Cheesy Layered Mexican Bake

Enjoy this cheesy Mexican lasagna that’s made with sausage, beef and beans – a hearty dinner. By Betty Crocker Kitchens
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25 Minutes Prep
35 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1/2 lb bulk spicy pork sausage
  • Small check mark in a circle icon 1/2 lb ground beef round
  • Small check mark in a circle icon 1 can (15 oz) ranch-style pinto beans, drained
  • Small check mark in a circle icon 1 can (10 oz) diced tomatoes with green chiles, drained
  • Small check mark in a circle icon 1 teaspoon garlic powder
  • Small check mark in a circle icon 1 teaspoon ground cumin
  • Small check mark in a circle icon 1/2 teaspoon salt
  • Small check mark in a circle icon 1/2 teaspoon pepper
  • Small check mark in a circle icon 1 can (10 3/4 oz) condensed cream of celery soup
  • Small check mark in a circle icon 1 can (10 3/4 oz) condensed cream of mushroom soup
  • Small check mark in a circle icon 1 can (10 oz) Old El Paso™ enchilada sauce
  • Small check mark in a circle icon 9 soft corn tortillas (6 inch)
  • Small check mark in a circle icon 2 cups shredded sharp Cheddar cheese (8 oz)
  • Small check mark in a circle icon 2 cups shredded Monterey Jack or pepper Jack cheese (8 oz)
  • Small check mark in a circle icon 1 medium tomato, chopped (3/4 cup)
  • Small check mark in a circle icon 4 medium green onions, chopped (1/4 cup)
  • Small check mark in a circle icon 1 medium avocado, chopped
  • Small check mark in a circle icon Sour cream, if desired
  • Small check mark in a circle icon Fresh cilantro leaves, if desired
Preparation
  1. Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.
  3. In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
  4. Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese.
  5. Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.
Nutrition
Calories556,Total Fat36g(Saturated Fat15g,),Sodium1637mgTotal Carbohydrate31g(Dietary Fiber7 1/2g),Protein27g;% Daily Value*:Vitamin A0%;Vitamin C0%;Calcium0%;Iron0%;
Exchanges:1 Starch; 1 Other Carbohydrate; 1 Lean Meat; 2 1/2 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.