Mexican Lasagna

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Southern Living


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1/2 pound ground mild pork sausage

1/2 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) can cream of mushroom soup

1 (10-ounce) can enchilada sauce

9 (6-inch) corn tortillas

2 cups (8 ounces) shredded Cheddar cheese

1 cup (4 ounces) shredded Monterey Jack cheese

1 medium tomato, seeded and diced

4 green onions, chopped

1/4 cup chopped fresh cilantro

1 medium avocado, chopped

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