Mexican Lasagna

Name: Mexican Lasagna
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 medium avocado, chopped; 9 6-inchs (6-inch) corn tortillas; 305 grams cream of celery soup; 305 grams cream of mushroom soup; 158 milliliters canned diced tomatoes and green chiles; 283 grams enchilada sauce; 59 milliliters chopped fresh cilantro; 1 teaspoon garlic powder; 4 green onions, chopped; 227 grams ground beef; 1 teaspoon ground cumin; 227 grams ground mild pork sausage; 113 grams cup shredded Monterey Jack cheese; 1 teaspoons pepper; 425 grams jalapeno ranch-style pinto beans, drained; 1 teaspoons salt; 227 grams cups shredded Cheddar cheese; 1 medium tomato, seeded and diced

Need From preparation to the plate, this recipe takes approximately 1 hour. This recipe is typical of Mediterranean cuisine.

Instructions

Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink.

Ingredients you will need

Ground Beef

Sausage

Meat

Equipment you will use

Frying Pan

Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.

Ingredients you will need

Beans

Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.

Ingredients you will need

Enchilada Sauce

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cheddar Cheese