Mexican Lasagna

It's been quite awhile since I shared a recipe and this one comes from a Gooseberry Patch Cookbook, Family Favorite Recipes.

I made this for supper Monday night and it was really good and thought I'd share it with you.

(I forgot to take a picture straight out of the oven, I've got leftovers for work tomorrow!)

Mexican Lasagna

1/2 pound ground pork
1/2 pound ground beef,
2/3 cup diced tomatoes with green chilies(Rotel)
1 teaspoon garlic powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Can of Cream of Celery soup
Can of  Cream of Mushroom soup
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 thoroughly 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.

Very yummy!