Mexican Lasagna

Runner Up

Yield: Makes 6 to 8 servings

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

Preparation

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.