Mexican Lasagna

Mmmm...I'm drooling thinking about it:)

Mexican Lasagna is a family recipe from Joe's parents that is a family favorite around here! It's my go-to for dinner when we have company over or when I have to give a meal away...it's always a hit!

We had it tonight and of course I forgot to take a picture of it....we were too busy stuffing our faces with it - opps!

Mexican Lasagna

What you need:
3-4 cups cooked rice
1 lb meat (chicken, ground beef, ground turkey.....I think shredded chicken is the best though!!)
1 can Nacho Cheese soup
1 16 oz jar salsa (you pick the spice level :)
1 package taco seasoning mix
1/2 cup taco sauce
1/2 tsp. chili powder
8 oz shredded cheese (I like to use Colby-Jack but any kind works...)
package of soft, flour tortillas

*Spray or grease your 3 quart baking dish (I use my 9x13 pan) and preheat oven to 350 degrees
1. Cook Rice
2. Cook meat (either boil chicken and shred it or brown ground meat and drain); add taco seasoning and simmer according to package (I use less water and simmer till all liquid is basically gone.)
3. In a big bowl mix: meat, soup, salsa, taco sauce and chili powder.
4. Add 3 cups of rice; add the 4th if it's too runny (this depends on how much liquid you simmer off of your meat) Mix well.
5. Cut tortillas into 1 inch strips
6. Put a layer of tortilla strips on the bottom and sides of your greased dish
7. Cover tortilla layer with 1/2 of rice mixture and cover with cheese (about 1/2 the cheese)
8. Add another layer of tortilla strips, topped with remaining rice mixture and remaining cheese **your dish will be very full:)
9. BAKE at 350 COVERED for 30 minutes right away or refrigerate until ready to use; if baking from refrigerated increase time to 45 minutes. Let sit for 5-10 minutes after baking.

ENJOY!

We love to top ours with sour cream and more taco sauce; add tortilla chips on the side for scooping and you're set!