This Mexican Lasagna recipe is the ideal family recipe — easy to make, tasty and kid-tested.

• ½ pound ground mild pork sausage
• ½ pound ground beef
• 1 15-ounce can jalapeno ranch-style pinto beans, drained
• ⅔ cup canned diced tomatoes and green chiles
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 10¾ ounce can cream of celery soup
• 1 10¾ 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
• ¼ cup chopped fresh cilantro
• 1 medium avocado, chopped

1. Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.
2. Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
3. Spoon one-third of sauce onto bottom of a lightly greased 13-inch-by-9-inch baking dish; top with 3 tortillas. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.
4. Bake at 350° for 30 minutes. Top with avocado.

Yield: Makes 6 to 8 servings