1/2 lb ground round
1 15 oz can ranch-style pinto beans, drained
1 10 oz can diced tomatoes and green chiles, drained
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1 10 3/4 oz can cream of celery soup
1 10 3/4 oz can cream of mushroom soup
1 10 oz can enchilada sauce
9 6" corn tortillas, divided
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey Jack or pepper jack cheese, divided
1 medium tomato, chopped
4 green onions, chopped
1 medium avocado, chopped
Preheat oven to 350 degrees. Cook sausage and ground round in a large nonstick skillet over medium high heat, stirring often until meat crumbles and is no longer pink; drain. Return meat to pan; stir in beans and next 5 ingredients. Cook 2 minutes or until thoroughly heated. Stir together soups and enchilada sauce in a medium sauce pan; cook, stirring constantly, 3 minutes or until thoroughly heated. Spoon one-third of sauce into a lightly greased 13 x 9 baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half o Cheddar cheese. Top with 3 tortillas; repeat layers with remaining beef, sauce, Cheddar cheese and tortillas ending with tortillas. Sprinkle with 1 cup Monterey Jack cheese. Cover loosely with foil. Bake at 350 for 20 minutes. Add remaining 1 cup Monterey Jack; bake uncovered 10 more minutes. Let stand 10 minutes. Top with tomato, green onion and avocado.This dish was very good! It got a thumbs up from everyone as did the Fiesta Salad that I served with it. The "lasagna" stays together and is very filling and delicious. It would be a good dish to fix if you needed to feed several people. It warms up well the next day too! This recipe came from the Souther Living Christmas Cookbook.
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