Mexican Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 pound ground mild pork sausage
1/2 pound ground beef
1 (15-ounce) can 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
(fresh tomato, cilantro, avocado and sour cream is nice to garnish with)
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Directions: |
Directions:Step 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.
Step 2
Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
Step 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.
Step 4
Bake at 350° for 30 minutes.
Top with garnishes as desired |
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