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SPICY MEXICAN LASAGNA

posted in Food & Drink > Recipes
03/25/2015
  • Ingredients:
    1/2 lb bulk spicy pork sausage
    1/2 lb ground beef round
    1 can (15 oz) ranch-style pinto beans, drained
    1 can (10 oz) diced tomatoes with green chiles, drained
    1 teaspoon garlic powder
    1 teaspoon ground cumin
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 can (10 3/4 oz) condensed cream of celery soup
    1 can (10 3/4 oz) condensed cream of mushroom soup
    1 can (10 oz) enchilada sauce
    9 soft corn tortillas (6 inch)
    2 cups shredded sharp Cheddar cheese (8 oz)
    2 cups shredded Jack or pepper Jack cheese (8 oz)
    1 medium tomato, chopped (3/4 cup)
    4 medium green onions, chopped (1/4 cup)

  • 1 medium avocado, chopped
    Sour cream, if desired
    Fresh cilantro leaves, if desired
    1 fresh jalapeño, chopped

  • Directions
    Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.

    In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, chopped jalapeño, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.

    In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.

    Spoon one-third of the sauce into baking dish; top with 3 of the tortillas.

  • In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.

    Spoon one-third of the sauce into baking dish; top with 3 of the tortillas.

    Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas.

    Sprinkle with 1 cup of the Monterrey Jack cheese.

  • Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterrey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.

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