Mexican Lasagna

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 60 Minutes

Servings: 6

Ingredients:

1/2 pound(s) ground mild pork sausage

1 pound(s) ground beef

1 can(s) (15 oz) jalapeno ranch-style pinto beans

1 teaspoon(s) garlic powder

1 teaspoon(s) ground cumin

1/2 teaspoon(s) salt

1/2 teaspoon(s) pepper

1 can(s) (10 3/4 oz) can cream of celery soup

1 can(s) (10 oz) can cream of mushroom soup

1 can(s) (10 oz) enchilada sauce

9 corn tortillas

2 cup(s) cheddar cheese shredded

1 cup(s) monterey jack cheese shredded

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 beans and next 4 ingredients; cook until thoroughly heated.
2. Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
3. Spoon one-third of sauce onto bottom of a lightly greased 13 x 9 in baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkly with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.
4. Bake at 350 degrees for 30 minutes.

By RecipeOfHealth.com