Monday, February 16, 2009

Mexican Lasagna

Wonderful recipe from Gooseberry Patch.

The kids liked it but did complain that it's a bit spicy for them, I'll have to play around with it next time to make sure they'll eat it.


1/2 lb. ground mild pork sausage
1/2 lb. ground beef
1 jalapeno pepper, seeded and finely chopped
2/3 c. canned diced tomatoes and green chiles
1 t. garlic powder
1 t. ground cumin
1/2 t. salt
1/2 t. pepper
10 3/4 oz. can cream of celery
10 3/4 oz. can cream of mushroom
10 oz. can enchilada sauce
18 (6 inch) corn tortillas
2. shredded Cheddar Cheese
1 c. shredded Monterey Jack cheese

Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in jalapeno and next 5 ingredients; cook until thoroughly heated.

Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.

Spoon one-third of sauce onto bottom of a lightly greased 13"x9" baking dish; top with 6 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 6 tortillas; repeat layers, ending with tortillas. Sprinkle with Monterey Jack cheese.

Bake at 350 degrees for 30 minutes. Serves 6 to 8.


  1. Yep that's on the meal plan for next week.Thanks Sandra.

  2. Sandra, it looks delicious!

    You might try using just some salsa from a jar (medium hot) instead of jalapenos to make it a bit less spicy for the kids. That's how I make Mexican Lasagna; I also use canned refried beans mixed in with the meat.

    My 3 year old LOVES it! I got the idea from Rachel Ray. :)

  3. That looks so yummy to me right now! I have no meat defrosted..darn!
    -sandy toe