Mexican Lasagna

Here's a super easy dinner that's tasty too, always an added bonus. My niece asked me why it was called Mexican lasagna and then said, "I mean I know it is called Mexican because it is a Mexican recipe, but why the lasagna?" Really I think it is the other way around, closer to lasagna than Mexican, but either way the kids gobbled it up! For those of you thinking, "I can't make this, it has mushroom soup in it" (Pam that means you) don't worry, my brother hates mushrooms and he has been eating this since we were kids, none the wiser that they are in there.

Mexican Lasagna

1 lb ground beef

med onion

packet of taco seasoning

a can of cream of mushroom

a can of cream of chicken

small can of green chilies (this is optional but I think it adds a lot to it)

12 oz can of evaporated milk

corn tortillas, not flour, very important. Broken into quarters. Recipe calls for 12, I think I used about 14 though

3 cups of cheddar cheese

Preheat oven to 350. Brown hamburger and chopped onion, drain. Add the taco seasoning and stir really well. Add in the soup and milk, stirring until well mixed and warmed through. In a 9 x 13 layer like you would lasagna, tortillas, sauce, cheese. Repeat 2 more times, ending with cheese. Cover with foil and bake for 35 minutes. Enjoy!