Mexican Lasagna Recipe

I went online looking for some recipes to try using ground beef. I thought Mexican lasagna sounded good and decided to try this recipe. It was very good and we will be having it again! Mine didn't look quite like the picture online but I wasn't going for presentation. LOL Next time I do think that I will try using chorizo instead of cooking ground pork sausage.

1 lb mild pork sausage
2 lbs ground beef1 (15-ounce) can jalapeno ranch-style pinto beans (recipe said drain but I did not)
1 can Rotel (can also mix a small can of green chilis witha 10 oz can of diced tomatoes which adds more green chilis)
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 avocado, chopped (optional)

Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. While meat is cooking, in a bowl, mix together beans, 2/3 cup of Rotel, garlic powder, cumin, salt and pepper and set aside.

Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.When meat is cooked thoroughly, drain and return to skillet and add the bean mixture and heat well.

In a lightly greased 13- x 9-inch baking dish; spoon one-third of sauce (10 ounces) onto bottom of the dish.
Next add 3 tortillas. (I filled the empty spaces with halved tortillas.) Spoon half of beef mixture on top of tortillas.
Add another one-third of sauce over tortillas and spread 1 cup of Cheddar cheese on top of sauce.
Top with 3 tortillas, repeating layers ending with tortillas.
Add the 1 cup of Monterey Jack cheese to the top of tortillas. Pour remaining Rotel on top.
Bake at 350° for 30 minutes then top with avocado (optional).