Southwestern Lasagna

If I have the opportunity to turn anything into lasagna, you can bet I’m going to do it! This Southwestern Lasagna was a weekly occurrence for us growing up in Arizona. We took advantage of a few easy store bought ingredients and layered it up to make the most delicious and easy weeknight dinner! BONUS – this doubles as leftovers for lunches too!

Southwestern Lasagna from (@whatsgabycookin)

I use whole green chiles instead of pasta, ground turkey mixed with taco seasoning instead of a bolognese sauce and tons of Old El Paso refried beans and tortillas, tomatoes and corn as the filling. Top it off with your favorite cheese and it’ s game time! You’ll love this one! You can also do a 1 for 1 swap with chicken if you’d prefer that instead of turkey.

Southwestern Lasagna from (@whatsgabycookin)

Southwestern Lasagna from (@whatsgabycookin)

AND…. if you’re feeling fancy, smack a big spoonful of guacamole on top when it’s time to eat!

Southwestern Lasagna

Yield: Serves 6-8

Southwestern Lasagna


  • 1 5.25-ounce can of whole green chiles, drained
  • 1 pound ground turkey meat
  • 1 yellow onion, chopped
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 cloves garlic, chopped
  • 1 10-ounce can of diced tomatoes and green chiles
  • 3 small Old El Paso Flour tortillas
  • 1 cup fresh corn
  • 1 16-ounce can Old El Paso refried beans
  • 1 1/2 cups shredded Colby jack cheese
  • 1 cup chopped tomato
  • 1/2 cup chopped green onions


  1. Preheat oven to 375 F.
  2. Cut green chiles in half lengthwise and arrange in a 8-inch skillet coated with baking spray.
  3. Heat a large skillet over medium high heat. Add some olive oil and sauté the turkey meat and onion until the turkey is cooked through, about 10 minutes. Add the chili powder, cumin, salt and garlic and mix to combine. Add diced tomatoes and continue to cook until the liquid evaporates.
  4. Spoon 1/2 of the taco meat on top of the chiles. Lay the tortillas in an overlapping fashion on top of the taco meat. Carefully smear a layer of refried beans on top of the tortillas. Followed by the remaining taco meat. Then add a layer of corn.
  5. Bake for 20 minutes. Remove and add the cheese. Season with salt and pepper. Bake for an additional 10 minutes. Top with the chopped tomatoes and chopped green onions. Serve.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Old El Paso. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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  1. Hi
    I would like ask if it would be alright to use your recipe for a family gathering. I have been looking for the best lasagna recipe and yours is by far the best that I have found. Thanks you!

  2. A Mexi-fied lasagna!? That doesn’t take all day to get on the table?! I’m sold. Gotta get this on my dinner menu ASAP!

  3. This is one of my favorites! I substitute refried low fat black beans, use quartered corn tortillas and fresh poblano or chilies which I half, seed and microwave until soft. Canned corn works as well as the fresh kernels also! These small changes makes this dish all the more “health conscious” but just as delicious!!!!

  4. Do you think it would be ok to assemble the day before cooking or do you think the tortilla will get too mushy? I make this all the time and would love to find a way to make it ahead of time.

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