Mexican Lasagna

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.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

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Ingredients

  • 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

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 beans and next 5 ingredients; cook until thoroughly heated.
  2. Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
  3. 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.
  4. Bake at 350° for 30 minutes. Top with avocado.
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