Mexican Lasagna

 Recipe

• 1 pound of grass-fed ground beef
• 1/2 cup Chorizo
• 1/4 cup of chopped jalapeno peppers
• 1/4 cup of chopped green peppers
• 1/4 cup of chopped sweet red peppers
• 1/4 cup of chopped poblano peppers
• 1/4 cup of chopped orange peppers
• 1/4 cup of chopped onion
• 1 package chili or taco seasonings
• 1 can of Eden Black Soy Beans (rinsed)
• 1 can petite cut tomatoes
• 6 low carb tortillas
• 1 cup of Mexican cheeses
• 3 ounces of Mexicali Dip
• 1 cup of water
• salt to taste

Pan fry the ground beef and chorizo. Pan fry all the peppers and onions. Transfer all ingredients into a pot and simmer for 30 minutes.
In a small baking dish add a thin layer the of the chili, then sprinkle the cheese, then layer with tortillas and spread the Mexicali Dip on the tortilla. Repeat at least 3 times and bake for 30 minutes.