SPICY MEXICAN LASAGNA

SPICY MEXICAN LASAGNA 1/2 lb bulk spicy pork sausage 1/2 lb ground beef round 1 can (15 oz) ranch-style pinto beans, drained 1 can (10 oz) diced tomatoes with green chiles, drained 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon pepper 1 can (10 3/4 oz) condensed cream of celery soup 1 can (10 3/4 oz) condensed cream of mushroom soup 1 can (10 oz) enchilada sauce 9 soft corn tortillas (6 inch) 2 cups shredded sharp Cheddar cheese (8 oz) 2 cups shredded Monterey Jack or pepper Jack cheese (8 oz) 1 medium tomato, chopped (3/4 cup) 4 medium green onions, chopped (1/4 cup) 1 medium avocado, chopped Sour cream, if desired Fresh cilantro leaves, if desired 1 fresh jalapeño, chopped Heat oven to 350°F. Lightly spray 13×9-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, chopped jalapeño, 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 1 cup of the Monterey Jack cheese. 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.