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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We give lasagna a Mexican flavor in this recipe. Corn tortillas take the place of lasagna noodles; Cheddar and Monterey Jack cheese replace mozzarella; and chopped jalapeño, cumin, cilantro and avocado give it its south-of-the-border flavor. Ingredients:
1/2 pound ground mild pork sausage |
1/2 pound ground beef |
1 jalapeno pepper, seeded and finely chopped |
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-oz.) can cream of celery soup |
1 (10 3/4-oz.) can cream of mushroom soup |
1 (10-oz.) can enchilada sauce |
18 (6-inch) corn tortillas |
2 cups shredded cheddar cheese |
1 cups shredded monterey jack cheese |
1 tomato, seeded and diced |
4 green onions, chopped |
1/4 cup fresh cilantro, chopped |
optional: 1 avocado, chopped |
Directions:
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 jalapeño and next 5 ingredients; cook until thoroughly heated.
2. Spoon one-third of sauce onto bottom of a lightly greased 13 x9 baking dish; top with 6 tortillas; sprinkle with half of Cheddar cheese. Top with 6 tortillas; repeat layers, ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.
3. Bake at 350° for 30 minutes. Top with avocado, if desired.
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