Rating: 4.5 stars
26 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 20

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.

Recipe by Southern Living December 2001

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake at 350° for 30 minutes. Top with avocado.

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