Mexican Lasagna

Photo: Supermom7738

Preferred revision from the original Southern Living version

Yield: 6 servings
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  • 1/2 pound(s) ground mild pork sausage
  • 1 pound(s) ground beef
  • 1 can(s) (15 oz) jalapeno ranch-style pinto beans
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1 can(s) (10 3/4 oz) can cream of celery soup
  • 1 can(s) (10 oz) can cream of mushroom soup
  • 1 can(s) (10 oz) enchilada sauce
  • 9 corn tortillas
  • 2 cup(s) cheddar cheese shredded
  • 1 cup(s) Monterey jack cheese shredded


  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 4 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 in baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkly 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 degrees for 30 minutes.
June 2012

This recipe is a personal recipe added by Supermom7738 and has not been tested or endorsed by MyRecipes.

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