Mexican Lasagna

Back in the kitchen, and back at it.

The kitchen has always been my haven, since I was a little girl.  I've told you all the story many times of how I used to sit at my great grandmother's feet and pretend to cook.  I guess my love for cooking started at a very early age and was definitely inspired and brought on by my great grandmother, she loved cooking, loved feeding the family and was always in the kitchen, apron around her slender body and humming a song while she worked.

These last few months that I couldn't really cook, were terrible.  I missed it so much, and so now that I'm back at it, I feel immense happiness.

Last night I made a Mexican Lasagna adapted from one of my Gooseberry Patch Cookbooks.  I changed a few things, not many, and it turned out really good.  The family were thrilled to be sitting back down at the dinner table with a home cooked meal.

Mexican Lasagna

1 pound mild pork sausage
1 can (15 oz) diced tomatoes with garlic
Chili flakes
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4-oz.) can cream of celery soup
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) can enchilada sauce
18 (6-inch) corn tortillas
2 cups shredded Cheddar cheese
1 cups shredded Monterey Jack cheese
1 tomato, seeded and diced

1/4 cup fresh cilantro, chopped



Cook sausage in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in diced tomatoes and next 5 ingredients; cook until thoroughly heated.

Spoon one-third of sauce onto bottom of a lightly greased 13"x9" baking dish; top with 6 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 at 350° for 30 minutes.