Southwestern Lasagna

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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6 roasted whole green chiles
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


Preheat oven to 375 F.

Cut green chiles in half lengthwise and arrange in a 8-inch skillet coated with baking spray.

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.

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.

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.

Slightly adapted from a recipe from