Mexican Lasagna

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1lb- ground mild pork sausage
1lb- ground beef
2-(15oz) jalapeno ranch-style beans,drained
1-(10oz) Rotel
1tsp- garlic powder
1tsp- ground cumin
1/2tsp- salt
1/2tsp- pepper
2-(10 3/4oz) can of cream of mushroom soup
1-(10 oz) can enchilada sauce
12-(6inch) corn tortillas
2cups-(8oz) shredded cheddar cheese
2cups-(8oz) shredded Monterey Jack cheese
1- medium tomato, seeded and diced
4- green unions, chopped
1/4cup- chopped fresh cilantro
1- medium avocado, chopped (optional)


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,rotel,garlic powder, cumin,salt & pepper; cook until thoroughly heated.

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

Spoon one-third of sauce onto bottom of a lightly greased 13 x 9 baking dish; top with 3-4 tortillas.

Spoon half of beef mixture and one-third sauce over tortillas; sprinkle with half of Cheddar cheese.

Top with 3-4 tortillas; repeat layers ending with tortillas.

Sprinkle with Monterey Jack cheese, diced tomato, cilantro, green unions.

Bake @ 350 degrees for 30 minutes.

Top with avocado. (optional)

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