Mexican Lasagna

Ingredients

• 1 medium avocado chopped
• 9 6-inch corn tortillas ()
• 10.8 ounce cream of celery soup canned
• 10.8 ounce cream of mushroom soup canned
• 0.7 cup tomatoes and chiles diced green canned
• 10 ounce enchilada sauce canned
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon garlic powder 
• 4  green onions chopped
• 0.5 pound ground beef 
• 1 teaspoon ground cumin 
• 0.5 pound ground mild pork sausage 
• 4 ounces monterrey jack cheese shredded
• 0.5 teaspoon pepper 
• 15 ounce jalapeno pinto beans ranch-style drained canned
• 0.5 teaspoon salt 
• 8 ounces cheddar cheese shredded
• 1 medium tomatoes diced seeded

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink.
2. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.
3. Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
4. 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.
5. Sprinkle with Monterey Jack cheese and next 3 ingredients.
6. Bake at 350 for 30 minutes. Top with avocado.