Mexican Lasagna

Directions

1. Preheat the oven to 375°F. Coat two 8-inch cake pans with cooking spray.
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.
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 ½ cup salsa and 1 cup cheese.
4. Place 1 tortilla on the bottom of each cake pan. In each pan, layer as follows: spread about 2 tablespoons of sour cream on top of the tortilla. Sprinkle about 2 tablespoons chiles over the sour cream, followed by about ½ cup of the browned meat, 2 tablespoons 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.
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.

Excerpted from Eva’s Kitchen by Eva Longoria and Marah Stets Copyright © 2011 by Eva Longoria and Marah Stets. Photographs Copyright © 2011 by Ben Fink. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.