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Mexican Keto taco Lasagna
Mexican Keto taco Lasagna

Mexican Keto taco Lasagna
Mexican Keto taco Lasagna
Source
Ingredients:
1
Servings
  • 1
    lb
     (450 g) ground beef
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    item
     packet taco seasoning (make sure it’s keto-friendly or homemade)
  • 240
    ml
     tomato sauce (no added sugar)
  • 120
    ml
     water
  • 6
    item
     low-carb tortillas (such as almond or coconut flour tortillas)
  • 480
    ml
     shredded cheddar cheese
  • 240
    ml
     shredded mozzarella cheese
  • 240
    ml
     sour cream
  • 240
    ml
     salsa (low-carb, sugar-free)
  • 120
    ml
     sliced black olives (optional)
  • 60
    ml
     chopped fresh cilantro (for garnish)
Mexican Keto taco Lasagna
Instructions:
  1. Prepare the Meat Sauce: In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the beef is browned and the onions are tender. Drain any excess fat.
  2. Stir in the taco seasoning, tomato sauce, and water. Simmer for 5-7 minutes until the sauce thickens and the flavors meld.
  3. Preheat your oven to 375°F (190°C).
  4. Spread a thin layer of meat sauce on the bottom of a baking dish.
  5. Place a layer of low-carb tortillas over the sauce, slightly overlapping if necessary.
  6. Spread a layer of sour cream over the tortillas, followed by a layer of meat sauce. Sprinkle a generous amount of cheddar and mozzarella cheese over the meat sauce.
  7. Repeat the layering process until all ingredients are used, ending with a layer of cheese on top.
  8. Bake the lasagna in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
  9. Remove from the oven and let the lasagna rest for 10-15 minutes before cutting. Garnish with sliced black olives and chopped cilantro, if desired.
  • 1
    lb
     (450 g) ground beef
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 1
    item
     packet taco seasoning (make sure it’s keto-friendly or homemade)
  • 240
    ml
     tomato sauce (no added sugar)
  • 120
    ml
     water
  • 6
    item
     low-carb tortillas (such as almond or coconut flour tortillas)
  • 480
    ml
     shredded cheddar cheese
  • 240
    ml
     shredded mozzarella cheese
  • 240
    ml
     sour cream
  • 240
    ml
     salsa (low-carb, sugar-free)
  • 120
    ml
     sliced black olives (optional)
  • 60
    ml
     chopped fresh cilantro (for garnish)
1
Servings
0

Prepare the Meat Sauce: In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the beef is browned and the onions are tender. Drain any excess fat.

Stir in the taco seasoning, tomato sauce, and water. Simmer for 5-7 minutes until the sauce thickens and the flavors meld.

Preheat your oven to 375°F (190°C).

Spread a thin layer of meat sauce on the bottom of a baking dish.

Place a layer of low-carb tortillas over the sauce, slightly overlapping if necessary.

Spread a layer of sour cream over the tortillas, followed by a layer of meat sauce. Sprinkle a generous amount of cheddar and mozzarella cheese over the meat sauce.

Repeat the layering process until all ingredients are used, ending with a layer of cheese on top.

Bake the lasagna in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.

Remove from the oven and let the lasagna rest for 10-15 minutes before cutting. Garnish with sliced black olives and chopped cilantro, if desired.

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