{"id":250,"date":"2015-03-24T11:21:23","date_gmt":"2015-03-24T11:21:23","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=250"},"modified":"2015-03-24T11:21:23","modified_gmt":"2015-03-24T11:21:23","slug":"spicy-mexican-lasagna","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=250","title":{"rendered":"Spicy Mexican Lasagna"},"content":{"rendered":"<p><a href=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2015\/03\/11083942_10205475398617804_6148253658595265951_n.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-251\" src=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2015\/03\/11083942_10205475398617804_6148253658595265951_n-150x150.jpg\" alt=\"11083942_10205475398617804_6148253658595265951_n\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>Ingredients:<\/p>\n<p>1\/2 lb bulk spicy pork sausage<br \/>\n1\/2 lb ground beef round<br \/>\n1 can (15 oz) ranch-style pinto beans, drained<br \/>\n1 can (10 oz) diced tomatoes with green chiles, drained<br \/>\n1 teaspoon garlic powder<br \/>\n1 teaspoon ground cumin<br \/>\n1\/2 teaspoon salt<br \/>\n1\/2 teaspoon pepper<br \/>\n1 can (10 3\/4 oz) condensed cream of celery soup<br \/>\n1 can (10 3\/4 oz) condensed cream of mushroom soup<br \/>\n1 can (10 oz) enchilada sauce<br \/>\n9 soft corn tortillas (6 inch)<br \/>\n2 cups shredded sharp Cheddar cheese (8 oz)<br \/>\n2 cups shredded Monterey Jack or pepper Jack cheese (8 oz)<br \/>\n1 medium tomato, chopped (3\/4 cup)<br \/>\n4 medium green onions, chopped (1\/4 cup)<br \/>\n1 medium avocado, chopped<br \/>\nSour cream, if desired<br \/>\nFresh cilantro leaves, if desired<br \/>\n1 fresh jalape\u00f1o, chopped<\/p>\n<p>Directions:<\/p>\n<p>Heat oven to 350\u00b0F. Lightly spray 13&#215;9-inch (3-quart) glass baking dish with cooking spray.<\/p>\n<p>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, chopped jalape\u00f1o, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.<\/p>\n<p>In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.<\/p>\n<p>Spoon one-third of the sauce into baking dish; top with 3 of the tortillas.<\/p>\n<p>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.<\/p>\n<p>Sprinkle with 1 cup of the Monterey Jack cheese.<\/p>\n<p>Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1\/2 lb bulk spicy pork sausage 1\/2 lb ground beef round 1 can (15 oz) ranch-style pinto beans, drained&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-250","post","type-post","status-publish","format-standard","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=250"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/250\/revisions"}],"predecessor-version":[{"id":252,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/250\/revisions\/252"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}