Cheesy Layered Mexican Bake

Ingredients

• 0.5 lb pork sausage 
• 0.5 lb ground round 
• 15 oz pinto beans ranch-style drained canned
• 10 oz canned tomatoes diced with green chiles, drained canned
• 1 teaspoon garlic powder 
• 1 teaspoon ground cumin 
• 0.5 teaspoon salt 
• 0.5 teaspoon pepper 
• 10.8 oz campbell's® condensed cream of celery soup canned
• 10.8 oz cream of mushroom soup canned
• 10 oz enchilada sauce red canned
• 9 6-inch corn tortillas soft ()
• 8 oz sharp cheddar cheese shredded
• 8 oz pepper jack cheese shredded
• 0.8 cup tomatoes chopped
• 0.3 cup spring onion chopped
• 1 medium avocado chopped
• 1 serving cream sour
• 1 leaves cilantro leaves fresh

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• aluminum foil
• glass baking pan

Directions

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.
5. Sprinkle with 1 cup of the Monterey Jack cheese.
6. Cover loosely with foil.
7. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese.
8. Bake 10 minutes longer.
9. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream.
10. Garnish with cilantro.