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Lunch: Mexican Lasagna
Let your lasagna go Mexican by layering ground beef and sausage with corn tortillas, tomatoes, green chiles, enchilada sauce, and cheese. It's a convenient weeknight dinner that the kids will love as much as the grownups.
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1/2 pound ground mild pork sausage
1/2 pound ground beef
1 (15-ounce) can jalapeno ranch-style pinto beans, drained
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-ounce) can cream of celery soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can enchilada sauce
9 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 medium tomato, seeded and diced
4 green onions, chopped
1/4 cup chopped fresh cilantro
1 medium avocado, chopped
Instructions
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 5 ingredients; cook until thoroughly heated.
Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.
Bake at 350 ° for 30 minutes. Top with avocado.
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Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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