Mexican Lasagna

Mexican Lasagna
Photo by www.myrecipes.com

Ingredients

  • ½ teaspoon pepper
  • 1 (10 3/4-ounce) can cream of celery soup
  • ½ pound ground beef
  • 1 teaspoon ground cumin
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • ½ pound ground mild pork sausage
  • 1 (15-ounce) can jalapeno ranch-style pinto beans, drained
  • + 11 more ingredients
    • 1 cup (4 ounces) shredded Monterey Jack cheese
    • ½ teaspoon salt
    • 2 cups (8 ounces) shredded Cheddar cheese
    • 2/3 cup canned diced tomatoes and green chiles
    • 1 teaspoon garlic powder
    • 1 medium tomato, seeded and diced
    • 1 medium avocado, chopped
    • 4 green onions, chopped
    • 1 (10-ounce) can enchilada sauce
    • 9 (6-inch) corn tortillas
    • ¼ cup chopped fresh cilantro

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-thir...

View full recipe at My Recipes

Comments

Variations on Mexican Lasagna

  • Mexican Lasagna
    • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
    • 6 (5-inch) corn tortillas
    • +5 other ingredients
  • Mexican Lasagna
    • 1/3 cup sliced green onions
    • 6 tablespoons plain low-fat yogurt
    • 2 teaspoons dried oregano
    • 1 (4.5-ounce) can chopped green chiles
    • +9 other ingredients
  • Mexican Lasagna
    • 1 cup picante sauce
    • 1 tablespoon chili powder
    • 1 teaspoon dried oregano
    • 1 pound ground beef
    • 2 large eggs
    • 12 (5-inch) corn tortillas
    • +19 other ingredients
  • Mexican Lasagna
    • 1 1/2 lb ground beef, browned
    • 1 (16-ounce) can refried beans
    • 1/2 dried oregano
    • 2 teaspoons ground cumin
    • 3/4 garlic powder
    • +6 other ingredients


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