Yes you read that right..

I know you may be freaking out that it sounds complicated...dont.

I made this dish in the midst of contractors sketching out plans for our floors, I made this dish for over 6+ people, I made this dish 32423423 times and Brandon still begs for it, Mexican Lasagna is legit. Oh and the soapapilla cheesecake is like 3 ingredients!!! 

* The one amazing thing about gooseberry patch recipes ( if you do not own one of their cook books I highly suggest you go and get one!!!!) Is that they are extremely easy to mix and match. Not a beef lover? Easy, just switch out the meat for cooked shredded chicken, switch up the sauce to an enchilada verde sauce with a can of hatch green chillies and you have a totally new spin on this!!!! Love it!!!!

Mexican Lasagna

Shopping List:

20 regular corn tortillas

cream of celery soup

cream of mushroom soup

one can of enchilada sauce

four green onions chopped

one lb all natural ground beef

one lb ground pork sausage ( regular)

One jalepeno' seeded and diced 

two bags of mixed Monterrey Jack/Cheddar cheese

one can of rotel

1/3 chopped yellow onion 

garlic powder

cumin 

salt/pepper

one tomato seeded and diced

chopped cilantro

sliced avocado for garnish

Procedure:

Start by browning your meat, once browned and crumbly drain and add rotel, Jalepeno', all the spices listed ( just eyeball I usually use a t per each spice.)

While that is marrying together whisk together over a medium sauce pan your two soups and enchilada sauce. Stir until heated and no clumps are present. Take a 9 *13 baking dish and spray lightly with baking grease and add spoon 1/3 of the sauce on the bottom of the pan, topping with six corn tortillas. On top of the tortillas add 1/2 of the meat mixtures, more sauce, and then finally top with cheese. Repeat one more layer until meat is used up. Top the final meat with the rest of the cheese, sliced tomato, chopped cilantro,  and green onions and bake at 350 for 30 minutes. 

YALL. JUST. WAIT :)

Mexican Lasagna