Mexican Lasagna
  • 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)
  1. Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink.
  2. Drain, stir in beans,rotel,garlic powder, cumin,salt & pepper; cook until thoroughly heated.
  3. Stir together soup and enchilada sauce in a saucepan; cook until thoroughly heated.
  4. Spoon one-third of sauce onto bottom of a lightly greased 13 x 9 baking dish; top with 3-4 tortillas.
  5. Spoon half of beef mixture and one-third sauce over tortillas; sprinkle with half of Cheddar cheese.
  6. Top with 3-4 tortillas; repeat layers ending with tortillas.
  7. Sprinkle with Monterey Jack cheese, diced tomato, cilantro, green unions.
  8. Bake @ 350 degrees for 30 minutes.
  9. Top with avocado. (optional)