Mexican Lasagna
INGREDIENTS
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1 pound Lean Ground Beef
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1 can Pinto Beans, 15 Ounce. Jalapeno Ranch-Style
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1 can Diced Tomatoes with Green Chile Peppers, 14.5 Ounce. 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 Black Pepper
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1 can Cream of Celery Soup, 10 3/4 Ounce
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1 can Cream of Mushroom Soup, 10 3/4 Ounce
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1 can Enchilada Sauce, 20 Ounce
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9 small Corn Tortillas, 6 inch
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2 cups Cheddar Cheese
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1 cup Monterey Jack Cheese
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1 large Tomato, Seeded and Diced
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4 medium Green Onions, Chopped
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1/4 cup Fresh Cilantro, Chopped
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1 medium Avocado, Chopped
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