, chopped

Preparation

1. 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 jalapeño and next 5 ingredients; cook until thoroughly heated.
2. Spoon one-third of sauce onto bottom of a lightly greased 13"x9" baking dish; top with 6 tortillas; sprinkle with half of Cheddar cheese. Top with 6 tortillas; repeat layers, ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.
3. Bake at 350° for 30 minutes. Top with avocado, if desired.