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
Preparation
Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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.
In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
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.
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.
