Mexican Lasagna

• 2 lbs. ground beef
• 1 c. chopped onion
• 1 tsp. garlic
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 (10 oz.) can enchilada sauce
• 3/4 c. milk
• 1 (4 oz.) can chopped green chilies
• 10 to 12 flour tortillas, cut in 2 in. strips
• 2 c. Monterey Jack cheese
• 2 c. Colby or Cheddar cheese

1. In large skillet, brown beef, onion and garlic.
2. Drain fat.
3. In another large pan, mix milk, chilies and soups; bring to a boil.
4. Add meat and mix together.
5. Remove from heat.
6. In a large cake pan, spread sauce, one-half of the tortillas, sauce again, and one-half of the cheese.
7. Add 1 more layer like the last, ending with the cheese.
8. Bake at 350*, covered with foil, for 30 minutes.
9. Uncover, and bake for another 20 minutes or until hot and bubbling and the cheese is browned.
10. Let stand for a few minutes before serving.

ground beef, onion, garlic, cream of chicken soup, cream of mushroom soup, enchilada sauce, milk, green chilies, flour tortillas, cheese, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/mexican-lasagna-50143278 (may not work)