Spanish Lasagna

Spanish Lasagna

A fun recipe to play with the ingredients. You can make it totally mild or extra hot depending on how you feel, add more veggies, beans, rice, corn, olives.


  • 1 lb ground beef, turkey, or chicken
  • 1/2 lb chorizo
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 jalapenos, seeded and chopped, or 3 oz of canned chopped jalapenos
  • 1 habanero seeded and chopped (optional)
  • 1 bell pepper, seeded and chopped
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp Cayanne pepper
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 1/2 can (6 oz) stewed or fire roasted tomatoes
  • 6oz hot sauce or taco sauce (or just use the entire can of tomatoes for a milder version)
  • 6-8 medium tortillas (I use flour, but try corn too!)
  • 1-2 cups of shredded cheese (cheddar or monterey jack)
  • 3 Tsp Extra Virgin Olive Oil


  • Pre-heat oven to 450 degrees
  • Put 1-1/2 Tsp (or 2 turns) of the Olive Oil in a skillet
  • Add onions and peppers to skillet, lightly brown
  • Add ground meat and spices, break up as it cooks until lightly brown
  • Add chorizo (if you got chorizo in a sausage casing, cut the casing, remove the chorizo from the casing, throw the casing away)
  • Add garlic
  • Simmer, stirring occasionally, for 2-5 minutes until there’s not a lot of moisture left
  • Stir in tomatoes and hotsauce, simmer for 5 minutes
  • Put remaining Olive Oil in the bottom of a medium baking dish
  • Cover bottom with a layer of tortillas, cut edges of the tortillas to fit in the baking dish
  • Put down a layer of meat/veggies
  • Put a thin layer of cheese
  • Repeat tortilla – meat – cheese
  • Finish with a layer of meat and cheese on top, you’ll probably have 3 layers of each.
  • Put dish in oven and cook for 12-15 minutes until cheese is melted and top is a little brown
  • Cut into individual servings, serve with green salad, spanish rice, and/or beans.
  • Garish with avocado, guacamole, and/or sour cream, if desired