This is a great recipe for using up leftover Chili or Chili Con Carne
(see previous post)
 

  Chili Con Carne Lasagna
By The Gourmet Farm Girl
 
 
 
Pre-heat oven to 350 degrees
 
2-3 tablespoons vegetable oil
1/2 pound Chorizo sausage
1 quart chili or chili con carne
3-4 small fresh tomato’s (diced)
9 oven ready lasagna noodles
8 oz.’s Panela cheese (crumbled)
(found in the ethnic section)
see image below
8 oz.’s  sharp cheddar (shredded)
1 ancho pepper sliced thin
1-15 oz. Crema Mexicana (Mexican Table Cream)
(found in the ethnic section) 
see image below
 or sour cream
 
 
In a medium size stock pot heat the oil and brown the chorizo sausage, add the chili and tomato’s; heat thoroughly.
 
Spray a 9×9 casserole dish with cooking spray and spread some chili on the bottom. Place 3 noodles on top; add more sauce and the cheese’s. Repeat; creating 3 layers.
 
Place the sliced peepers on top, cover with foil and bake for 35-40 minutes until hot and bubbly.
 
Remove from oven and drizzle with the table cream.
 
Serves 6-8