Mexican Lasagna

Mexican Lasagna
This is a super easy recipe that is great for potlucks or parties. It can also be frozen, just make sure to let it thaw 1 hour before baking. This recipe makes enough for 6-8 people, or 2 round cake pans. I just halved the recipe to make one 8x8 pan.


To make:
cooking spray and foil
2 pounds ground beef or turkey
kosher salt & black pepper
1/2 cup chicken broth
10 flour tortillas
1 16oz. jar Pace picante sauce
1 16oz. package shredded mexican cheese
1 8oz. container sour cream
2  4.5oz cans chopped green chiles

Preheat oven to 375 F.
Coat 2 8 inch cake pans with cooking spray.
In a large skillet over medium heat, cook beef, breaking it up with a spoon. Season with salt and pepper.Set aside.

Pour chicken broth in a large shallow dish & add tortillas. Soak about 5 minutes; you want them soft, but not mushy. Set aside 1/2 cup salsa & 1 cup cheese.

Place 1 tortilla on bottom of each pan. In each pan, layer as follows:
spread 2 Tbsp sour cream on top of tortilla
Sprinkle 2 Tbsp chiles over sour cream
Then 1/2 cup of browned meat
2 Tbsp salsa
and 1/3 cup shredded cheese.



Top with a tortilla. Repeat to make 3 more layers of filling. Finish with a tortilla on top (so you have a stack of 5 tortillas & 4 layers of filling)

Divide the reserved salsa & cheese between the two pans, spreading salsa to cover the tortilla & sprinkling the cheese to cover the salsa.

Spray one side of 2 sheets of foil with cooking spray & place them oiled side down over pans. Bake for 30 minutes and serve hot! 

Source: Eva's Kitchen by Eva Longoria