JimBob
05-28-2009, 04:57 PM
1/2 lb. ground mild pork sausage
1/2 lb. ground beef
1 (15 oz.) can jalapeno ranch-style pinto beans, drained
2/3 C. canned diced tomatoes and green chiles
1 t. garlic powder
1 t. ground cumin
1/2 t. salt
1/2 t. pepper
1 (10 3/4 oz.) can cream of celery soup
1 " " " can cream of mushroom soup
1 (10 oz.) can enchilada sauce (Use "hot" if you want a spicier dish!)
9 (6-inch) corn tortillas
2 C. (8 oz.) shredded Cheddar cheese
1 C. (4 oz.) shredded Monterey Jack cheese
1 medium tomato, seeded and diced
4 green onions, chopped
1/4 C. chopped fresh cilantro
1 medium avocado, chopped
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 at 350 for 30 minutes. Top with avocado.
Makes 6-8 servings
1/2 lb. ground beef
1 (15 oz.) can jalapeno ranch-style pinto beans, drained
2/3 C. canned diced tomatoes and green chiles
1 t. garlic powder
1 t. ground cumin
1/2 t. salt
1/2 t. pepper
1 (10 3/4 oz.) can cream of celery soup
1 " " " can cream of mushroom soup
1 (10 oz.) can enchilada sauce (Use "hot" if you want a spicier dish!)
9 (6-inch) corn tortillas
2 C. (8 oz.) shredded Cheddar cheese
1 C. (4 oz.) shredded Monterey Jack cheese
1 medium tomato, seeded and diced
4 green onions, chopped
1/4 C. chopped fresh cilantro
1 medium avocado, chopped
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 at 350 for 30 minutes. Top with avocado.
Makes 6-8 servings