Mexican Lasagna

Ingredients:

9-12 6-inch corn tortillas
2 cups shredded taco cheese
1 1/2 lbs. pork sausage
1 or 2 11 oz. cans corn with sweet peppers (drained)
1 19 oz. can enchilada sauce

Directions:

prep work: brown sausage in a skillet or in the bottom of the dutch oven. Set aside for later.

1) Set up your charcoal for 350 degrees (10 coals on bottom and 14 coals on top).

2) Place tortillas on the bottom of the dutch oven enough to cover the bottom. It works well if the tortillas go up the side a little, like a bowl.

3) Top with half the corn and half the sausage. Sprinkle about a third of the cheese over the mix. Pour about 3/4 cup of enchilada sauce over the layers in the dutch oven.

4) Repeat step 3 with more tortillas, the rest of the corn, sausage and enchilada sauce.

5) For the final layer top with tortillas, remaining cheese and enchilada sauce.

6) Cook for 45 minutes. Let stand 10 minutes before serving. Serve with sour cream, salsa and fresh guacamole.

This recipe is a family favorite that I adapted from a slow-cooker recipe. When I cooked this I used chorizo and it added a great kick. I have also made it with hot and mild sausage and each of those were delicious too.