Mexican Lasagna

By sleestack86

Ingredients

• Cooking spray for the cake pans and foil
• 2 2 2 lb. ground beef or turkey
• Kosher salt and ground black pepper
• 1/2 1/2 1/2 cup homemade chicken broth or store-bought low-sodium chicken broth
• 10 10 10 flour tortillas
• 1 16-oz. 1 16-oz. 16-oz. jar Pace Picante Sauce or other store-bought or homemade saucy salsa*
• 1 16-oz. 1 16-oz. 16-oz. package shredded Mexican cheese**
• 1 8-oz. 1 8-oz. 8-oz. container sour cream
• 2 4-1/2-oz. 2 4-1/2-oz. 4-1/2-oz. cans chopped green chilies
• Use any saucy salsa that you like, but don't use pico de gallo, which is too chunky.

Details

Servings 6

Preparation

Step 1

Step 1: Preheat the oven to 375°F. Coat two 8" cake pans with cooking spray.

Step 2: In a large skillet over medium heat, cook the beef, stirring and breaking it up with a spoon, until browned. Season with salt and pepper. Set aside.

Step 3: Pour the chicken broth in a large shallow dish and add the tortillas. Soak about 5 minutes; you want them soft but not mushy. Set aside 1/2 cup salsa and 1 cup cheese.

Step 4: Place 1 tortilla on the bottom of each cake pan. In each pan, layer as follows: spread about 2 tbsp of sour cream on top of the tortilla. Sprinkle about 2 tbsp chilies over the sour cream, followed by about 1/2 cup of the 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. (You'll have a stack of 5 tortillas and 4 layers of filling.) Divide the reserved salsa and cheese between the two pans, spreading the salsa to cover the tortilla and sprinkling the cheese to cover the salsa.

Step 5: Spray one side of 2 sheets of aluminum foil with cooking spray and place them oiled-side down over the pans. Bake for 30 minutes, until hot and bubbling around the edges. Serve hot.