We give lasagna a Mexican flavor in this recipe. Corn tortillas take the place of lasagna noodles; Cheddar and Monterey Jack cheese replace mozzarella; and chopped jalapeño, cumin, cilantro and avocado give it its south-of-the-border flavor.
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
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 jalapeño and next 5 ingredients; cook until thoroughly heated.
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.
Bake at 350° for 30 minutes. Top with avocado, if desired.