Mexican Keto Taco Lasagna

Dive into a fusion of flavors with this Mexican Keto Taco Lasagna, a tantalizing low-carb dish that layers seasoned meat, cheese, and keto-friendly tortillas for a hearty meal that satisfies your taco cravings without the carbs.

Course Dinner

Cuisine Mexican

Keyword Keto Lasagna, Keto Taco Lasagna, Low Carb Taco Bake, Mexican Keto Dinner

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 330kcal

Equipment

Large skillet
9x13 inch baking dish
Mixing bowl
Measuring cups and spoons
Knife
Cutting board

Ingredients

1 lb ground beef 453g
1 medium onion, finely chopped about 1 cup/150g
3 cloves garlic, minced
1 packet taco seasoning mix 1 oz/28g or homemade keto-friendly taco seasoning
1 cup red enchilada sauce, sugar-free 8 oz/240ml
4 medium-sized keto-friendly tortillas 8 inches/20 cm in diameter
2 cups shredded Mexican blend cheese 8 oz/226g
1 cup ricotta cheese 8 oz/240g
1 egg, beaten
¼ cup fresh cilantro, chopped 4 tbsp/15g
1 jalapeño, thinly sliced optional for garnish
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
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 translucent. Drain any excess fat.
Stir in the taco seasoning and red enchilada sauce into the beef mixture. Simmer for 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
In a small bowl, combine the ricotta cheese and beaten egg, mixing until smooth.
Cut the keto-friendly tortillas into quarters to make them easier to layer.
In a 9x13 inch baking dish, spread a thin layer of the meat sauce.
Arrange a layer of tortilla quarters over the meat sauce, overlapping them slightly to cover the sauce.
Spread half of the ricotta mixture over the tortillas, then sprinkle with a third of the shredded cheese.
Add another layer of meat sauce, followed by more tortilla quarters, the remaining ricotta mixture, and another third of the shredded cheese.
Finish with the last layer of meat sauce, tortilla quarters, and the remaining shredded cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly browned.
Let the lasagna rest for 5 minutes before slicing. Garnish with chopped cilantro and jalapeño slices if desired.

Notes

For a spicier kick, add diced green chiles or extra jalapeños into the meat mixture.

Customize your taco lasagna with additional toppings like avocado, sour cream, or hot sauce after baking.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Ensure your enchilada sauce and taco seasoning are sugar-free to keep the dish keto-friendly.

Nutrition