Wednesday, January 20, 2010

Mexican lasagna

I get so tired of the same recipes over and over again. So I've challenged myself to make 2 new or newer (ha) recipes a week. So this week I made mexican lasagna. When I lived at home we ate this some and it was one of my favorites. It's been forever since Ive eaten it and let me tell you it is the BEST. I guarentee you will love it and it looks pretty. The sausage and cilantro make this dish. Try'll love-I promise!!!

Mexican Lasagna
1/2 pound of ground beef
1/2 pound of mild pork sausage
1 (15 ounce) can of jalapeno ranch style pinto beans
2/3 cup of canned diced tomatoes and green chilies ( I used a can of rotel, drained)
1 tsp cumin
1 tsp of garlic powder
1/2 tsp salt
1/2 tsp of pepper
1 can of cream of celery
1 can of cream of mushroom
1 can of enchilada sauce
9 corn tortilla
2 c. of shredded cheddar cheese ( I used sharp cheddar...yum)
1 cup of shredded monterey jack
1 medium tomato (diced)
4 green onions 1/4 cup fresh cilantro chopped
1 medium avacado

Cook sausage and ground beef together in large skillet over medium high heat, until no longer pink. Drain. Stir in beans and next five ingredients. Cook thoroughly until heated.

Stir together soups and enchilada sauce until hot

Spoon 1/3 of sauce mixture on bottom of lightly grease 13x9 baking dish top with 3 tortilla. Spoon half of beef mixture and 1/3 of sauce mixture over top sprinkle with half of the cheddar cheese. Top with tortillas; repeat layering and end with tortillas. sprinkle with monterey jack and last three ingredients.

Bake at 350 degrees for 30 minutes

Serve with fresh avocado on top and chips.



KAHUNA said...

Wow that looks great - though I am of Italian descent - Mexican cuisine is my next favorite food to cook-

Anonymous said...