Wednesday, February 6, 2013

Mexican Lasagna

Do you have a big bunch of folks coming to eat? This Mexican Lasagna dish will feed quite a few. Thanks to my illness, several having the flu, work conflicts and such, our Christmas family dinner was messed up this year. We had planned on a Mexican theme, fixed the food and visiting hours for all parties changed dramatically. Needless to say, Andy and I got to enjoy this numerous times that week. (Don't skip the cilantro, unless you strongly dislike it like a few in my family do.)

INGREDIENTS

  • 1 lb. ground mild pork sausage
  • 1 lb. ground beef
  • 1 jalapeno pepper chopped and seeded
  • 2/3 cup Rotel tomatoes
  • 1 t. garlic powder
  • 1 t ground cumin
  • 1/2 t salt
  • ½ t pepper
  • 10-3/4 oz. cream of celery soup
  • 10-3/4 oz. cream of mushroom soup
  • 10 oz. can enchilada sauce
  • 18, 6-inch flour or corn tortillas
  • 3 cups shredded Mexican cheese
  • 1 tomato seeded, diced
  • 4 green onions chopped
  • ¼ cup fresh cilantro chopped
  • 1 avocado chopped (optional) 

DIRECTIONS

  1. Cook sausage and ground beef in a large skillet over medium heat until meats are no longer pink. 
  2. Drain fat. 
  3. Stir in jalapeno, Rotel and spices. Cook until heated through.
  4. In a medium saucepan, stir together soups and enchilada sauce. Cook until thoroughly heated.
  5. Spray a 9x13 casserole dish with Pam. 
  6. Spoon 1/3 of the sauce mixture and spread over the bottom of the baking dish. Top with 6 tortillas. Spoon half of the beef/sausage mixture and 1/3 of the sauce over the tortillas. Sprinkle with 1 cup of shredded cheese. Top with 6 tortillas; repeat layers, ending with tortillas. Sprinkle with remaining cheese, tomato and green onion and cilantro.
  7. Bake at 350 degrees for 30 minutes. 
  8. Top with avocado if desired. Serves 6 to 8.

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