Texican Lasagna

It's been quite some time since I posted a recipe and since this is my newest addition, well, here ya go.

Texican Lasagna. Tex-Mex is all well and good but I think Texican is a more accurate term. Lasagna because:

Although the dish is generally believed to have originated in Italy, the word "lasagna" comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning "trivet or stand for a pot", "chamber pot"[2][3][4]. The Romans borrowed the word as "lasanum", in Latin, meaning "cooking pot". The Italians used the word to refer to the dish in which lasagna is made. It wasn't long before the name of the food took on the name of the serving dish.

Yeah, so basically you layer tortillas, cheese, and meat with vegetable goodness and bake the bastard. This is the way I've decided to do it:

This makes enough for two people with roughly two or three servings for leftovers. Of course if you are hungry, want more leftovers, or are feeding more people use more.

• 1lb ground chuck - use the cheap shit, yeah it's fattier but I'll tell you a trick in a second.
• 1/2 lb of chorizo - beef.
• 2 cups diced onions - any color is fine, decide what flavour you want yourself.
• A shit-ton of garlic - sliced it, dice it, mince it, whatever.
• 1 Red pepper - diced
• 1 Green pepper - diced
• 2 cups of corn - I use frozen, sue me.
• A can of Rotel - We always have the Mexican style in the cupboard. It has lime juice. If you don't have Rotel in your region then I guess you could use something from the "Ethnic" aisle. Buy the can of tomatoes with the least amount of English on it.
• A 20-30 pack of corn tortillas. Note: Don't use flour. They'll turn to mushy ick.
• A punch of my spice mix. A punch is two or three pinches.
• A can of El Pato. Use the stuff in the yellow can if you are a'feared of the spicy.
• Cheese fool. I use big bags of shredded pepper jack and cheddar. I'm sure you could use queso fresco or y'know that Mexican version of mozzarella.
• A colander.
• A bowl the colander fits in.
• An oven.

Okay, after all the prep-work is done...

Here's a side note:

Do all of your prep work before you start cooking.

Yes, it's a pain in the ass. Yes, it takes time. Listen, what would you rather do? Attempt to dice vegetables while sauteeing and making sure you don't set fire to yourself? Do the prep work first. Plus it makes stir-frying much, much, much easier.

Also, open your canned goods after you do your prep work.

Start cooking up your onions and garlic. Drink and stir. Toss in the chorizo. Stir it all up - keep it moving. Please don't wander off and let this burn. When the garlic, onions, and chorizo (beef) are starting to smell all good add the ground chuck. Keep everything moving. Yes, it looks greasy and vaguely unnerving. Safety tip - do not read the ingredients of the chorizo. When the chuck and everything is cooking and looks right put the colander in the bowl that the colander fits in. Pour everything in the pan into the colander.

Return the pan to the stove top, add the canned goods, corn, and stuff. Start cooking all that. With the meat and what not - strain out the grease. Hey, neat - you just strained off all the grease with no fuss, no muss. Throw the meat'n'stuff into what's cooking in the pan. Stir. While this is getting combined get out a casserole pan.

Spray the casserole pan with oil or slop some Crisco on there. No stick. Place corn tortillas on the bottom of the pan to cover. Spoon meat'n'stuff onto the layer then put cheese on there. Another layer of tortillas, meat'n'stuff, cheese, etc etc... continue until the pan is full.

Yeah, yeah, yeah - preheat the oven to 350 degrees.

When the pan is full put the whole thing in the oven. Go smoke some cigarettes or watch a sitcom. This is one of those dishes that is done when it is done. Remember to let it cool before you slam your face in it.

There ya go kids. Texican Lazagnaz y'all.