Cheesy Layered Mexican Bake

Name: Cheesy Layered Mexican Bake
Yield: 8
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) Old El Paso® enchilada sauce; 9 soft corn tortillas (6 inch); 2 cups shredded sharp Cheddar cheese (8 oz); 2 cups shredded Monterey 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

Cheesy Layered Mexican Bake was pinched from <a href="http://www.bettycrocker.com/recipes/cheesy-layered-mexican-bake/44139e9e-fb67-41b9-9475-c2ee6bf4b771" target="_blank">www.bettycrocker.com.</a>

"Enjoy this cheesy Mexican lasagna that’s made with sausage, beef and beans – a hearty dinner. Use 2 cups thawed Make-Ahead Seasoned Ground Beef and Sausage to save time in the kitchen...."

INGREDIENTS

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1/2 lb bulk spicy pork sausage

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1/2 lb ground beef round

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1 can (15 oz) ranch-style pinto beans, drained

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1 can (10 oz) diced tomatoes with green chiles, drained

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1 teaspoon garlic powder

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1 teaspoon ground cumin

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1/2 teaspoon salt

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1/2 teaspoon pepper

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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) Old El Paso® enchilada sauce

•

9 soft corn tortillas (6 inch)

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2 cups shredded sharp Cheddar cheese (8 oz)

•

2 cups shredded Monterey 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

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