Easy Weeknight Meal ~ Mexican Lasagna

This recipe isn't the most healthy recipe out there, I'm pretty sure. But man, it's a yummy one! I made this on Saturday for David in honor of Cinco de Mayo. It was the first time I had made it and it was so good, I made another one for myself yesterday to enjoy.

It's a recipe from Southern Living. Here are the ingredients, my modifications are in blue:

• 1/2 pound ground mild pork sausage (1 pound)
• 1/2 pound ground beef (1 pound)
• 1 (15-ounce) (21 ounce) can jalapeno ranch-style pinto beans, drained
• 2/3 cup canned diced tomatoes and green chiles aka Rotel (Used whole can)
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 3/4-ounce) can cream of celery soup
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (10-ounce) can enchilada sauce
• 9 (6-inch) corn tortillas
• 2 cups (8 ounces) shredded Cheddar cheese (I found a package that had the two cheeses mixed together, so I used that)
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 medium tomato, seeded and diced
• 4 green onions, chopped
• 1/4 cup chopped fresh cilantro (omitted)
• 1 medium avocado, chopped
• Shredded lettuce
• Jalapenos, sliced
• Sour Cream

 Notes: I upped the meat content only because that is how the meat is sold, same goes with the can of beans and I had no other plans to use it any other way. If there is some magic jalapeno ranch-style beans out there- they aren't sold at Publix and definitely not at my poor, little Harvey's close to my house!

 

The recipe is really, really simple and quick to do!

 

First up -brown your meat and drain.

While that is browning, mix up the following in a sauce pan.

Cook soups and enchilada sauce until everything is warmed through and incorporated together. Place aside.

 After meat has been browned and drained, add the following ingredients:

 

Add both cans to the meat (I did drain the pinto beans just a little to get some of the chili sauce off, but that is optional). Then add the garlic powder, cumin, salt and pepper. Simmer a few minutes until heated through.

 

Now it's time to assemble!

Spoon a thin layer of the soup mixture on the bottom of your pan. Then layer tortillas, 1/2 meat sauce, 1/2 soup sauce, and top with cheese.

 

Keep adding layers until you fill your casserole dish. Top with cheese. Then bake at 350 for 30 minutes.

Then it's time to enjoy! Add your favorite toppings and you have a wonderful Mexican dish that tastes way better than most things you can get at a legit Mexican restaurant.