Macedo's Layered Taco Lasagna

This recipe came from the home of the Macedo's. I changed it a bit.

He is what you will need:

A bag of tortilla chips. Any kind but I use Jaunita's.
One can of green enchilada sauce. The biggest can you can get. I use Las Palmas Green Chile Enchilada Sauce.
One can of mushrooms. I like the stems and pieces because you get more.
Mexican style cheese.
One small can of diced green chillies or diced jalapenos. 
Garlic
Onion
one bunch of cilantro
Any ground meat or shredded meat. I prefer ground meat.

Get out a pan and put some olive oil in it and heat it up.
Add your chopped garlic and finely chopped onion to the pan and saute it all up until onions are clear-ish.
Add your meat to the mix of garlic and onion and make sure you break it up so its not in big chunks. Kind of like when you would cook taco meat.
After the meat is mostly cooked I either drain off any fat but if you cook with deer or elk then you probably wont have anything to drain off.
Then add your small can of diced green chillies or diced jalapenos. Depends on the intense of hotness you want.
Then add your whole can of green enchilada. Mix it all up.
Then chopped up some cilantro and add to the mix. Heat it all up. Doesnt need to be really hot.
Now get out your bag of chips and crush them in the bag.

You will need some sort of casserole dish and place a nice layer of chips on the bottom.
Then a layer of your meat.
Layer of cheese.
Layer of chips.
Layer of meat.
Layer of cheese.

For a twist sprinkle some cilantro on top and or some green onions and maybe some black olives.

Place in oven on 350' degrees. I cook it until the sides bubble or the cheese browns on top. 





This makes a great taco lasagna. The taste of it is unbelievable. You will get the taco shell taste from the chips and it is so COOL !!!

Enjoy with some sour cream on top and salsa or taco type sauce.

Thanks to the Macedo's for the idea.