Chorizo and Chili Lasagna

Print Recipe

Take traditional lasagna south of the border with a fiery combination of corn tortillas, chilies, veggies, chorizo and savory spices. Serves 6-8.


2 ea Anaheim and poblano peppers, seeded, stemmed and diced*
1 1/2 c red onion, finely diced
6 Roma tomatoes, seeded and diced
1 1/2 c corn kernels, thawed if frozen
3 T olive oil, divided
1 1/2 lb chorizo, bulk or links removed from casing
salt and pepper
2 t ground cumin
1 1/2 t cinnamon
2 t dried oregano
2, 10 oz cans enchilada sauce, mild or medium
15 oz can black beans, drained
1/3 c cilantro, chopped
1/4 c fresh lime juice
12, 6” corn tortillas
3 c Mexican cheese blend, shredded
pico de gallo
baking spray


Preheat oven to 400°. Place peppers, onion, tomatoes and corn in a shallow baking pan. Add 2 T olive oil, season with salt and pepper and mix well. Roast in oven, stirring occasionally, for 30 min until vegetables are soft and lightly browned.*

Add 1 T olive oil to a large pot; place over med-high heat. Add chorizo and brown, breaking into small pieces with a spoon. Drain excess fat. Mix in seasonings, enchilada sauce, beans, roasted vegetables, cilantro and lime juice. Taste and add salt and pepper if needed. Lower oven temp to 375°.

To assemble, coat 8” x 11” baking pan with baking spray. Spread 1/2 c filling (mainly liquid) on bottom of pan. Leave 6 tortillas whole; cut 3 in half and 3 into quarters. Place 2 whole tortillas and 2 halves on top of sauce and place 4 quarter-pieces to fill gaps. Top with 3 c filling and spread evenly. Sprinkle with 1 c cheese. Add another layer of tortillas, filling and cheese. Top with a final layer of tortillas, then remaining filling.

Cover with foil and bake 35 min, until sauce is bubbly. Sprinkle remaining 1 c of cheese and bake uncovered 5-7 min more. Let stand 10 min; serve with pico de gallo, lime and cilantro.

*To add a smokier flavor, grill peppers instead of roasting: on a hot grill, cook whole peppers until skin darkens and blisters. Place in a heat-proof container and cover to steam for 10 min. Remove stems, skins, seeds and then dice. Wearing gloves is recommended. Or substitute a 4 oz can of fire-roasted green chilies.