Cheesy Mexican Bake

This recipe comes straight from the Betty Crocker website, so I cannot take any credit, but it is simply wonderful!

Ingredients:

1/2 lb bulk spicy pork sausage

1/2 lb. ground beef

1 can (15 oz.) pinto beans, drained

1 can (10 oz.) diced tomatoes, drained

1 tsp. garlic powder

1 tsp. ground cumin

1/2 tsp. salt

1/2 tsp. pepper

1 can (~10 oz.) condensed cream of celery soup

1 can (~10 oz.) condensed cream of mushroom soup

1 can (10 oz.) enchilada sauce

9 six-inch flour tortillas (Betty Crocker calls for corn tortillas but I prefer flour)

2 cups shredded cheddar cheese (8 oz.)

 1-2 cups shredded Monterey Jack or Pepper Jack Cheese (8 oz.)

Optional: chopped tomatoe, avocado, and sour cream to top lasagna.

Preparation:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 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.
• In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
• 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. Sprinkle with half of the Monterey Jack cheese.
• Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, avocado and dollop of sour cream if so desired.