This is a delicious casserole and a great way to spice up some ground beef. You pretty much open cans and mix together.
Southern Living Magazine and Christina Valenta of Friendswood, Texas.
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
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