Mexican Lasagna

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INGREDIENTS

• 1/2 pound ground sausage
• 1/2 pound ground beef
• 15 oz. can jalapeno Ranch-style pinto beans, drained
• 2/3 cup canned diced tomatoes and green chiles
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• salt and pepper
• 10 3/4 oz. can cream of celery soup
• 10 3/4 oz. can cream of mushroom soup
• 10 oz. can enchilada sauce
• 9 (6 inch) corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterrey jack cheese
• 1 medium tomato, seeded and diced
• 4 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1 medium avocado, chopped

METHOD

1. Cook sausage and beef in a skillet over medium-high heat, stirring until the meat crumbles and is no longer pink. Drain, and stir in the beans and next 5 ingredients. Cook until thoroughly heated.

2. Combine the soups and enchilada sauce and heat until warm.

3. Spread 1/3 of the sauce into a lightly greased 9×13 inch dish and top with 3 tortillas. Spoon half of the beef mixture on top of the tortillas, and spread another 1/3 of the sauce over that.

4. Sprinkle with half of the cheddar cheese, top with 3 tortillas, and repeat layers of beef, sauce, cheddar cheese, and tortillas, ending with tortillas. Sprinkle with the Monterrey cheese and next 3 ingredients. Bake at 350° for 30 min. Top with avocado.

Makes 6-8 servings.