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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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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. Ingredients:
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 |
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 5 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-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.
4. Bake at 350° for 30 minutes. Top with avocado.
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