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Mexican Lasagna January 28, 2013

Filed under: Baking,Cooking — Angie S @ 7:40 pm

Printable Recipe



  • 1/2 pound ground mild pork sausage (Used 1/4 lb. ground pork)
  • 1/2 pound ground beef (Used 1/4 lb.)
  • 1 (15-ounce) can jalapeño ranch-style pinto beans, drained (Used 7.5 oz)
  • 2/3 cup canned diced tomatoes and green chiles (Used 1/2 cup)
  • 1 teaspoon garlic powder (Used 1/2 tsp.)
  • 1 teaspoon ground cumin (Used 1/2 tsp.)
  • 1/2 teaspoon salt (Used 1/4 tsp.)
  • 1/2 teaspoon pepper (Used 1/4 tsp.)
  • 1 (10 3/4-ounce) can cream of celery soup (Used 5 oz)
  • 1 (10 3/4-ounce) can cream of mushroom soup (Used 5 oz)
  • 1 (10-ounce) can enchilada sauce (Used 5 oz)
  • 9 (6-inch) corn tortillas (Used 2 burritos)
  • 2 cups (8 ounces) shredded Cheddar cheese (Used for 1 layer/cover top)
  • 1 cup (4 ounces) shredded Monterey Jack cheese (Used cover top)
  • 1 medium tomato, seeded and diced (Left out)
  • 4 green onions, chopped (Left out)
  • 1/4 cup chopped fresh cilantro (Left out)
  • 1 medium avocado, chopped (Sliced small and topped Lasagna)


  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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