Mexican Lasagna

Mexican Lasagna {eMeals}

1 lb ground beef
15 oz can Jalapeno ranch-style beans
10 oz can tomatoes & green chilies-drained
 (1 t garlic powder, 1⁄2 t salt, 1⁄2 t pepper)

10 oz can cream of celery soup
10 oz can cream of mushroom soup
10 oz can enchilada sauce

15 corn tortillas
3 c fiesta blend cheese, divided
1 med tomato, chopped
1⁄4 c fresh cilantro, chopped
1 avocado, peeled and chopped
sour cream {optional}

Heat oven to 350°. In large skillet, brown ground beef until done and crumbly; drain. Stir in beans, tomatoes, garlic powder, salt and pepper; set aside. In a saucepan, combine soups and enchilada sauce; stir and heat through. Spoon 1⁄3 of sauce in bottom of greased 9x13" baking dish. Top with 3 corn tortillas; sprinkle with 1 c cheese. Spoon half of meat mixture over cheese. Repeat layers. Sprinkle with chopped tomatoes and cilantro. Bake 30 min. Top with chopped avocado before serving. 

1/3 Sauce
Tortillas
1 Cup Cheese
1/2 Meat
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1/3 Sauce
Tortillas
1 Cup Cheese
1/2 Meat
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1/3 Sauce
Tortillas
1 Cup Cheese
Tomato & Cilantro