Enchilada Lasagna

• Filling:
• 1 Lb Beef (partially frozen or chopped)
• 1 Lb Pork (partially frozen or chopped)
• 6 Fresh Jalapeno Peppers
• 1 Large Onion
• 1 Head of garlic skins removed
• 12 Oz Medium Hot Salsa
• 4-6 Tbs Chili Powder
• 1 Tsp Cayenne Pepper
• 1 Tsp Sea Salt
• Cheese:
• 12 Oz Fresh Mozzarella Cheese
• 12 Oz Queso Anjo (Hard Mexican Cheese) or Monterey Jack
• Other:
• 28 Oz Enchilada Sauce (canned is OK)
• 8 Large Flour Tortillas
• 1 Tbs Vegetable Oil
• Large Pyrex Casserole Dish (12"x12"x4" or similar)
• Cilantro for Garnish

1. 1. Preheat Oven to 325 degrees.
2. 2. Grind Beef, Pork, Jalapenos, Garlic through Meat Grinder. Add the Beef, Pork, Jalapeno Peppers, Onion and Garlic. Brown filling in a large frying pan until cooked thoroughly. Remove from heat and mix in Chili Powder, Cayenne Pepper and Salt (to your taste).
3. 3. Grate cheeses through course side of a box grater and mix thoroughly.
4. 4. Cut Tortillas into 2" wide strips.
5. Assembly:
6. 1. Use Vegetable Oil to coat interior of Casserole Dish.
7. 2. Lay Tortilla Strips as base of layer.
8. 3. Add 8 ounces of filling mixture and spread evenly (about 1/5).
9. 4. Add 4 ounces of cheese mixture and spread evenly (about 1/5 reserve some for final layer).
10. 5. Add 5 ounces of Enchilada Sauce and spread evenly (about 1/5 reserve some for final layer).
11. 6. Repeat steps 2 through 5 four times to make five layers.
12. 7. Top with a layer of Tortilla Strips, remaining Enchilada Sauce and remaining Cheese.
13. Cooking:
14. 1. Cover Casserole with Glass Cover or foil. Bake 1.5 to 2 hours until heated to a core temperature of 225 degrees.
15. 2. Remove from oven and let stand 15 minutes with cover on.
16. 3. Remove cover, cut into 9 pieces and garnish with Cilantro.

filling, beef, pork, peppers, onion, garlic, salsa, cayenne pepper, salt, mozzarella cheese, queso, enchilada sauce, flour tortillas, vegetable oil, pyrex, cilantro

Taken from www.epicurious.com/recipes/member/views/enchilada-lasagna-1277212 (may not work)