Mexican Lasagna

Brandon took left-overs to work for lunch with him for about 5 days- he loves this.

1/2 lb EACH ground beef and ground sausage
1 jalapeno, chopped( I did not use this, spicy enough w/o it)
1 can diced tomatoes with green chiles
1 tsp garlic powder
1 tsp cumin
1/2 tsp EACH salt and pepper
1 can cream of celery soup
1 can cream of mushroom soup
10oz can enchilada sauce(mild)
18 corn tortillas
2 cups shredded cheddar cheese
1 cup shredded jack cheese
2 tomatoes chopped
4 green onions sliced
fresh cilantro
1 avocado sliced or diced
Cook sausage and beef. Drain. Add jalapeno, and next 5 ingredients, cook till heated. Stir together soups and enchilada sauce in a pan, cook till heated. Spoon 1/3 of the sauce onto bottom of greased 9x13. Layer 6 tortillas. Spoon half the meat mixture and 1/3 sauce over tortillas, then sprinkle with half the cheddar cheese. Add 6 more tortillas, repeat layers, ending with tortillas. Sprinkle top with the jack cheese and next 3 ingredients. Bake @350 for 30 minutes. Serve with avocado on the side.