Mexican Lasagna


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Member since 2006
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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)


Directions

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)


Questions, Comments & Reviews



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