This is a delicious casserole and a great way to spice up some ground beef.  You pretty much open cans and mix together. 

Compliments of:
Southern Living Magazine and Christina Valenta of Friendswood, Texas.

Ingredient List:

1 pound ground beef

1 (15-ounce) can jalapeno ranch-style pinto beans, drained

2/3 cup canned diced tomatoes and green chiles

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1 (10 3/4 ounce) can cream of celery soup

1 (10 3/4 ounce) cream of mushroom soup

Mexican Lasagna
Make the Lasagna!
Cook the 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 saucepan; cook until thoroughly heated.

Spoon 1/4 of sauce onto bottom of a lightly greased 13x9 inch baking dish; top with 3-4 tortillas.  Spoon half of the beef mixture and 1/4 of the sauce over tortillas; sprinkle with half of Cheddar cheese.  Top with 4 tortillas; repeat layers ending with sauce.  Sprinkle with Monterey Jack, tomato and onions. 

Bake at 350 degrees for 30 minutes.  Top with cilantro and avocado.

Summerlin Farms - Pasture Raised Beef
Ingredient List (continued):
1 (10 ounce) can enchilada sauce

12 (6-inch) corn tortillas

2 cups (8 ounces) shredded Cheddar cheese

1 cup (4 ounces) shredded Monterey Jack Cheese

1 medium tomato

4 green onions, chopped

1/4 cup chopped fresh cilantro

1 medium avocado, chopped