Mexican Lasagna -- Recipe

The kiddos were begging to have some sort of Mexican food for dinner, mainly tacos.
Eh..I wanted something else, different and yummy.

Off to my cookbooks I went and found this recipe.
Fast, easy and quite tasty.
:D


* Exported from MasterCook *

Mexican Lasagna


Serving Size: 8
Categories: Main Meal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground pork -- mild sausage
1/2 pound ground beef, extra lean -- lo
2/3 cup diced tomatoes -- green chilies
1 teaspoon garlic powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
10 3/4 ounces cream of celery soup, condensed
10 3/4 ounces Cream of Mushroom Soup 98% FF
10 ounces enchilada sauce
18 pieces corn tortillas
2 cups cheddar cheese -- shredded
1 cup Monterey jack cheese -- shredded
1 tomato
4 green onions -- chopped
1/4 cup cilantro -- chopped

• 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 jalapeno and next 5 ingredients; cook until th0roughly heated.
• Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
• Spoon 1/3 of sauce onto bottom of lightly greased 13x9"baking dish; top with 6 tortillas. Spoon half of beef mixture and 1/3 of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 6 tortillas; repeat layers, ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.
• Bake @ 350 for 30 minutes. Serves 6 - 8

Source:
"Gooseberry Patch Family Favorite Recipes"
Copyright:
"2008"
Yield:
"8 "
- - - - - - - - - - - - - - - - - - -

Per Serving: 517 Calories; 32g Fat (54.8% calories from fat); 25g Protein; 34g Carbohydrate; 4g Dietary Fiber; 98mg Cholesterol; 848mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 1/2 Fat.

NOTES:

• I subbed in shredded Mexican Cheese mix for the Monterey Jack.
• I did not use cumin, not a big fan of this spice.