In a large skillet heat the oil over high heat and add onions. Stir while cooking until onions are translucent.
Add the chopped green or Hatch Chilies; sauté two minutes.
Reduce heat to medium-high and add the ground beef and chorizo sausage. Using a spatula break up meat into smaller pieces while sautéing. Cook until no red or raw pieces of meat are left.
Add the black beans; stir to combine.
On top of the sauce, place four uncooked lasagna noodles (there will be space between them). Note: I place three noodles lengthwise and break the fourth to fit horizontally in the spot between the end of the other noodles and edge of the baking dish.
Spread half of the ricotta cheese on the noodles (will be thin coverage). Sprinkle evenly with 1 ¼ cups Mexican Cheese blend.
Spread another 1/3 of the sauce on top of the cheese and repeat Steps 2 and 3 above.
Place last four noodles on top of layered lasagna and cover with the remaining one third of the sauce.
Gently pour the 1/3 cup hot water around the inside edges of the baking dish (between the noodles and inside edge of the baking dish).
Cover tightly with two pieces of heavy duty foil. Bake for 50 minutes.
Remove the lasagna from oven and remove the foil. Cover with 1 ¼ cups cheddar cheese and place back in the oven to cook uncovered an additional 10 minutes.
*Chilies can vary incredibly with regard to how hot they are. Some Hatch chilies can be very mild while others will cause smoke to come from your ears! Always taste a bit of the chile to determine the heat level to adjust the recipe accordingly. Wash hands thoroughly when working with chilies, do not touch eyes or any mucus membranes; wear vinyl gloves if available.
If Hatch chilies are not available, substitute home roasted Anaheim chilies or canned green chilies.
Mexican Cheese Blend: purchased from the dairy department with other packaged grated cheeses, or home grated combination of cheddar, Monterey Jack and Colby cheeses.