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Mexican Lasagna Recipe

House Home Photo Pasta Mexican Lasagna Recipe

A family recipe from celebrity Eva Longoria. "This is a really fun dish to make and serve. It's great for parties or to bring to potlucks. You can assemble it completely and then freeze it (let it stand at room temperature for 1 hour before baking as directed below). I like to make it in two round cake pans because it looks really pretty when you slice it."

Yield: 
6 servings
Ingredients: 

Cooking spray for the cake pans and foil
2 lb. ground beef or turkey
Kosher salt and ground black pepper
1/2 cup homemade chicken broth or store-bought low-sodium chicken broth
10 flour tortillas
1 16-oz. jar Pace Picante Sauce or other store-bought or homemade saucy salsa*
1 16-oz. package shredded Mexican cheese**
1 8-oz. container sour cream
2 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.

** Shredded Mexican cheese is a packaged combination of three to four cheeses, usually cheddar, Monterey Jack, queso quesadilla, and asadero. It adds more complex flavour than a single cheese and melts really well. Of course, you can grate your own selection of cheeses, but I like the convenience of the preshredded and packaged version.

Instructions: 

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.

Reprinted with permission from Eva Longoria's Eva's Kitchen (2011 Clarkson Potter).


Author: 

Eva Longoria

Photographer: 

Ben Fink

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