Heat a large, deep sided sautée pan over medium heat. Add 1 tbs oil. Begin cooking chorizo, breaking up to a crumble as you go.

When chorizo is half cooked add onion and bell pepper. Cook until onion is translucent. About 5 minutes. Note: If chorizo is lean (mine was because it was homemade) add second tbs of oil along with onion and pepper.

Stir in beans, crushed tomatoes, chili powder, cumin, oregano and basil. Add salt and pepper to taste, and if desired sugar to taste (used to balance the acidity of tomatoes and heat of other spices).

Increase heat to medium high. Bring to a vigorous simmer for 5 minutes, stirring frequently.

Stir in water and broken lasagna noodles. Bring to a boil. Cover with lid slightly vented. Reduce heat, simmer 20 minutes or until noodles are tender, stirring occasionally. Taste. Adjust salt, pepper and sugar to taste. Add a dash of hot sauce if desired.

Turn heat off, sprinkle cheese over the top, return lid. Let sit covered 10 to allow cheese to melt and sauce to thicken. Serve topped with sour cream if desired. Enjoy!