Ingredients
- ½ lb pork sausage, mild
- ½ lb ground beef
- 15 oz can jalapeno racnch-style pinto beans, drained
- 2/3 cup canned, diced tomatoes and green chilis
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 10¾ oz can cream of celery soup
- 10¾ oz can cream of mushroom soup
- 10 oz enchilada sauce
- 9 6" corn tortillas
- 8 oz shredded cheddar cheese
- 4 oz Monterey Jack cheese
- 1 medium tomato, seeded and diced
- 4 green onions, chopped
- ¼ cup fresh cilantro, chopped
- 1 avocado, chopped
Instructions
- Preheat oven to 350° F.
- Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.
- Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
- Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients. Bake for 30 minutes. Top with avocado.
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