Mexican Lasagna

Southern Living
Yield:
Makes 6 to 8 servings
By Southern Living

If you love lasagna, you'll love this recipe that gives it a makeover with Mexican flair. Corn tortillas replace the noodles and enchilada sauce replaces the tomato sauce for a quick kid-friendly meal.

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

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

Bake at 350° for 30 minutes. Top with avocado.

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